Russell Hobbs 17942 Instruction manual

instructions

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Read the instructions, keep them safe, pass them on if you pass the
fryer on.
Remove all packaging, but keep it till you know the fryer works.

A 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 (2.8 litres) and MAX (3.3 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 under cupboards, shelves, or anything that

might be damaged by heat or steam. Keep it clear of combustible

materials like curtains, or drapes.

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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 Don’t leave the fryer unattended while plugged in.
16 Don’t use the fryer with an external timer or remote control.
17 Close the lid when cooking, and when the oil is cooling.
18 Don’t put anything on top of the fryer while it’s in use.
19 Before using an aerosol spray in the kitchen, or anywhere that

the spray might drift into the kitchen, check that the lid is closed,

to avoid contaminating the oil.
20 Keep the fryer and cable away from sources of heat.
21 Unplug the fryer when not in use, before moving and before

cleaning, let it cool down fully before cleaning or storing away.
22 Don’t use accessories or attachments unless we supply them.
23 Don’t use the fryer for anything other than heating cooking oil

for deep frying.
24 Don’t use the fryer if it’s damaged or malfunctions.
25 If the cable is damaged, return the fryer, to avoid hazard.

household use only

U BEFORE USING FOR THE FIRST TIME

• You’ll see a small paper/plastic tab sticking out

below the temperature control. This isolates

the battery in the timer during transit. Pull it

gently out, to activate the timer.

C 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 that 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 paper towel, to drain the food after frying.

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5 Fetch your oven gloves – and use them! They protect your hands

from heat. They protect them from drips and splashes too.

C 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 good quality liquid cooking oil, to

between the MIN (2.8 litres) and MAX (3.3 litres) marks. If it

already contains oil, 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.

C HEATING THE OIL

10 Close the lid before you start to heat the oil.
11 Turn the temperature control to the temperature you need (the

marked range is 160°C to 190°C).
12 Plug the fryer into a wall socket (switch the socket on, if it’s

switchable).
13 The thermostat light will glow, to show that the fryer is heating

up (10-15 minutes).
14 It’ll go out when the correct temperature is reached, then cycle

on and off as the thermostat works to maintain the temperature.
15 When the thermostat light goes out, you can start frying.

C PREPARE THE FOOD

16 Cut food into uniformly sized pieces.
17 Coat wet food (e.g. fish, fruit) with flour, crumbs, batter, etc.
18 Don’t defrost food in the fryer. Any food other than pre-cooked,

quick-frozen foods (e.g. frozen chips, scampi in breadcrumbs,

chicken pieces in batter) must be fully defrosted before putting

into the fryer.

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