Silvercrest SKF 2800 A1 Manuel d'utilisateur télécharger pdf (Page 13)

SKF 2800 A1 11

Store the heating element 15 in a

secure, dry place.

4. Remove the fat container 13 from the

casing 8.

5. Clean the frying basket 14 and the fat

container 13 in hot water with a little

mild detergent or in a dishwasher.

6. Then rinse them with clean water and

dry them off carefully. Never use caustic

or abrasive cleaning agents or cleaning

materials such as scouring solution or

steel wool.

7. You can use a soft, damp cloth to clean

the casing 8 and the heating

element 15.

With stubborn dirt you can also use a

little mild detergent and wipe over again

with clean water.

8. Replace the fat container 13, heating

element 15 and the frying basket 14 in

the casing 8.

9. Close the lid 4.

10.Roll the mains cable up at the rear of the

casing 8.

Note You can easily transport the deep-fat

fryer using the carry handles 6 on the sides.

9.2 Remove lid and clean

The lid 4 of the deep-fat fryer can be

removed:

1. Open the lid 4

about halfway.

2. Little lugs A can be

found on the hinges

at the rear of the

appliance directly

under the springs.

Press these lugs and

pull the lid 4 up slightly.

3. Take off the lid 4.

4. Clean the lid 4 with a little mild

detergent in hot water.

5. Then rinse with clean water and allow to

dry off.

6. Insert the lid 4 back into its locators in

the casing 8.

Make sure that the hinges engage.

9.3 Storing

To store the appliance, wind up the mains

cable on cable store 16.

10. Various tips

Tip 1: How to avoid the excess

formation of acrylamide

Acrylamide is a chemical substance that is

formed whenever foods containing starch or

a certain protein compound at prepared at

temperatures over 100 °C.

• Wherever possible, you should avoid

excess browning, high temperatures for

baking or frying or fierce frying.

• You should not eat burnt food at all.

• When deep-frying, you should avoid

temperatures of over 170 °C.

• Make sure that the colour of the fried

items is “golden yellow” rather than

brown or dark. Browning may develop

very quickly. Use the viewing window to

observe the browning level of the fried

items.

A

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