HD4282 - Deep fryer PHILIPS - Free user manual and instructions

Product type	Electric fryer
Brand	Philips
Model	HD4282
Capacity	1 kg of fries
Power	1800 W
Supply voltage	220-240 V
Frequency	50-60 Hz
Dimensions (L x W x H)	30 x 25 x 25 cm
Weight	3.5 kg
Housing material	Heat-resistant plastic
Basket material	Stainless steel
Odor filter	Yes, integrated and replaceable
Temperature control	Yes, variable thermostat (160-190°C)
Indicator lights	On and heating
Power cord length	1 m with integrated storage
Safety	Automatic shut-off, cool-touch handle
Cleaning	Removable basket, non-stick tank
Spare parts available	Basket, filter
Warranty	2 years

Frequently Asked Questions - HD4282 PHILIPS

What is the maximum capacity of the Philips HD4282 deep fryer?

The maximum capacity is 1 kg of fresh fries. For frozen fries, do not exceed 750 g to avoid overflow.

How to adjust the temperature on the HD4282 deep fryer?

Turn the thermostat knob to select the desired temperature (usually between 160°C and 190°C). An indicator light goes out when the temperature is reached.

How to clean the fryer tank?

Let the oil cool, empty it, then clean the non-stick tank with a non-abrasive sponge and dish soap. The basket is dishwasher safe.

How much oil to use?

Fill the tank to the MIN or MAX mark indicated inside. Generally, 1.5 to 2 liters of oil are needed.

When should the oil be changed?

Change the oil after 8 to 10 uses or as soon as it darkens or smells rancid. Filter it regularly with a coffee filter.

How to maintain the odor filter?

The filter is replaceable. It is usually located at the back of the appliance. Clean it dry or replace it every 3 months depending on use.

What to do if the fryer no longer heats up?

Check that the cord is properly plugged in and that the thermostat is set to a temperature. If nothing happens, the thermal fuse may have blown; contact customer service.

Can the fryer be used without oil?

No, the HD4282 is an oil deep fryer, not an oil-free fryer. Oil is essential for cooking.

How to store the power cord?

The cord stores in a compartment under the appliance. Wind it carefully and close the flap.

Where to find spare parts for the HD4282?

Parts like the basket or filter are available on the official Philips website or from authorized dealers. Use the model reference.

USER MANUAL HD4282 PHILIPS

Keep pages 3 and 42 open when reading these operating instructions.

• Read these instructions in conjunction with the illustrations before using the appliance.
• Before plugging the appliance in, check if the voltage indicated at the bottom of the appliance is the same as the mains voltage in your home.
• Never immerse the deep fat fryer in water.
• Clean the various parts with a damp cloth prior to use. Ensure that they are thoroughly dry before filling the deep fat fryer with oil or fat.
• Do not switch on the deep fat frying pan until you have filled it with oil or fat. When melting fat: initially select 160 °C and do not select a higher temperature until the fat is completely melted. Melt the pieces of fat on the bottom of the fryer and not in the frying basket.
• Use oils and fats which contain an anti-foaming agent and are specifically recommended for deep fat frying. This information can be found on the packing of these oils/fats. Always fill with oil or fat to the level between the measure indications MIN and MAX. Before you start frying, always check if there is still sufficient oil/fat in the fryer.
• Do not exceed the maximum quantities indicated in the table. Never fill the basket higher than up to 3/4. If the basket is overfilled, hot fat/oil may flow over the fryer rim.
• During the process hot steam comes through the filter in the lid. Keep your hands and face away from this steam.
• Keep the deep fat fryer out of the reach of children at all times especially when in use.
• Remove the plug from the mains socket after use, so that the oil or fat can cool down. Do not move the fryer until it has cooled sufficiently.
• Keep these instructions for future reference.
• For type HD 4282: During frying with the lid on, condensation will collect on the underside of the lid. When removing the lid, do so very carefully to avoid the condensation from dripping into the hot oil/fat as this will cause spattering.

General description (fig. 1)

A Lid with carbon filter. New filters can be obtained from your dealer.

B Lid release button (type HD 4283 only)

C Frying basket with removable hand grip.

D Pilot light. This light is on as long as the deep fat frying fat/oil is being heated.

E Temperature control

F Cord storage

Prior to first use

• Open the fryer (HD4283) (fig. 2).
• Wash the frying basket in hot soapy water.
• Pour some hot soapy water into the fryer and wash the inner side thoroughly.
• Rinse the inside of the fryer well with clean water (using e.g. a cup). Dry well.

