Morphy Richards bowl fryer manual Emptying, cleaning, Chips

have insulated handles. When using metal utensils, take care not to damage the non-stick coating of the bowl.

•All foodstuffs contain moisture. When lowered into the hot oil the water turns to steam. Most of the steam escapes harmlessly through the lid vent, but trapped steam may escape when opening the lid - so care is needed.

Chips

Old potatoes are ideal for making chips. Your chips should be evenly sized so that they cook evenly. They should be rinsed in a colander under a cold tap and dried using a kitchen towel or absorbent paper. For best results fry your chips for 6-10 minutes, shaking the basket at intervals to ensure the chips get an overall browning.

•For best results we recommend no more than 800g of frozen chips or 1000g of fresh chips are fried.

Emptying, cleaning

WARNING: Cleaning should only be carried out with the plug removed from the socket. The fryer should have completely cooled. Allow 3 hours for cooling.

1Remove the lid.

2Remove the basket.

3Lift out the bowl and pour out the oil through fine muslin or absorbent paper placed in a suitable funnel into a container.

4Wash the lid, basket and handle and the inside of the tank by hand with hot soapy water.

5Clean the outside of the fryer with a damp cloth and/or paper tissue. IMPORTANT: Never immerse the fryer in

water.

6Dry all parts of your fryer thoroughly and reassemble all parts.

•The outside of the bowl is not non-stick coated as, if care is taken, it is unlikely to to become dirty. If oil does does drip down the exterior when the oil is being emptied out, make sure that it is hand washed thoroughly. The exterior may appear discoloured, this is quite normal and will not detract from the performance of the fryer.