•If you use solid fat, chop it into pieces and then melt it in a separate pan before pouring it into the bowl (never melt solid fat in the basket or in the bowl).
•Never exceed 150°C to melt the fat that has solidified in the bowl. For the cooking temperature follow the ins- tructions (see cooking charts p.10).
•NEVER use animal fat such as lard or dripping as this could cause overflowing, smoke or a fire hazard.
Pre-heating
•After filling the bowl with the fat, close the lid and plug in your fryer without the basket
•Adjust the thermostat - fig 8 depending on the food to be fried (see cooking charts p. 11).
•Press the On/Off switch. The indicator will light up - fig 9.
•When the temperature indicator switches off, press the lid unlock button to open the lid and allow the steam to escape.
Place the fryer:
-on a secure surface
-out of the reach of children
-away from any sources of water splashes or heat.
Never plug the fryer in when it is empty (without any oil or fat) - fig 10.
Never exceed the maximum safety limit
–fresh products 1200 g, frozen 900 g. To avoid overflowing and extend the life of the oil, dry the food carefully before cooking it.
Loading the basket
•Dry the food to remove any excess water or ice.
•Fill the basket before placing it in the fryer.
•Do not overfill the basket.
•Reduce quantities for frozen food.
•Tip: Cut food to the same sized pieces so that it cooks evenly. Avoid pieces that are too thick.
Cooking
Lowering the basket
•After the temperature indicator light goes out, very gently lower the basket into the oil - fig 11. Lowering it too quickly could cause the fryer to overflow - Wait for one minute with the lid open - fig 12 then close the lid
- fig 12a.
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