Russell Hobbs 17892 Manuel utilisateur

instructions

Read the instructions and keep them safe. If you pass the fryer on,

pass on the instructions too. 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.

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.

ﬁlling

caution if the fryer is hot, steam will escape as the lid opens,

so stand 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 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 switch is oﬀ (press 0).

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.

14 Press 1to switch on.

15 The power light will come on.

16 The thermostat light will come on, to show the fryer is heating up,

then cycle on and oﬀ as the thermostat operates.

17 When the thermostat light goes out, the fryer has reached the set

temperature, and you can start frying.

prepare the food

18 Cut food into uniformly sized pieces.

19 Coat wet food (e.g. ﬁsh, fruit) with ﬂour, crumbs, batter, etc.

20 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.

21 When frying pre-packed or pre-cooked frozen foods, follow the

instructions on the packet.

22 Before frying raw vegetables (e.g. chips), dry them with kitchen

paper or a tea towel.

loading the basket

23 Put a ﬁnger under the end of the handle and lift it through about

90 degrees, till it locks. This raises the basket out of the oil.

caution steam will escape as the lid opens, so stand back

before pressing the lid button E.

24 Stand back, and press the lid button E, to open the lid.

25 Put the prepared food pieces in the basket.

26 Try not to put more than two layers of food in the basket. If you

need to fry more, do it in batches.

27 Close the lid and press down till the latch clicks, locking it shut.

frying the food

28 Press the handle release button, and lower the handle slowly.

This will lower the basket into the oil.

29 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.

30 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 11.

31 Stay in the kitchen while the fryer is plugged in, and keep an eye

on the frying process.

32 Don’t lean or reach over the fryer while the oil is hot.

done?

33 When the food has cooked, press 0, to switch oﬀ.

34 Put a ﬁnger under the end of the handle and lift it through about

90 degrees, till it locks. This raises the basket out of the oil.

caution steam will escape as the lid opens, so stand 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, align the tab in front of the

handle with the slot in the front of the fryer, and slide the basket

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 Finished? – unplug the fryer and let it cool before cleaning.

43 Continue frying? – 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 tries to

bring the whole mass 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

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 in breadcrumbs – repeat till fully coated

•press well, then shake oﬀ any excess.

•Fresh breadcrumbs give a rough appearance. Make dry raspings

or breadcrumbs by baking scraps of bread till golden, then crush

or process to a ﬁne crumb.

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.

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 paper.

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 a single layer 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.

meat

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

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

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