Cold Oil Zone; Draining Deep-Frying Oil Or Fat - Gaggenau VF 230 614 Manual De Instrucciones

Cold oil zone

The water contained in the food drops down into the
so-called cold oil zone under the heating element.
This largely prevents the oil from foaming over. Also
chunks that fall through the basket during deep frying
sink into the cold oil zone. The low temperatures in
this area significantly prolong the length of time the
deep frying oil or fat can be used. The foaming
expansion rim serves to collect foam generated during
deep drying.
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WARNING
Risk of burns:
Water in hot oil creates a fat explosion. Remove
slight amounts of water before warming up by
draining a small amount (about one cup) out of
the cold oil zone.

Draining deep-frying oil or fat

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WARNING
Risk of burns
Let deep-frying oil or fat cool down to about
100 °F (45 °C) prior to draining.
1 Unscrew protective cap of oil drain valve.
2 Place a heat-resistant bucket (min. 10 liters)
under the oil drain valve.
3 Turn grip on oil drain valve downward; drain oil or
fat.
4 Close oil drain valve, screw protective cap back
on.
Note: Dispose of used deep-frying oil or fat in
compliance with local regulations.
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