Russell Hobbs | product_147 | User manual | Russell Hobbs product_147 Product User Manual

Russell Hobbs product_147 Product User Manual
instructions
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Read the instructions and keep them safe. Pass them on if you pass
the fryer on.
Remove all packaging, but keep it till you know the fryer works.
important safeguards
Follow basic safety precautions, including:
1 The fryer must only be used by a responsible adult. Use and store
it out of reach of children.
2 Don’t put the fryer in liquid, don’t use it in a bathroom,
near water, or outdoors.
3 Don’t touch hot surfaces (including the outside of the fryer) – use
oven gloves.
4 Don’t lean or reach over the fryer while the oil is hot.
5 Don’t carry or pass anything through the space over or near the
fryer – if anything drops into the fryer, hot oil will splash out.
6 Don’t try to move or carry the fryer if it contains hot oil. Let it cool
down fully first.
7 Steam will billow out as you open the lid, so stand well
back before pressing the lid button E.
8 Raise and lower the basket with the lid closed.
9 Don’t use the fryer without first filling with good quality cooking
oil to between the MIN (2 litres) and MAX (2.5 litres) marks inside
the bowl.
caution If the oil level is below the MIN mark, you may damage
the fryer. If above the MAX mark, hot oil may escape,
causing damage and injury.
10 Sit the fryer on a stable, level, heat-resistant surface, at least 75cm
above floor level.
11 Leave a space of at least 5cm (2”) all round the fryer.
12 Position the fryer so that the basket handle doesn’t extend up to
or over the edge of the work surface, where it might be caught
accidentally when passing.
13 Don’t put the fryer beneath cupboards, shelves, or anything
which could be damaged by the heat and steam it gives off. Keep
it away from curtains and other combustible materials.
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14 Keep the fryer and cable away from the edge of the work surface
and out of reach of children, the infirm, and anyone under the
influence of alcohol or other judgement-affecting substance.
15 Route the cable so it doesn’t overhang, and can’t be tripped over
or caught.
16 Don’t leave the fryer unattended while plugged in.
17 Don’t use the fryer with an external timer or remote control.
18 Close the lid when cooking, and when the oil is cooling.
19 Don’t put anything on top of the fryer while it’s in use.
20 Before using any aerosol spray in the kitchen, or any part of the
house where the spray might drift into the kitchen, check that
the lid is closed, to avoid contaminating the oil.
21 Keep the fryer and cable away from sources of heat.
23 Unplug the fryer when not in use, before moving and before
cleaning, let it cool down fully before cleaning or storing away.
24 Don’t use accessories or attachments unless we supply them.
25 Don’t use the fryer for anything other than heating cooking oil
for deep frying.
26 Don’t use the fryer if it’s damaged or malfunctions.
27 If the cable is damaged, return the fryer, to avoid hazard.
household use only
before using for the first time
• Clean the fryer, to remove manufacturing dust, grease, etc.
preparation
1 Sit the fryer on a stable, level, heat-resistant surface, at least 75cm
(30”) above the floor, with at least 5cm (2”) space all round it.
2 Keep it away from cupboards, curtains, anything combustible,
and anything which might be damaged by heat or steam.
3 With the basket in the fryer, and the basket handle unfolded,
position the fryer so the basket handle doesn’t extend up to or
over the edge of the work surface, where it might be caught
accidentally when passing.
4 Line a colander with kitchen paper, to drain the food after frying.
5 Fetch your oven gloves – and use them! They protect your hands
from heat. They protect them from drips and splashes too.
4
filling
caution Steam will billow out as you open the lid, so stand
well back before pressing the lid button E.
6 Stand back, and press the lid button E, to open the lid.
7 If the bowl is empty, fill with liquid cooking oil to between the
MIN (2.2 litres) and MAX (2.5 litres) marks. If it already contains oil,
then check the level and top up as necessary.
8 Don’t use solid cooking oil, fat, butter, margarine, or olive oil.
Olive oil generally contains too much water, and it’s smoking
point is a bit low for deep frying. Buy a good quality liquid
cooking oil suitable for deep frying, like sunflower or corn oil.
