Conclusion: You have to know that
The cold-zone fryer Tefal FR 8040 Oleoclean Pro Inox Design convinced me completely. I really like the design, handling, function and technical gimmick of the oil filter system. Thanks to the lush performance, the device heats up quickly and cooks just as quickly when set accordingly. This is a big advantage over hot air fryers that take a whopping 30 minutes to make a serving of chips. The maximum temperature of 190 ° C is suitable for all types of frying. The generous capacity is sufficient for two large or four small portions. Only a side cover hinge and a slightly longer cable would be nice.
- High capacity
- Fast preparation
- Practical filter system
- Attractive design
- Easy to use
- Good to clean
- Lid without hinge
- Short cable
Classic fryers with oil bath are justified and trailers, even in times of multi function Hot air Fryers. Although these devices require larger oil baths to make crunchy snacks, their speed is a great advantage. We have tested how the good four kilograms Tefal FR 8040 makes Oleoclean Pro Inox Design with an integrated oil filter system.
The features of the Tefal FR 8040 Oleoclean Pro Inox Design
The removable stainless steel container holds 3.5 liters of oil and thus makes room for up to 1.2 kilograms of deep-fried food in the removable basket. Both the oil tank and the basket are provided with level markings. Underneath the basket lies the large stainless steel heating element, which ensures a fast heating up phase and equally fast frying with up to 2,300 watts. The almost two centimeters of free space between the heating element and the container bottom function here as a so-called cold zone, which is intended to prevent the burning of frying residues. This keeps the oil longer.
The heating element opens directly into the removable control panel, which contains a small display for the timer and the adjustable thermostat with red indicator light. The large lid with viewing window, plastic handle and stainless steel filter is only placed on top and must be completely removed to get to the basket. The front of the stainless steel case is dominated by a large rotary switch and the front of the blue oil catcher. Three positions can be selected on the switch: “Oil box” (removal of the blue container), “Fry” (container locked) and “automatic oil filtration”. In this position, the cooled oil flows directly through a fine metal sieve into the blue container. Through the collecting container results in a device size of about two stacked shoe boxes (39x35x46 cm).
The test: Now it is fried!
The assembly is very easy, the few parts fit together in one way only. Lunch time, Currywurst fries are just the thing. I put sunflower oil into the container and set the temperature to 190 ° C according to the thin manual. After a few minutes, the efficient and large heating element has done its job. Six and a half minutes I estimate for the frying time, after four minutes I add the ham sausage. The filter in the lid does its job so far, the fresh oil hardly smells. The result is very handsome and tastes really good!
Now a few meatballs are supposed to brown and crispy. The about four centimeters thick meatballs need a little longer at correspondingly less heat. The brief manual does not provide any indication for this special case. I choose 170 ° C and tap for four minutes. After the time, the meatballs, which have gathered in the oil bath around and thus have become even thicker, not even. But already very brown. Inevitably, I leave them for another 2 minutes in the oil, although they are a bit too crisp and dark for my taste: Less heat would have been better.
Now chicken wings come into the oil. For the rather thin pieces I choose again 170 ° C and tap for six minutes. The combination is not perfect, but after the chosen time the wings are not crisp yet. After another two minutes, they are crisp but too: here, more heat would have been better.
I really like crispy, thin breaded . Similar to the bite-sized saltimbocca from the Italian kitchen, they are gone after two delicious bites. Tapped, they need only two minutes to the perfect state of cooking, but they should also be crispy. Do not mess things up. 180 ° C, so almost the full power, should fit … fits! A pleasure!
Finally, I would like to know how the fryer in dough prepared baked vegetables. The manufacturer recommends deep frying without a basket, I’ll do it anyway. A dough recipe made from starch, egg, salt and soy sauce sounds good. Unfortunately, in my closet is only dark soy sauce, which affects the appearance but very. Nevertheless, the vegetable pieces are very tasty after about six minutes at 160 ° C, if not very nice to look at.
Now is the preparation orgy at the end and I’m curious about the filter system. At the bottom of the container, plenty of residues of dough, breadcrumbs and tiny bits of potato have accumulated. I change the switch to “automatic oil filtration” and … nothing happens. Because: According to the manual, the oil must first cool for about three hours before it is let through the valve in the soil. Otherwise the blue collection container would liquefy. After almost two hours, the frying container is empty, while the blue box is full. In the frying container plenty of dark brown crumbs of all shape, size and consistency are left behind. The filtered oil, of course, is slightly darker than at the beginning but relatively clear and without residues.