Groupe SEB USA - T-FAL Visioclean manual Cooking, Maintenance

Cooking

Watch while cooking

During cooking, it is normal for the temperature light to go on and off.

It is normal for viewing condensation to obscure the window at the start of cooking.

Taking food out

Lift the handle horizontally to raise the basket until you hear a “click” as it locks

-Fig. 2 Open the lid.

Take out the basket making sure that the rod is completely out of the bowl - Fig. 12

Serve.

Do not touch:

-the viewing window, the glass may be hot.

-the steam vented at the back of the fryer, will be hot.

The buzzer can be cancelled by pressing on the timer touchpad.

For a second frying

Correct the level of oil if necessary, with the same type of oil.

Wait until the temperature light goes out before lowering the second batch of food.

To reduce the circulation of smells: don't leave the lid open for too long.

Stopping the appliance

Once frying is completed, place the thermostat/control button on to position O - Fig. 13

For crispier chips, open the lid immediately after draining.

Season food with salt and pepper once out of the fryer to avoid getting into the oil/fat.

Unplug the appliance.

Let the fryer cool down (1 to 2 hours). Roll the cord behind the fryer.

To move the fryer, use the carrying handles - Fig. 14

Never move the fryer with hot oil or fat inside.

Maintenance

Storing the oil

Turn off the fryer and wait until the oil has completely cooled.

Use a skimming ladle to pick out the little pieces of food remaining in the fat - Fig. 15 Leave the fat in the fryer or keep it in a separate container in a cool place (recom- mended if you do not use the fryer often).

Do not use metal tools.

Filtering the oil

Use a filter paper (available from approved Service Centres).

Wait until the oil is lukewarm. Carefully empty the oil into a saucepan. Clean the inside of the bowl and dry. Place a filter paper at the bottom of the basket.

Place the basket and filter paper in the fryer (handle in raised position). Carefully pour the oil back into the bowl - Fig. 16

Throw away the filter paper and clean the basket or use a filter pot with a maximum capacity of 2.4 L (available from approved Service Centres) - Fig. 17

The oil must be filtered regularly. Crumbs falling away from foods tend to burn and cause the fat to deteriorate more quickly which in time will increase the risks of it catching fire.

For the filter to work properly, change it after every 80 times you cook.

Changing the oil

Do not pour used oil into the sink. Let it cool down and put it out with your household rubbish. If you add oil, make sure you use the same type.

Change the oil every 8 to 12 uses maximum. A "clean" oil keeps the flavour quality and lightness of foods and cuts down on smells.

Changing the carbon filter

Open the fryer's lid.

Take out the filter using the holding tabs - Fig. 18