Tefal Deep Fryer Easy Pro, Stainless Steel, 3L capacity, 1.2kg, 4 Portions, 2100W, Semi Pro, Kitchen Fryer, Compact, Chips, Easy Cleaning, FR333040

This fantastic fryer was bought as a replacement for a sent-back, almost good Tower fryer.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 with a soft 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 major that I can think of.• 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.--------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 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. 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. With suitable potatoes, 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!

I purchased this deep fat fryer as we were having a dinner party and my husband wanted Sauté potatoes. The shear amount would have taken ages to cook in my wok, equally another pan on the hob.Well after a lot of research and reading reviews I purchased this one. Well I haven't been disappointed. First used in June and the oil hasn't need to be changed, it's lovely and clean still. Great results everytime I've used it. Food comes out crisp and surprisingly not really greasy. I am so pleased I got this one. It's a good size for a family, it's built really well and very sturdy. Easy assemble. Would 💯 recommend

We’re a family of 2 adults and 1 child and find that one batch of chips is enough for all of us. If you have a bigger family you’ll need to cook in batches and keep the first batch warm in the oven if you want to eat together. It’s very quick to reach temperature and simple to use. It has a viewing window but to be honest, the window’s not really very useful because the steam mists up the window rendering it useless. It takes 3 litres of oil which is a good size. Annoyingly, it’s really difficult to see the maximum fill line - it’s very important not to overfill the machine because it would be a fire/burn risk if the oil bubbled up over the edge of the machine when lowering the food. I think it would be safer if the oil container was taller because despite not overfilling the oil or basket, when lowering the basket the oil rises very close to the top which is a bit disconcerting. The basket is a nice size but it doesn’t have an upright resting position so that you could raise the basket to allow some of the oil to drain from the food before completing removing the basket - I have a baking tray covered with kitchen roll beside the deep fat fryer and place the wire basket containing the cooked food onto that to allow the food to drain a little. I used to have a deep fat fryer years ago which was better - on that machine you could raise the basket and leave the lid closed to allow the food to drain but I couldn’t find a similar one.To clean the machine first leave the oil to cool, then remove the heating element (it easily lifts out) before lifting out the black metal inner container. I filter the oil before decanting it back into the bottle - if you don’t filter the oil, the bits that gets left in the oil will quickly discolour the oil and burn resulting in the need to replace the oil more frequently. Despite some of the negatives, it’s a fairly good deep fat fryer and there’s nothing nicer than home cooked (proper) chips!