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Tefal Stainless Steel Deep Fat Fryer, 1.2 Kg, 2200 W - Silver/Black
Brand | Tefal |
Material | Stainless Steel |
Color | Silver |
Item Weight | 2.3 Kilograms |
Wattage | 2100 watts |
About this item
- Sleek stainless steel semi professional deep fryer
- Compact design but with large 1.2 kg food capacity
- Easy to clean: Can be fully dismantled with dishwasher safe parts
- Adjustable thermostat with temperature indicator light
- Easy to carry handles and viewing window
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Product information
Product Dimensions | 21.46 x 9.06 x 10.51 inches |
---|---|
Item Weight | 5.06 pounds |
Manufacturer | Tefal |
ASIN | B01B41O3GK |
Item model number | FR333040 |
Customer Reviews |
4.5 out of 5 stars |
Is Discontinued By Manufacturer | No |
Date First Available | February 26, 2016 |
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This Item Tefal Stainless Steel Deep Fat Fryer, 1.2 Kg, 2200 W - Silver/Black | Recommendations | dummy | dummy | dummy | |
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Price | — | -20% $79.95$79.95 List: $99.99 | $209.95$209.95 | -11% $52.24$52.24 Typical: $58.67 | $199.99$199.99 |
Delivery | — | Get it as soon as Friday, May 17 | Get it as soon as Friday, May 17 | Get it as soon as Friday, May 17 | Get it as soon as Friday, May 17 |
Customer Ratings | |||||
Easy to use | — | 4.4 | 4.1 | 4.3 | 3.6 |
Temperature Control | — | 4.4 | 3.9 | 4.1 | 4.0 |
Easy to clean | — | 4.0 | 4.1 | 4.1 | 3.9 |
Value for money | — | 3.2 | — | 3.8 | 3.6 |
Sold By | — | Amazon.com | Amazon.com | Amazon.com | TOPKITCH |
material | Stainless Steel | Stainless Steel | Stainless Steel | Stainless Steel | Stainless Steel |
wattage | 2100 watts | 1700 watts | 1500 watts | 1500 watts | 1800 watts |
weight | 2.3 kilograms | 8.95 pounds | 0.01 ounces | 5.58 pounds | 12.2 pounds |
Customer reviews
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So, back to a relatively basic Tefal. It’s robust. The build quality of the fryer and lid is e cells to. Very sturdy and the side handles are easy to grip and hold, even when the oil within is hot. The heating element is raised from the base of the oil, so any bits don’t burn and taint the oil. The basket is strong as is the folding handle. Overall, the basket and contents are an excellent fit. I bought a similar looking fryer, but the contents of the basket frequently spilled over into the fat, even when well below the limits.
This fryer is well designed. It heats the oil quickly; 3ltr was at 190 degrees within 8 minutes. The viewing panel is useful to keep an eye on whether the contents are cooking correctly. For chips, I prefer to bring oil to temp, cook for a couple of mins, pull out of oil to allow it to reheat to 190, then cook again. Correct oil temp is critical to get chips with bite on the outside and fluffy cooked inside.
It’s compact and overall, I’m really pleased with it. Temp light goes out when oil reaches heat, so it’s easy to judge. Very easy to clean as it all comes apart and even when filled to max, 3lt of oil and 1.2 kg food, there’s no overspill of fat and virtually no splashing, so it’s safe. I like it a lot.
Pros...
• Compared with other similar style fryers I've used, this has a slightly superior look and feel to it, with a sturdier, higher quality construction with slightly less flimsy/less thin steel.
• Unlike many other old-school fryers which have useless (and dangerous) lids, which have their steam vents unwisely blocked with pad-like filters, this fryer has clear, non-blocked openings for vents, which safely allows steam to escape, but in a controlled, narrow stream — which works very well in conjunction with an overhead extractor fan...which any fryer should be placed under while in use (in my opinion).
• Unlike many other similar fryers, the white temperature numbers (and other text) on the control panel is NOT cheap, printed-on paint which easily disintegrates/rubs-off when gently cleaning — even with a soft, wet cloth. The white text on the Tefal seems to be made of white plastic which sits flush with the black plastic surface of the control panel. Not only is it impossible to rub this off, but it adds to the high-quality look of the fryer.
• The consistency of any selected temperature is fairly decent and up there with many other decent fryers I've used.
• The oil tank and basket is deeper and wider when compared with other three-litre fryers I've used.
• Due to the decent width and hight of the unit, the length of the fryer is a little shorter than others — which means that it can easily fit, with room to spare, in my kitchen cupboard, when not in use (and cooled-down)
Cons...
• Nothing moderate-to-major that I can think of.
• Although, unlike many other fryers, this one does not have a small compartment that can neatly house the power-cable and plug when not in use.
• A pinging timer would have been nice.
• A four-litre version of this would, for me, have been preferable, and the ability to buy a spare oil tank would be great — but sadly Tefal don’t offer either option.
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Tips for folk new to deep-frying chips (and other food)…
• With any traditional fryer like this — with or without a good, functional lid — I strongly recommend (for obvious reasons) to only use it while placed under a decent, overhead extractor fan — like you would with any other kind of frying or boiling.
• Make sure to only use recognised 'chipping-potatoes’ when frying chips. e.g. Potatoes like 'english chippers' (AKA english Maris Pipers), Markies, Russets …and Agrias (or any other type of Mediterranean-style, 'dry', floury potato). Sadly, despite some false claims, ’Scottish Maris Pipers’ are very hit and miss for chips (usually ‘miss’), especially when compared to the other aforementioned potatoes …for me, they only very rarely fry decently and more often than not come out very soggy.
Other more common, waxy, wetter potatoes will produce horrible, bitter, brown/burned, soggy, greasy chips ...or hard, inedible chips (if you don’t cook them long enough to go brown/burned). Conversely, proper 'chipping spuds' — once, chipped, washed and dried — will very quickly go firm or crispy on the surface, but go soft and fluffy on the inside ...and are almost impossible to visually burn/go brown.
Despite what some UK manuals and what some other people say, it works very well with both beef-dripping* and olive oil — both of which can be safely used several times per week for several months …and longer still if (from time to time) they are decanted and then filtered using thin kitchen-roll or a fine metal mesh to get rid of both fine and coarse debris. Both frying mediums can safely be used at the full 190c.
BEEF DRIPPING…
Beef dripping makes very tasty, authentic, old-school chippy chips (and plain, non-battered deep fried chicken). Thanks to this, I will never go to the increasingly expensive, low-standard chip-shops ever again.
FYI according to more recent studies, pure beef dripping used at its peak temperature and consumed in moderation is not that bad for you …and even good for you in certain ways — especially when compared to ’nasty’, highly processed, chemically extracted oils like vegetable, corn or pomace.
*Make sure to be (initially) patient and slowly warm the solidified beef dripping at a low, gentle temperature for a few minutes, before cranking-up the fryer to full heat.
OLIVE OIL…
Mediterraneans (like half of my family) love fried food, and eat a lot of good, dry, non-greasy chips …and contrary to the unqualified, nonsensical statements by many big-mouthed, commenters online, olive oil IS indeed fantastic for both shallow and deep fried chips — even more so if you use spuds which are truly suitable for chipping. Some ‘uninitiated’ folk might find the first batch of chips a bit sharp or fruity in taste (not me), but from the second or third batch onwards you will lose that taste. Olive oil will give you much healthier, amazing, non-greasy, tasty chips — with an oil which can be used repeatedly over many months (especially if filtered now and again)
Happy frying folks!
Sturdy construction that feels well made.
Gets to temperature quickly.
Cooks perfectly every time.