Deep fat frying

• Pull the needed amount of mains cord (max. 1 m) out of the appliance (fig. 3). Any excess of mains cord can be slid back inside the appliance.
• Do not let the mains cord hang over the edge of the table or sink.
• Ensure that the mains cord will not touch hot surfaces.
• Fill the (dry) fryer with oil or fat to the indication line MAX (2 litres of oil or 1800 grammes of solid fat) (fig. 4). Note: Never mix two different types of oil and/or fat.
• Close the fryer: then the oil/fat will heat up quicker (fig. 5a, 5b).
• Insert the plug into the mains socket, the pilot light will switch on (fig. 6).
• If you are using solid fat, first set the temperature knob to 160 °C. Wait for all the fat to melt.
• When using oil, you can set the temperature knob to the indicated position right away.
• Set the temperature knob to the setting which is most appropriate for the kind of food to be fried. Refer to the table or the indications on the appliance.
• After the pilot lamp has extinguished a couple of times (after 15-20 minutes) the oil/fat is at the correct temperature.
• During heating up, the pilot light will be on. When the oil/fat has gained the set temperature the light will go out. While frying the pilot light will come on from time to time to indicate that the oil/fat is being heated up again to the set temperature.
• Fit the loose hand grip to the frying basket (fig. 7) and fill the basket outside the pan.
• For the best results: do not exceed the recommended quantities.
• Open the fryer.
• Lower the filled frying basket carefully into the oil/fat (fig. 8).
• Remove the hand grip from the frying basket (fig. 9).
• Close the fryer.
• Use the table for the correct frying times and temperatures.
• After frying: open the pan and fit the hand grip to the frying basket again.
• Lift the basket from the fat/oil and hook it to the rim of the fryer to let the fried food drain (fig. 10). Now the oil/fat in the fryer has the opportunity to gain the set temperature (3 to 5 minutes).
• Empty the fried food into a colander or strainer with fat absorbing paper (e.g. kitchen paper) (fig. 11).
• Remove loose particles with a skimmer from the oil/fat.
• Remove the mains plug from the wall socket after use.
• Make sure the oil has cooled down sufficiently, before moving the deep fat frying pan.
• If necessary, you can filter the oil/fat after cooling down sufficiently. You can use a colander or strainer with kitchen paper for this purpose.

Table

In the table is indicated what types of food can be prepared with the fryer and what temperature and preparation times should be chosen.

The table also indicates the maximum quantity per preparation for optimum results.

Fresh French fries

To obtain the nicest and most crispy fresh French fries:

• Use not too new potatoes.
• Cut the potatoes first into thick slices and then into sticks.

Rinse the sticks in a colander under cold running water: this will prevent the sticks from sticking together while frying.

Dry the sticks using, for example, a kitchen towel.

- Fresh French fries should be prepared in two steps:

- first at 160 °C for 4-6 minutes.

- then at 190 °C for 3-5 minutes.

During the second step, shake the frying basket at short intervals; then the French fries will brown evenly.

Deep-frozen food

Food from your deep freezer or from the freezer compartment of your fridge (-16 °C to -18 °C) will cool down the oil/fat considerably when lowered into it, so that too much oil/fat may be absorbed.

- For that reason, do not put too large portions into the fryer.

- Let the fryer regain optimum frying temperature before you prepare a portion of deep-frozen food (15 minutes).

Set the temperature knob to the frying temperature indications on the packaging of the deep-frozen food. If these indications are not given, set the knob to the highest temperature (i.e. 190 °C).

These instructions are also valid for certain types of food which require careful preparation, such as meat croquettes.

Deep-frozen French fries are pre-fried and can be fried in one step: at 190 °C for about 5 minutes.

- Deep frozen food often contains too much ice.

Shake off as much of the ice as possible in the sink. Then lower the food into the oil/fat carefully, as deep frozen articles can make the hot fat/oil bubble and splash excessively.

Tips

- Pure vegetable fat or oil containing polyunsaturated acids are often recommended by health specialists.

Please note that these types of fat and oil must be refreshed sooner than other types to maintain their good qualities.

