Kambrook KDF450 manual Cooking Guide, Auto CUT-OUT Reset Button, Food Temperature, Handy Hints

Holding the fryer basket handle, lift from the holding position and gently lower the basket into the oil.

NOTE: Care should be taken when lowering food in the frying basket into the hot oil. Some splattering may occur.

Avoid the use of extension cords. Serious hot oil burns may result from a deep fryer being pulled off a bench top. Do not allow the cord to hang off the edge of a bench top where it may be grabbed by children, or become entangled by the user.

AUTO CUT-OUT RESET BUTTON

Always add the required amount of oil BEFORE switching the power on at the power outlet. An Auto Cut Out safety switch will be activated if the unit is

turned on without oil in the bowl.

To re-activate the unit, let the unit cool completely and then reset by pushing the reset button on the back of the control panel above the cord storage.

You may choose to cook with the lid on or off the deep fryer.

When the food is cooked, raise the basket out of the oil to drain, then turn the Temperature Control Dial to the ‘OFF’ position. Switch the power off at the power outlet and remove the power plug.

Keep the basket in the raised position for a short time to drain any excess oil from the food before serving.

Lift the basket upwards to remove. Place the food on a heat resistant plate or tray lined with kitchen paper to absorb any excess oil.

If continuing to cook, allow the unit to reheat until the green ‘Ready’ light illuminates.

Never leave the deep fryer unattended while in use.

Ensure cord is fully extended while in use.

CAUTION: The deep fryer will generate a lot of heat and steam during and after the cooking process. To prevent the risk of burns, do not touch or block the steam ventilation area on the lid.

Take care when opening the lid.This product generates heat and steam at high temperatures, which will escape immediately when the lid is opened. Avoid touching hot surfaces.

Extreme caution must be used when moving a product containing hot oil, other hot liquids or hot foods of any types.

Cooking Guide

The cooking times given in this chart are a guide only and should be adjusted to suit the quantity of food being deep fried.

Food	Temperature	Approx. Cooking Time
Mushrooms	160°C	3-4 minutes
Chicken, crumbed portions	170°C	12-15 minutes
Chicken strips	180°C	3-4 minutes
Prawns, raw	170°C	3-4 minutes
Fish cakes or pieces	170°C	4-6 minutes
Fish fillets in batter	180°C	5-7 minutes
Onion rings	190°C	2-4 minutes
Chips (thick) 500g	190°C	5-6 minutes
Potato wedges	170°C	7-10 minutes
Spring rolls, small	180°C	4-6 minutes

Allow the deep fryer to fully cool before emptying the oil or cleaning the unit.

WARNING:This product must be filled with oil to the correct marked level.The product will be severely damaged if heated without oil in the bowl.

Solid oil products, such as butter, margarine or animal fats of any kind should not be used in the deep fryer as they increase the chance of fire hazard.

Water and oil do not mix – never add any water or other liquid to hot oil. Even small amounts of water will cause the oil to splatter.

NOTE: Do not overfill the basket with food, too many items lower the oil temperature causing food to absorb oil and not cook properly.

TIP: Ensure the oil has reached the selected temperature before lowering foods into the oil. Food cooked in oil that has not reached the correct temperature will absorb more oil and become soggy.

TIP: Food should be of uniform size when placed in the basket to ensure even cooking.Wet foods should be patted dry to decrease the amount of water coming into contact with the oil.

HANDY HINTS

Food should be crisp when deep fried. If results are soggy, it’s because the oil isn’t hot enough.This can be attributed to one or more of the following:

•Not enough preheating time.

•Temperature setting is too low.

•Too much food in the basket (do not fill more than two thirds full).

•Do not use solid frying oil, only use liquid oils.

•Use a good quality liquid oil. For best results we recommend the oils listed. (refer to page 8)

We do not recommend fats that deteriorate quickly such as lard or dripping. Deep frying in butter or margarine is also not recommended because of the low smoke-point temperatures.

•Oil can be re-used several times before it starts to break down (smoke point decreases, ie; the oil will burn at a lower temperature, fried food will be less crisp). Filter the cooled oil through a fine sieve then store in an airtight container in a dark place. As oil will absorb food flavours, it’s a good idea to label the container with the type of food the oil

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