Gaggenau VF 230-610 manual Operating principle

2.3 Operating principle

Fig. 5

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During deep frying, the heat that is generated by the appliance is transmitted by the fat to the food you are cooking. When this fast cooking method is employed, a tasty crust is formed around the cooked food. The deep frying temperature range lies between 320 and 360 °F. The maximum temperature is 380 °F. A higher temperature would result in a consistency change in the deep frying fat or oil.

The two marks on the rear of the deep fryer indicate the maximum and minimum levels for the deep-frying oil or fat. The oil/fat level should always be between the two marking lines (Fig. 5). The food to be fried should always be completely covered by the deep-frying oil or fat; if this is impossible, turn the food after half the frying time.

Any water contained in the food sinks to the bottom of the Gaggenau Electric Fryer into so-called cold oil zone (see 1 in Fig. 6). This prevents the oil frothing over. Also, any particles of food which break away during frying fall through the basket and sink to this cold zone.

The lower temperature in this zone prevents the oil breaking down and considerably prolongs the time for which the oil or fat can be used.

The foaming edge (see 2 in Fig. 6) serves to limit the foam that occurs during deep frying.

Fig. 6

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Numerous safeguards serve to protect you. Turn the “Temperature" knob back to 0 if the (limiter) symbol should appear on the display.

Possible causes:

Please inform your local Gaggenau after-sales service if the (limiter) symbol does not go off after a few minutes.

–No fat/oil in the deep frying tub or not enough.

–The deep fryer has been switched on with the tubular heating element tilted out.

–The (limiter) symbol goes off as soon as the temperature on the heating element drops below a critical value. Pour fat/oil into the deep frying tub. The appliance can then be easily operated again.

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