9 Don’t mix oils of different types, as they’ll have different
temperature characteristics.
heating the oil
10 Close the lid before you start to heat the oil.
11 Check that the timer is turned to 0 (off).
12 Plug the fryer into a wall socket (switch the socket on, if it’s
switchable).
13 Turn the temperature control to the required temperature.
timed or untimed?
a) Turn the timer clockwise to the time required (up to 30
minutes).
b) Turn the timer anti-clockwise to 9, to bypass the timer.
14 The power light will come on, and the fryer will start to heat up.
15 The thermostat light will come on, to show the fryer is heating up,
then cycle on and off as the thermostat operates.
16 When the thermostat light goes out, the fryer has reached the set
temperature, and you can start frying.
a) If you’re using the timer, it’ll switch the element off when it
returns to 0.
b) Turn the timer back to 0 to switch off manually.
prepare the food
17 Cut food into uniformly sized pieces.
18 Coat wet food (e.g. fish, fruit) with flour, crumbs, or batter.
5
19 Don’t defrost food in the fryer. Any food other than pre-cooked,
quick-frozen foods (e.g. scampi in breadcrumbs, chicken pieces
in batter) must be fully defrosted before putting into the fryer.
20 When frying pre-packed or pre-cooked frozen foods, follow the
instructions on the packet.
21 When frying raw vegetables (e.g. chips), dry them with kitchen
paper or a tea towel.
loading the basket
22 Put a finger under the end of the handle and lift it through 90
degrees, till it locks. This raises the basket out of the oil.
caution Steam will billow out as you open the lid, so stand
back before pressing the lid button E.
23 Stand back, and press the lid button E, to open the lid.
24 Put the prepared food pieces in the basket.
25 Ideally, the pieces of food in the basket shouldn’t even touch, but
if that’s not practicable, try not to put more than two layers of
food in the basket. If you need to fry more, do it in batches.
26 Close the lid and press down till the latch clicks, locking it shut.
27 Press the handle release button, and lower the handle slowly.
This will lower the basket into the oil.
28 The oil will foam as it comes into contact with water from the
food. As long as the foam doesn’t threaten to overflow the bowl,
this should not be a cause for alarm.
29 If the foam threatens to overflow the bowl, raise the handle, to
lift the basket out of the oil, then turn to “problems” on page 12
30 Stay in the kitchen while the fryer is plugged in, and keep an eye
on the frying process.
31 Don’t lean or reach over the fryer while the oil is hot.
32 Wait till the food has cooked then:
a) turn the timer to 0, to switch the fryer off
b) if you set the timer, it’ll return to 0, and the bell will ding
when the cooking time is up
33 Put a finger under the end of the handle and lift it through 90
degrees, till it locks. This raises the basket out of the oil.
34 Leave the food to drain in this position for a couple of minutes.
6
caution Steam will billow out as you open the lid, so stand
well back before pressing the lid button E.
35 Stand back, and press the lid button E, to open the lid.
36 Put on an oven glove, then use the handle to lift the basket
straight up, out of its mounts in the front of the fryer.
37 Empty the food into the colander, to drain further before serving.
38 Return the empty basket to the fryer, and slide it down into its
mounts in the front of the fryer.
39 Don’t lower the basket while the lid is open. The lid is there to
protect you from the hot oil.
40 Close the lid and press down till the latch clicks into place.
41 Press the handle release button, and lower the handle slowly.
This will lower the basket into the oil.
42 If you’ve finished, unplug the fryer and leave it to cool down
before cleaning.
43 If you want to fry another batch of food, check the oil level and
top up as necessary.
frying guide
the wrong way
44 Bring the oil to the ideal frying temperature.
45 Fill the basket to the rim. You’ve got an extra 25% of the original
mass sharing the heat, so the temperature plummets.
46 The thermostat recognises this, turns the element on, and it tries
to bring the whole mass back up to frying temperature. This
takes time.
47 The oil, being a liquid, heats up fairly uniformly.
48 The food, as it’s solid, heats up from the outside in.
49 The heat causes a skin to form on the outside of the food:
a) the skin prevents moisture leaving the food
b) so it takes even longer for the food to reach temperature
c) so the skin gets thicker
d) so it becomes even more difficult for the moisture to escape
e) so some of the moisture is trapped forever
f) so your food is soggy
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50 That’s only half the story.
