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Russell Hobbs 18238 manual

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Table of contents for the manual

  • Page 1

    instructions[...]

  • Page 2

    2[...]

  • Page 3

    3 Read the instruc tions, keep them safe, pass them on if you pass the fryer on. Remove all packaging, but keep it in case you ev er need to return the fr yer . important safeguards Follow basic safety prec autions, including: 1 The fr yer must only b e used by a responsible adult. Use and store it out of reach of children. 2 Don’t put the fr yer[...]

  • Page 4

    4 preparation 1 Sit the fr yer on a stable, level, heat -resistant surface, at least 7 5cm (30”) ab ove t he floor , with at least 5cm ( 2 ”) space all round it. 2 Keep it away from cupboards, curtains, any thing combustible, and an y thing that might be damaged by heat or steam. 3 With the basket in the fryer , and the basket handle unfolded,[...]

  • Page 5

    5 loading the bask et caution St eam will billow out as y ou open the lid, so stand well back 2 1 Stand back , and use the grip to open the lid. 22 Use the handle to lift the basket out of the oil. 23 Put the prepared food pi eces in the basket. 2 4 T r y not to put more than t wo lay ers of food in the basket. If you nee d to fr y more, do it in b[...]

  • Page 6

    6 46 That ’s only half the story . 4 7 When you put fo od into the fr yer , you should see bubb les. 48 This is steam, formed when the moisture inside the food heats up. 49 This steam normally prevents oil from soaking into the food. 50 If the food heats up slowly , there’ s n ot enough steam, so more oil soak s into the food, so it ge ts even [...]

  • Page 7

    7 posh fritter batter 1 0 0g p lain flour 1 egg, separ ated 1 50ml liquid 1 5ml ( 1 tbsp ) cooking oil pinch of salt Sif t the flour and salt into a bowl. St ir in the egg yolk, then the liquid. Beat in the oil. Just before it ’ s n eede d, whisk the egg white and fold into the batter . crisp y Chi nese batter 7 5g c ornflour 1 large egg 1 0 m[...]

  • Page 8

    8 fish – frozen temp (°C) time (m i n) Y ou may fr y pre - coated fish – follow t he directions on the pack age. plaice 1 90 °C 5- 6 fillets 1 70°C 1 0 - 1 5 goujons 1 90 °C 3 scampi 1 70°C 3-5 fish cakes – sma ll 1 70°C 3 fish cakes – medium/large 1 70°C 4-5 whitebait 1 90 °C 2- 3 fish – fresh temp (°C) time (m i n) Fish h[...]

  • Page 9

    9 62 Particles blacken, burn, and stick t o the nex t batch of food, altering its look and taste. Filtering can alle viate thi s a bit. 63 Pre- cooked and oven c hips ha ve a coat ing of oil from the pre- cook ing process. This will thick en and discolour the oil in y our fr yer . 64 If you fr y coated foods of ten, it ’ s worth keeping t wo lots[...]

  • Page 10

    10 cleaning 1 7 T o avoid the build up of jelly-like deposits, it ’s best to clean the deep fr yer af ter every few uses. If you leave it too long, solid layers of oil will build up . 1 8 Wash t he basket in warm soapy wat er , rinse thoroughly and leave to ai r dr y . 1 9 Wipe all other sur faces with a damp cloth. 20 If the bowl is empt y , you[...]

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    11[...]

  • Page 12

    12 connect ion The produc t must be ear the d. It has a 1 3 A BS 1 36 2 fuse in a 1 3 A BS 1 36 3 plug. T o replace the plug, fit the green/yellow wire to E or E, the blue wire to N, and the brown wire to L. Fit the cord gri p. If in doubt, call an elec trician. Don’t use a non- rewireable plug unless the fuse cov er is in place. If you remov e [...]