STARTING FRYING
•As soon as the green indicator light (F) comes on, lower the basket (M) into the oil very slowly to avoid the hot oil splashing or overflowing.
•Close the cover.
•Press the START/STOP button (D). The display (A) shows a countdown of the remaining cooking time. During this process, you can still modify temperature and cooking time using the
At the end of the countdown the deep fryer emits three beeps. Lights (E) and (F) go off. The temperature goes back to 320°F. If the ON/OFF button (D) is not pressed, the appliance does not begin the count- down and after 30 minutes the preset settings are restored.
•A significant amount of steam will be released. This is completely normal.
•It is normal for steam to be given off from the cover and condensation to drip from the edge of the cover.
•To avoid burns, never put your hands above the cover filter or deep fryer itself while in use. Before ope- ning the cover, lift it slightly to allow steam to escape from one side.
END OF FRYING
•At the end of the cooking time, the deep fryer emits three “beeps”. Lift the basket (S) and check that the food has been cooked to the required colour.
•Unplug from the outlet:
•Drain excess oil by hooking the basket (S) to the support (I) on the bowl.
•Note: If cooking requires two phases or more than one cooking cycle is to be performed, at the end of the first phase, hook the basket (S) to the support on the bowl (I) and wait for the light to go out. Then slowly lower the basket (S) into the oil again.
COOKING TIPS
HOW LONG THE OIL OR FAT LASTS
The level of oil or fat must never fall below the minimum level. Every now and then it must be completely chan- ged.
The life of the oil or fat depends on what foods are being fried. Food coated in breadcrumbs, for example, dirties the oil more than simple frying. As with any deep fryer, the oil deteriorates after being heated a num- ber of times! Even if used correctly, it should therefore be completely changed on a regular basis.
CORRECT FRYING
The recommended temperature should be followed for all recipes. If the temperature is too low, the oil will be absorbed. If the temperature is too high, a crust will form immediately and the inside of the food will not be cooked. The food being fried must only be immersed in the oil when the light (F) comes on to indicate that the oil has reached the correct temperature. Never overfill the basket as this may cause a sudden drop in the temperature of the oil and thus greasier and less uniform frying. Check that the food is cut into thin, even pie- ces. If the food is too thick, it will not be well cooked inside, despite its appearance. Even pieces on the other hand will all be perfectly cooked at the same time. Dry the food thoroughly before immersing it in the oil or fat to avoid the oil spitting. Wet food will also be less crisp after cooking (especially potatoes). Foods with a high water content (fish, meat, vegetables) should be breaded before frying, making sure to remove excess flour or breadcrumbs before immersing the food in the oil.
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