51 When you put food into the fryer, you should see bubbles.
52 This is steam, formed when the moisture inside the food heats up.
53 This steam normally prevents oil from soaking into the food.
54 If the food heats up slowly, there’s not enough steam, so more oil
soaks into the food, so it gets even soggier.
the right way
55 Bring the oil to the ideal frying temperature.
56 Put a single layer of cold food into the basket. You’ve got an extra
8% of the original mass, so the temperature only drops a little.
57 The thermostat turns the element on, and bring the whole mass
back up to frying temperature very quickly.
58 Steam forms inside the food, keeping the oil out.
59 The food cooks uniformly – firm and crisp.
coatings
60 Coat all foods, except those high in starch, like potatoes and
doughnuts. The coating protects the food, helps prevent juices
leaking into the oil, and gives a crisp tasty result. Generally,
coatings won’t stick to frozen foods.
seasoned flour
61 Thicker coatings don’t stick well to wet/damp foods, so coat
them first in seasoned flour. Use on its own to coat small whole
oily fish like whitebait.
egg and breadcrumbs
62 Popular on fish, chicken, and scotch eggs, it gives an attractive,
crisp, crunchy exterior. Ideal for foods that are to be served cold,
as it stays crisp for hours.
• Coat in seasoned flour, to dry the food. Dip in beaten egg, then
breadcrumbs, repeat till fully coated, press well, then shake off
any excess.
• Fresh breadcrumbs give a rough appearance. Make dry
breadcrumbs or raspings by baking scraps of bread till golden,
then crush or process to a fine crumb.
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basic batter
100g self raising flour
pinch of salt
cold water
Just before it’s needed, mix the salt and flour with enough water to
form a smooth cream that will coat the back of a spoon.
basic fritter batter
100g self-raising flour
5ml (1tsp) cooking oil
pinch of salt
cold water
Sift the flour and salt into a bowl. Stir in the oil. Just before it’s
needed, stir in enough water to form a smooth batter.
posh fritter batter
100g plain flour
1 egg, separated
150ml liquid
15ml (1tbsp) cooking oil
pinch of salt
Sift the flour and salt into a bowl. Stir in the egg yolk, then the liquid.
Beat in the oil. Just before it’s needed, whisk the egg white and fold
into the batter.
crispy Chinese batter
75g cornflour
1 large egg
10ml (2tsp) baking powder
5ml (1tsp) cooking oil
good pinch of salt
cold water
Mix the egg, cornflour, salt and oil with enough cold water to form a
creamy base on which to add either egg and breadcrumbs or batter.
It helps to hold the other coatings firmly to the food.
9
frying times
Use these times purely as a guide. Check that food is cooked
through before serving. If in doubt, cook it a bit more. Chips and
other veg should be crisp. Cook meat, poultry, and any derivatives
(mince, burgers, etc.) till the juices run clear. Cook fish till the flesh is
opaque throughout.
chips (french fries)
Use a chipping potato, like King Edward, Cara, Maris Piper, Romano
or Desirée.
• Peel, cut, rinse, drain, and dry thoroughly. Don’t put more than
two layers of chips in the basket at a time. For best results, fry in
two stages:
stage 1 fry for 5-10 minutes (depending on quantity) at 170°C.
When the chips reach pale gold, and the outside is firm, lift
the basket out of the oil, and let the chips drain and cool
stage 2 fry for 2-4 minutes at 190°C. When golden brown and crisp,
remove from the oil, and drain in a colander lined with
kitchen towel.
frozen chips (french fries)
Follow the directions on the package.
other vegetables
Many vegetables may be deep fried – onion rings, mushrooms,
cauliflower florets. They can be fried from fresh or frozen, and
should be coated.
frozen food (small pieces in batter, breadcrumbs, etc.)
•
•
•
•
Frozen food cools oil quickly, so fry only a few pieces at a time..
Keep the pieces apart, or they’ll stick together.
Shake off excess ice or water before adding the food to the oil.
