Yes, just make sure that you store the oil/fat grease in the deep fryer with a tight lid, in order to keep the oil/fat clean. If the deep fryer is not used for a long time, store the oil/fat in a separate container and clean the deep fryer.
Never mix different types of oil/fat together. Each type of oil/fat reaches the correct frying temperature at a different time.
Wipe the viewing window with a little lemon juice or cut a potato in half and rub one half over the viewing window. Condensation can largely be prevented by not deep frying 'wet', i.e. frozen ready dishes.
The heating time varies depending on the model and in part on the contents of your deep fryer. It also makes a difference whether you have a fixed or removable inner pan. In any event, the average heating time is generally between 10 and 18 minutes. The preheat light on the deep fryer will indicate when the deep fryer is heated up.
Round carbon filters should be replaced after about 35 frying sessions. Square fine-meshed filters should be replaced after about 20 frying sessions. If you deep fry fish, we recommend using a separate filter and replacing the oil after deep frying. Filters are available through our parts service or in the shop.
The deep fryer may be filled with oil/fat above the maximum level. Check the level of oil/fat. A minimum and maximum level are indicated on the inner pan. The oil should absolutely not exceed the maximum level indicated. Wet food may also have ended up in the oil/fat. Blot the food dry prior to frying and remove all the ice from frozen foods.
This may have various causes:
The deep frying fat or oil is not hot enough. Make sure the thermostat is at the correct position for the product to be fried. Make sure the indicator light indicates that the fat is at the right temperature, and only then place the fries in the oil.
The deep fry basket is too full. Deep fry smaller quantities (particularly with frozen products) for a better result.
You are deep frying 'too wet', i.e. dishes containing water or frozen ready dishes.
You are not deep frying the product long enough. Extend the frying time by a few minutes, lift the deep fry basket to check the crispness and colour of the fries.
In an open deep fryer, in which the heating element is visible and “loose" in the pan, only liquid fat or oil should be used. Solid fat may be used in a non-open deep fryer.
Odours can be caused by old oil/fat or by a saturated filter. Replace the oil/fat or filter. If this does not solve the problem, replace both.
Pastry products should not be placed directly into the basket. The dough sticks to the basket and will therefore not remain intact. First lower the basket into the oil and then put the pastry product directly into the oil. Wear oven mitts while doing so to protect your hands against splashing grease/oil.
Walnut oil requires a lower cooking temperature than vegetable oils, and the oil may gently smoke during frying. This can also include a light and unpleasant odour.