deep-fat  fryers  are  manually  loaded.  Others  have automatic  basket  lowering  and  raising  capabilities controlled  by  a  timer. Operation Before filling the deepfat fryer, you should always check three things: the 1.   Master switch must be in the OFF position. 2.   Thermostatic   switch   must   be   in   the   OFF position. 3. Drain valve must be closed tightly. Fill the fryer with fat using the amount specified in technical manual furnished with the fryer. Fats should be kept at least 2 inches below the fryer top. If possible, the fat should be heated and melted before placing it in the fry kettle. Cold solid fat may have moisture  pockets  that  will  explode,  casting  hot  melted fat over a wide area. The temperature should not be more than 200°F while the fat is melting. Also, if the cold  fat  is  not  uniformly  distributed  around  the  heating element, the bare portions may heat up to a point where a sudden splash of fat on the overheated element will cause the fat to ignite.    Fat ignites at 475°F. The fat should cover the uppermost coil at all times when the deep-fat fryer is in operation so as not to overheat the element and cause a fire. After the fat has been added, operate the deep-fat fryer as follows: 1. Turn on the master switch located outside the galley. 2.  Set  the  thermostat  at  the  cooking  temperature prescribed in the  Armed Forces Recipe Service  (AFRS), NAVSUP P-7, for the recipe you are using. 3. Check the temperature of the fat with a hand thermometer frequently during the cooking process. Compare this hand reading with the thermostat reading to   determine   if   the   thermostat   is   accurate.   The temperature  should  never,  under  any  circumstances,  go above  400°F.  A  safety  requirement  on  all  Navy  fryers includes  a  second  or  over-temperature  thermostat.  This is a nonadjustable, manual, resetting type installed to limit the maximum temperature to 460°F. In case of failure  of  the  adjustable  automatic  thermostat,  the over-temperature  thermostat  disconnects  the  electric power to the heater elements. 4. Have foods as free from moisture as possible before  frying.  Excess  moisture  causes  the  fat  to  foam, sputter, and boil over. It also causes fat to break down and its useful life is shortened. 4-5 5. Do not fry bacon in the deep-fat fryer, as the fat from the bacon causes the fat level to rise above the safe level. It also contains salt that will shorten the life of the fat. 6. Follow instructions furnished with the fryer. Do not exceed the capacity of the fryer indicated on the instruction plate. 7.  Never  let  the  fat  level  fall  below  the  point marked in the fat container, and never leave the deep-fat fryer unattended while in use. 8. In the event a fire should occur in the deep-fat fryer, do not attempt to smother the fire with a cover of any sort. Call the emergency number for reporting a fire at your command and shut off the electrical source, which is the main power switch outside the space, to the fryer. If the fryer is provided with an automatic fire extinguishing  unit  and  does  not  set  off  automatically, pull the manual release. If that does not function, use PKP  portable  extinguishers. NOTE: Cleaning Under any circumstances, do not use water to extinguish the fire. The deep-fat fryer should be cleaned after each use. Before cleaning the deep-fat fryer, you must turn off the heating element and allow the fat to cool to about 150°F. Drain the fat out of the fryer. Then remove the basket support screen, scrape off the oxidized fat from the sides of the kettle with a spatula or scraper, and flush down the sediment with a small amount of fat. If the kettle has become very dirty, fill it to the level with hot water containing dishwashing machine detergent. Turn on the heating element and allow the water to come to a boil. Boil the water for at least 5 to 10 minutes. Turn off the heating element, drain, rinse with warm vinegar water, then rinse thoroughly with clear water, and dry the fryer well. Clean the outside of the fry kettle with a grease solvent. Do not leave heating element turned on when the  deep-fat  fryer  is  empty. ELECTRIC  OVEN Electric  ovens  have  two  to  six  compartments  with two heating units in each compartment, one located below  the  bottom  deck  of  the  compartment.  Each heating  unit  is  controlled  by  a  separate  three-heat  switch, and  the  temperature  of  each  section  is  regulated  by  a thermostat.