Use the highest temperature setting, and lower the basket slowly
into the oil, to reduce foaming.
• For pre-packed food, follow the instructions on the package.
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fish – frozen
temp (°C) time (min)
You may fry pre-coated fish – follow the directions on the package.
plaice
190°C
5-6
fillets
170°C
10-15
goujons
190°C
3
scampi
170°C
3-5
fish cakes – small
170°C
3
fish cakes – medium/large
170°C
4-5
whitebait
190°C
2-3
fish – fresh
temp (°C) time (min)
Fish has a high water content. Dry with kitchen towel, and coat
before frying. Use whole, or cut into fillets, cutlets or goujons.
fillets, goujons, scampi, fish cakes
190°C
3-4
whitebait
190°C
1-2
meat
temp (°C) time (min)
Only deep fry fresh/thawed meat. Coat in egg and breadcrumbs or
batter. For frozen meat products, follow directions on the package.
goujons
190°C
3
chops, cutlets – small/large
170°C
10/15
scotch eggs
170°C
10
rissoles, meat balls
190°C
6
Wiener schnitzel (depending on thickness) 170°C
3-8
poultry
temp (°C) time (min)
Only deep fry fresh or thawed poultry. Coat in egg and breadcrumbs
or batter. Remove the skin for better results. Allow time for poultry
to cook to the centre. A crisp golden exterior doesn’t necessarily
denote this, so test before serving. For frozen poultry product,
follow directions on the package.
goujons
170°C
4
drumsticks
170°C
14-15
croquettes
190°C
2-3
chicken in crumbs – small
170°C
15-20
chicken in crumbs – large
170°C
20-30
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bread, cakes, fritters
ring doughnuts
pineapple, banana or apple fritters
croutons (diced bread)
temp (°C) time (min)
190°C
190°C
190°C
2
2-3
1
problems
63 If the oil foams and threatens to overflow, there’s too much food
in the basket (take some out), the food is too moist (dry it a bit
and try again), or the oil is old or contaminated (replace it).
64 Every time oil is heated, it deteriorates.
65 Every time food is put into it, moisture, particles of food and fat,
flour and spices from coatings, water from frozen foods, cause
further deterioration.
66 Particles blacken, burn, and stick to the next batch of food,
altering its look and taste. Filtering can alleviate this a bit.
67 Pre-cooked and oven chips have a coating of oil from the
pre-cooking process. This will thicken and discolour the oil in
your fryer.
68 If you fry coated foods often, it’s worth keeping two lots of oil,
one for coated foods and one for “oil-friendly” foods. Keep them
in separate, labelled containers.
69 Even filtered oil will be past its best after 10 to 12 uses. It may
look OK, but it’ll already have affected the quality and taste of
your food.
70 As a rough guide, if you notice a marked improvement in flavour
after changing the oil, you should have changed it earlier.
71 Don’t top up oil that’s past its best. You’re just wasting new oil.
72 Switch off, let the fryer cool down fully, then remove the old oil,
clean the fryer, and fill it with fresh, new oil.
73 Don’t pour old oil down the sink or toilet. This can cause
blockages.
74 Don’t put it in the wheelie bin. When the crusher on the dustcart
operates, it’ll burst the container and the oil will spread over the
street.
75 Your Local Authority will have a depot where old oil can be taken
for recycling or environmentally friendly disposal.
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thermal cut-out
76 The deep fryer is fitted with a thermal cut-out. If it overheats, and
the thermostat fails to switch off, the thermal cut-out will cut the
power to the element. This is not self-resetting. If the thermal
cut-out operates, get in touch with Customer Service
Department, so that the cause may be investigated, and rectified/
repaired as appropriate.
care and maintenance
1 Unplug the fryer when not in use, before moving and before
cleaning.
2 Let it cool down fully before cleaning and before storing away.
3 If you intend to move the fryer without emptying it, take care
– it’ll be heavy.
4 Don’t put the deep fryer in water or any other liquid.
5 Don’t put the deep fryer in a dishwasher.
6 Don’t use harsh or abrasive cleaning agents or solvents.
disassembly
7 Cover the work surface with at least 3 layers of kitchen paper.
8 You’ll need a suitable container (5 litre) for the used cooking oil. If
the container isn’t wide necked, use a wide necked funnel.
