Deep Fat Fryer has died.

McKneff

I have the receipt and the box (I always keep boxes in the loft for a year with the receipts inside them) glad i have got into this habit over the years)
I have emailed Morphy Richards as they are closed today so will wait for them contacting me next week.

Thanks for all your input guys.
Annie

McKneff

zenmaster wrote: »

Give it a decent burial - and think of all those calories saved.

Just read your post. :rotfl::rotfl:

I'm 7 stone 2, wet through:rotfl:

alba7

I bought a morphy richards deep fat fryer in April last year. Twice now it has had to be replaced because it stopped heating up. I just phoned up the helpline number on the booklet that came with the fryer and, once I'd emailed a copy of the receipt, the fryer was replaced without question. I was told to throw the old one away, not return it.

Mind you, if it happens again I'll be asking for a refund! The first replacement only lasted 2 months before the same thing happened again. The fryer came with a 2 year warrantly.

pulliptears

McKneff wrote: »

Just read your post. :rotfl::rotfl:

I'm 7 stone 2, wet through:rotfl:

nothing wrong with deep fried chips, fritters etc as an occasional treat anyway

Mankysteve

Torby wrote: »

think you may find Morphy Richards are quite a good company to deal with, AFAIK they still have a 2 year warranty and can sometimes determine from the product serial number the date of manufacture and get a pretty close idea of the DOP, you may however have to pay carriage to return it to them

Well they wouldn't as soga doesn't apply to Morphy Richard. Anything that Morphy Richard does is beyond there legal responsibility. Although it wouldn't be a bad idea to contact Morthey Richards and see if they'll sort it.

I was trying to set out where they stand legally.

Sorry for missing the the march bit no one perfect even me you may be surprised to hear;)

Mankysteve

Deep frying food shouldn't be that unhealthily as long as you drain. You cook at high temp sear the surface and teh oil shouldnt be able to penertrate the food as much and the food get cooked by the heat.