Before Frying; Frying - Miele CS 1411 Operating And Installation Manual

Using the fryer

Before frying

Only operate the fryer without the lid.
Only use oil / fat which is suitable for
frying in and which can be heated to
a high temperature.
Never mix different types of oil or fat
together.
Before frying make sure that the oil
reservoir has been filled with enough oil
or fat (minimum 3 litres / 3 kg, maximum
4 litres / 4 kg).
^ Check that the drain tap is closed.
^ Fill the oil reservoir with oil / fat. Solid
fat should be cut up into small pieces
first.
When re-using fat which has
solidified in the reservoir, make a
hole in the solid fat as far as the
element. This allows any water which
has gathered under the fat to
evaporate.
^ Turn the control to 100 °C and wait
until the fat has melted.
^ When all the fat has melted check the
level in the reservoir. This needs to
be between the minimum and
maximum level markers at the back
of the reservoir.
18

Frying

^ Set the frying temperature required
(see chart) and wait until the
temperature indicator light goes out
for the first time. The oil has now
reached the set temperature.
^ Carefully lower the frying basket
containing the food to be fried into
the hot oil. If the oil froths a lot, lift the
basket out of the oil briefly and then
slowly lower it into the hot oil again.
^ When the food is cooked, lift the
basket out of the hot oil. Shake the
basket a little to remove any excess
oil, and then hang it on its support.
Do not leave food suspended over the
reservoir for too long as steam from the
oil can cause the food to lose its
crispness. Finally, place the food onto
kitchen paper towel to soak up any
excess oil.
Warning. Whilst frying food make
sure you do not touch the hot oil.
Protect you hands in particular, e.g.
by wearing heat-resistant oven
gloves.