Deep fat fryer help

Agutka

Hi,
I have just been given a deep fat fryer and after a lunch of burnt fries and scampi I want to give tempura, or just anything in batter a go. However the instruction booklet is full of safety information, which is going to hinder my cooking. Can anyone shed some light for me.
Can I use the fryer as a normal pan of oil - as in leave the lid up, no basket, as I don't see the basket being useful when you're frying batter.
Why does it specify using non-metallic spoons and implements to fish bits out? The basket is metallic after all???

squeaky

Keeping the lid down is safety advice to stop you getting splashed by very hot oil - so nobody is likley to tell you that you can leave it up. The basket still in might be useful to help catch up "bits" when you're done.

Normally you lift the basket out with a supplied handle with an insulated bit. Spoons and other metal objects can get very hot. Much higher temperatures than boiling water.

Edit:

Having the lid down is also necessary for the fryer to regulate the temperature... with the lid open it is no different to an ordinary chip pan. If the oil gets too hot it will ignite.

Agutka

Hmmm, thank you squeaky.
I didn't think of temperature regulation. And I don't want anyone to tell me to be a danger to myself, just how to work the system :rolleyes:
So, keep lid down as much as poss - I will need to drop the battered items into the oil manually, but will keep the basket in to lift them out. And I can use metalic spoon, but with and oven glove.

I wish I had paid attention when my grandfather made fries in a pan, and battered fish. I have no idea how to regulate oil temeprature and the idea of a pan of fat on my gas hob made me want a deep fat fryer instead.
I've been hiding behind hubby in case the thing exploaded anyway!