9 If you want to filter the oil at the same time,
support a fine sieve over a wide necked
container, or fit the funnel with a filter paper.
10 Press the latch on the filter cover in towards
the cover, then lift the cover out of the top of
the lid.
11 Remove the filter – don’t wash it, just leave it
to dry out. If it’s been used more than about 60 times, replace it
with a fresh one.
12 Put a finger under the end of the handle and lift it through 90
degrees, till it locks in the raised position. This raises the basket
out of the oil.
13 Open the lid.
14 Use the handle to lift the basket straight up, out of its mounts in
the front of the fryer.
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the bowl
15 If you’re using a funnel, fit it to the oil container.
16 Use the flanges on wither side of the bowl to lift the bowl out of
the fryer – take care not to spill.
17 Pour the oil from one of the corners into the container or funnel.
18 If you’re filtering at the same time, pour the oil a little at a time,
waiting till the last lot has filtered through before adding the
next lot.
cleaning
19 To avoid the build up of jelly-like deposits, it’s best to clean the
deep fryer after every few uses. If you leave it too long, solid
layers of oil will build up.
20 Wash the bowl, filter cover and basket in warm soapy water, rinse
thoroughly and leave to dry.
21 Wipe all other surfaces with a damp cloth.
dishwasher
22 You may wash the basket in a dishwasher.
23 If you use a dishwasher, the harsh environment inside the
dishwasher will affect the surface finishes. The damage should be
cosmetic only, and should not affect the operation of the fryer.
reassembly
24 You must replace the bowl with the arrow b on the left flange
pointing toward the lid, otherwise the fryer won’t work properly.
25 Slide the basket down into its mounts in the front of the fryer,
then press the handle release button, and lower the handle.
26 Close the lid.
27 Put the filter back into the space in the lid – the black filter should
be on top.
28 Replace the filter cover and press down on the
latch to secure it in place.
29 Wind the mains lead round the cord storage
area at the back of the deep fryer before
storing away.
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discolouration
30 With use, the basket and element will discolour. This is inevitable,
harmless, and won’t affect the operation of the fryer.
cable storage
31 You may wind the cable round the cable storage at the rear of
the fryer.
32 Unwind the cable fully before use.
connection
The product must be earthed. Use a 13A BS1362 fuse in
a 13A BS1363 plug. Fit the green/yellow wire to E or E,
the blue to N, the brown to L. Fit the cord grip. If in
doubt, call an electrician. Don’t use a non-rewireable
plug unless the fuse cover is fitted. If you remove the
plug, dispose of it.
wheelie bin symbol
To avoid environmental and health problems due to
hazardous substances in electrical and electronic goods,
appliances marked with this symbol mustn’t be disposed
of with unsorted municipal waste, but recovered, reused,
or recycled.
15
service
If you ring Customer Service, please have the Model No. to hand, as
we won’t be able to help you without it. It’s on the rating plate
(usually underneath the product).
The product isn’t user-serviceable. If it’s not working, read the
instructions, check the plug fuse and main fuse/circuit breaker. If it’s
still not working, consult your retailer.
If that doesn’t solve the problem – ring Customer Service – they may
be able to offer technical advice.
If they advise you to return the product to us, pack it carefully,
include a note with your name, address, day phone number, and
what’s wrong. If under guarantee, say where and when purchased,
and include proof of purchase (till receipt). Send it to Customer
Returns (address below right).
Customer Service
Customer Returns
(correspondence only)
Salton Europe Ltd
Salton Europe Ltd
Heath Mill Road
Failsworth
Wombourne
Manchester
Wolverhampton
M35 0HS
WV5 8AQ
Customer Service (service@saltoneurope.com)
telephone 0845 658 9700 (local rate number)
guarantee
Defects affecting product functionality appearing within one year of
purchase will be corrected by replacement or repair provided the
product is used and maintained in accordance with the instructions.
Your statutory rights are not affected. Documentation, packaging,
and product specifications may change without notice.
online
550-189
www.russellhobbs.co.uk for more products
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