User manual MAGIMIX STAINLESS STEEL FRYERWITH TIMER

[. . . ] Tel : 01252 727755 Use a 13A fuse approved by ASTA to BS1362, marked thus AS A T SAFETY MEASURES Check your electrical supply before connecting : 110V = 18 amps 220V = 9 amps 240V = 8 amps (13 amp fuse) 4 Lid Hook Oil container Outer casting Control box Pilot lights basket Heating element Thermostat bulb Timer (selected models) 5 IMPORTANT SAFEGUARDS 1. Never use the fryer with the lid on, when the oil is heating up or cooling down or while frying. This can be dangerous as condensation can form on the underside of the lid which in turn may drop into the hot oil causing it to spit or boil over. THE LID IS ONLY TO BE USED TO COVER THE FRYER FOR THE STORAGE OF COLD OIL. [. . . ] Clean the electric element with a dramp cloth, but importantly, do not use detergent. Fill the oil container (7) with oil that is suitable for deep frying to the right level, which is between the maximum and minimum marks. model 4. 5 litre 3. 0 litre maximum 4. 5 litres 3. 0 litres minimum 3. 0 litres 2. 0 litres 3. Once the appliance is connected, turn the thermostat knob (4) clockwise to choose the required temperature. The red pilot light (6) will come on and remain on until the fryer reaches the required temperature : it will then go out. Slowly lower the basket into the oil to allow any water that the food may contain to evaporate. To fry chips, first blanch them (4 to 6 minutes) at 170°C then increase the temperature to 180°C and lower the basket into the oil and continue to fry until the chips are brown (approximately 2 minutes). Meat, fish and pieces of poultry can be placed directly into the oil without using the basket. The sudden evaporation of the water contained in frozen food might make the oil boil over. In order to keep your oil clean for as long as possible, do not add salt or spices directly into the oil during cooking. 7 9. If the oil smokes or bubbles a lot : either the temperature is too high or too low, or the oil has deteriorated and has to be changed. Fryers fitted with a timer : to wind the timer, turn clockwise to at least half way (15 minutes). Hold the Fryer firmly when setting the timer to ensure the Fryer does not move. AFTER FRYING 1. Take out the basket and hang it on the hook (10) to drain off the oil. Turn the thermostat knob back to `0' and disconnected the appliance. IMPORTANT : THE TIMER DOES NOT TURN THE FRYER ON OR OFF, BUT ACTS AS AN INDICATION OF COOKING TIMES. OIL FILTERING 1. The frying residues which float on the oil's surface can be removed with a strainer. The other residues settle down in the « cool zone », under the heating element, avoiding any flavour and smell transference between the different dishes. It is not not necessary to filter the oil after each use, even when you have cooked different types and flavours of food one after the other. To do this, first wait until the oil is cold, then pour into a clean bowl or bottle and wash the oil container by hand or in a dishwasher, rinse and dry thoroughly. [. . . ] Heat oil in deep fryer to 190°C and cook knots in batches for 2-3 minutes or until golden. Makes approximately 20 10 Ingredients · 500 g/1 lb Calamari rings · 60 g/2 oz cornflour · oil for deep frying Curry Sauce · 1 tbl vegetable oil · 1 small onion finely chopped · 2 cloves garlic, crushed · 3 tsp curry powder · 2 tbl plum sauce · 2 tsp soy sauce · 125 ml/2 fl oz water · 1 tbl lemon juice · 2 tsp brown sugar · 2 tbl chopped fresh coriander · freshly ground black pepper CALAMARI WITH CURRY SAUCE To make sauce, heat the vegetable oil in a small saucepan and cook onion and garlic for 4-5 minutes or until onion is soft. Stir in plum sauce, soy sauce, water, lemon juice and sugar, bring to simmering point and cook, stirring occasionally, until sauce is reduced by half. Heat oil in deep fryer to 190°C and cook calamari a few at a time for 2-3 minutes or until lightly browned. [. . . ]