Russell hobbs PROFESSIONAL FRYER 11772 User 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 in case you ever need to return the fryer.

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 Don’t use the fryer without first filling, with good quality cooking oil, to between

the MIN (3.5 litres) and MAX (4 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.
8 Sit the fryer on a stable, level, heat-resistant surface, at least 75cm above floor level.
9 Leave a space of at least 5cm (2”) all round the fryer.

10 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.

11 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.

12 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.

13 Remove the lid from the fryer before use, keep it off while in use, and replace it only

after the oil has cooled down fully.
14 Unwind the cable fully from the storage area before use.
15 Don’t leave the fryer unattended while plugged in.
16 Don’t cover the fryer, or put anything on top of it while it’s in use.
17 Before using an aerosol spray in the kitchen, or anywhere that the spray might drift

into the kitchen, replace the lid, to avoid contaminating the oil.
18 Route the cable so it doesn’t overhang, and can’t be tripped over or caught.
19 Unplug the fryer when not in use, before moving and before cleaning, let it cool

down fully before cleaning or storing away.
20 Don’t use accessories or attachments unless we supply them.
21 Don’t use the fryer for anything other than heating cooking oil for deep frying.
22 Don’t use the fryer with an external timer or remote control.
23 Don’t use the fryer if it’s damaged or malfunctions.
24 If the cable is damaged, return the fryer, to avoid hazard.

household use only

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before using for the first time

• Clean the fryer, to remove manufacturing dust, etc. – care and maintenance, page 9.

positioning and preparation
caution Carry the fryer only by the handles. It’s designed to be dismantled easily. If

you try to carry it by the body and control unit, it’ll come apart, causing

damage to the fryer and, if it contains oil, a great deal of mess.
1 Sit the fryer on a stable, level, heat-resistant surface, at least 75cm above floor level.
2 Keep it away from cupboards, curtains, etc., leave a space of at least 5cm all round it,

and keep it away from the edge of the work surface.

3 Remove the lid from the fryer and put it to one side. Frying with the lid off will give

you the crispest results.

4 Don’t replace the lid until cooking has finished and the oil has cooled down fully.

5 Unfold the basket handle. Check that the upright parts of the handle are held firmly

in the clips above the hinge.

6 With the basket in the fryer, and the basket handle unfolded, position the fryer so

that the basket handle doesn’t extend up to or over the edge of the work surface,
where it’s likely to be caught accidentally when passing.

7 Remove the basket, and set it down on a couple of layers of kitchen paper.

8 Line a colander with kitchen paper, to drain the food after it’s cooked.

filling

9 Check the oil level in the bowl, and fill to between the MIN (3.5 litres) and MAX

(4 litres) marks on the side of the bowl.

10 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.

11 Don’t mix oils of different types, they’ll have different temperature characteristics.

prepare the food

12 Cut food into uniformly sized pieces.
13 Coat wet foods (e.g. fish, pineapple) with flour, breadcrumbs, batter, etc.
14 Don’t use the fryer to defrost food. Any food other than pre-cooked, quick-frozen

foods (chicken pieces in batter, scampi in breadcrumbs, etc.) must be fully defrosted

before putting into the fryer.
15 For pre-packed or pre-cooked frozen foods, follow the instructions on the packet.
16 When cooking raw vegetables (e.g. potato chips or slices), dry the pieces off with

kitchen paper or a tea towel.

heating the oil

17 Turn the control to 0 – to turn the fryer off.
18 Plug the fryer into the power socket (switch the socket on, if switchable).
19 Turn the control to the required temperature.
20 The thermostat light will come on, to let you know that the fryer is heating up. It’ll

then cycle on and off as the thermostat works to maintain the temperature.
21 When the thermostat light goes out, the fryer has reached the required temperature,

and you may start cooking.