OPERATING INSTRUCTIONS
62.9679.01_UL Seite 9
III . OPERATING INSTRUCTIONS
1. GENERAL
The appliance is used for deep frying. In operation the basket
is suspended.
The oil bath working temperature is adjustable. An additional
safety thermostat (STB) prevents unacceptably high tempera-
tures from being reached.
In the case of appliances with two troughs, these can be used
independently.
Accessories supplied:
- frying baskets,
- basket rest grid,
- cover,
- outlet pipe.
Additional equipment:
- GN container,
- oil strainer
2. OPERATION
DFor liquid gas operation also open the bottle or tank valve.
DSwitch on gas burner (Chapters 2.1 and 2.2):
2.1 IGNITING THE PILOT BURNER
DPress in the knob (2/Fig.8) of the piezo igniter and turn it
clockwise to the stop.
DHold the knob (2/Fig.8) pushed in for a few seconds.
DWhile still pressing, turn it to the left. The gas escaping at
the pilot burner will be ignited.
DAfter lighting the pilot flame, keep the rotary switch pushed
in for about 10 seconds more.
DIf the pilot light goes out again, repeat the whole process.
2.2 IGNITING THE MAIN BURNER
DTurn the knob (2/Fig.8) anti-clockwise from position pilot
burner ignition to position main burner.
DTurn the knob (1/Fig.8) anti-clockwise from position 260°F
to the desired temperature setting.
2.3 TEMPERATURE SELECTION
With the knob (1/Fig.8) the temperature can be steplessly
adjusted between 230 and 360°F (110 and 180°C).
2.4 OPERATION
2.4.1 PREPARATION
DRaise fryer cover.
DRemove basket from the oil.
DSuspend it in the slots behind the hanger.
DFill with oil up to the oil level mark (max. and min.).
Note
• Note max. and min. marking.
• The oil filling capacity is 3.7 or 6.1 gal (14 or 23) litres per
container.
• Animal or vegetable fats which are solid in the cold state
are less suitable for the fryer.
• The oil used must be replaced after each use.
• If the oil level is too low, fryer performance drops and the oil
gets overheated.
2.4.2 PREHEATING
DAfter main burner ignition, the frying oil is to be pre-heated
for 13 minutes at the maximum setting until the operating
temperature is reached.
3. DEEP FRYING PROCEDURE
DSubmerge the food in the oil, i.e. place it on the supporting
grid.
DShake the food to and fro.
After the deep frying process:
DLift the basket out.
DShake it.
DHang it in the suspension bracket to drain.
3.1 WORKING RULES
A large amount of food in the basket causes excessive
cooling of the oil. At low temperatures the food absorbs
fat and becomes unusable.
The maximum amount of food (chipped potatoes) to be fried is:
- for the 3.7 gal trough 3.5 lb
- for the 6.1 gal trough 6.5 lb
3.1.1 TEMPERATURES
- When prefrying at 300°F (150°C) fill the basket to 2/3
at most.
- For final frying at 350°F (180°C) fill the basket to 1/3 at
most.
1Knob
2 Piezo ignition
device
Fig.8 Operating panel
12
Food for deep frying Temperature
setting (°C)
°F °C
Fish 340 170
Chicken thigh frozen 3 40 170
Cutlets 340 170
Chips frozen 350 180
raw, preliminary frying 320 160
Ready fry 350 180