Also, a sticky and tenacious ridge of fat

Temperature Type of food Max quantity per preparation Frying time *) unfrozen frozen (minutes)
160 °C Chicken (fillet, 250 g 200 g 15-20 drumsticks)*
170 °C Shrimp fritters 4 pcs. 2-4Mussels 12 pcs. 3-4Meat balls (small) 10 pcs. 4-5
180 °C Cheese croquettes* 5 pcs. 3-4 pcs. Apple fritters Fish fingers/fillet* Cheese fritters Cordon bleu	3-44 pcs. 4-55 pcs. 3-4 pcs. 3-54 pcs. 2-42 pcs. 3-4
190 °C French fries** 350 g 250 Doughnuts Ball fritters Meat croquettes* Fish croquettes* Sliced potato* Wiener Schnitzel	g 5-63 pcs. 2-33 pcs. 2-34 pcs. 3-4 pcs. 5-75 pcs. 3-4 pcs. 4-5350 g 300 g 4-51-2 pcs.		3-5

*) For frozen food the preparation times may be longer than indicated. **) For new French fries please refer to section "French fries".

deposits may set above the fat / oil level.

We advise you to clean the inside of the fryer after each use with hot water and a washing-up agent. (Please refer to section "Cleaning".)

• Regularly replace the oil or fat. Never add fresh oil/fat to used oil/fat.
• In general, the fat/oil will be tainted rather quickly when frying food containing a lot of protein (such as meat and fish). When the oil/fat is mainly used to deep fat fry potatoes and is filtered after each use, the oil/fat can be used 10-12 times. However, do not use it for over six months.
• Oil (after cooling down) can be poured into a bottle and set fat can be wrapped in an old paper.
• Always replace all fat/oil as soon as it starts seething when heated; when it has got a rancid smell or taste; when its colour has become dark and/or when it has turned syrupy.
• Make sure that the food to be fried is as dry as possible, before lowering it into the hot fat/oil.
• Clean the fryer with paper tissue. Do not forget the inside walls.
• If you do not use the deep fat fryer frequently, you can best keep the oil in well-closed (glass) bottles; preferably in the fridge. Store fat in a well-closed (glass or stone) pot or

bowl. It is not advised to keep the fat/oil in the fryer for a long time.

If the oil/fat has a taste...

Certain types of food (esp. fish) may lose some fluid while being deep fat fried. This juice might adversely affect the taste of food to be fried later in the same oil/fat.

To remove (or rather to prevent) this taste heat the oil/fat to 160 °C. Then fry two thin slices of bread (5-6 mm). Wait until all the air bubbles have disappeared and the bread is brown all over. Then take the bread out of the fryer and discard it. Now the oil/fat has a neutral taste again.

Cleaning

• Always remove the mains plug from the wall socket before cleaning.
• Type HD 4283: Always remove the lid before pouring out the oil/fat.
• Allow the fryer to cool down sufficiently.
• Pour out the oil or liquid fat.
• Wipe the outside of the fryer clean with a damp cloth (if so required add some detergent) and/or

a ball of paper tissue.

• Remove fat / oil residue from the inside of the fryer with a spatula and kitchen paper.
• Pour hot water with a washing-up agent into the fryer. Ensure that the level of this soapy water is a little higher than that of the oil / fat you have used.
• Allow the soapy water to act for 30 to 45 minutes.
• Wash the inside with a brush. You may also use a nylon / plastic scouring pad.
• Empty the fryer and rinse it with hot water. (Do not rinse under the tap: use e.g. a cup for this purpose.) Ensure that water does not enter the appliance.
• Wash the frying basket in hot water with a washing-up agent and rinse it well. Do not clean the basket in a dishwasher. • Always dry the inside and the outside of the fryer thoroughly after cleaning.

Carbon filter

Your deep fat fryer is equipped with a two-layer filter, of which the upper filter contains carbon.

We advise you to replace this filter regularly.

Type HD 4283:

• Put the lid in upright position and pull it out of its hinges (fig. 12).
• Unscrew the filter holder (fig. 13).
• Clean the lid and the filter holder in hot soapy water. Dry thoroughly.
• Position the new filter (fig. 14).
• Screw the filter holder tight (fig. 15).

Type HD 4282:

• Take off the lid and put it upside down.
• Unscrew the aluminium plate (fig. 16).
• Remove the aluminium plate (fig. 17).
• Clean the lid and the aluminium plate in hot soapy water. Dry thoroughly.
• Position the new filter (fig. 18).
• Screw the aluminium plate tight (fig. 19).