WARNING
Never empty the deep fryer by tilting it or turning it upside down.
MAINTENANCE OF THE ANTI-ODOUR FILTER
Removable filter: over time, the
CLEANING
Before cleaning, always remove the plug from the elec- trical socket.
Never immerse the deep fryer in water or hold it under the tap. By getting inside the water would cause short circuiting. Check that the oil is sufficiently cold (wait about 2 hours), then empty out the oil or fat as previously described in the paragraph headed “filtering the oil or fat”.
Remove the lid as shown in fig. 13.
The lid is removable, to take it off, proceed as follows: push the lid back (see arrow "1" fig. 13) and at the same time, lift it up (see arrow "2" fig. 13).
Do not immerse the lid in water without having first removed the filter.
To clean the boiler pan, proceed as follows:
•Wash the tank with hot water and washing up liquid, then rinse and dry everything carefully. In the models fitted with oil drainage pipe, always use it to empty out the water (fig. 14); then remove any remaining water which has collected in the oil drai- nage pipe.
•In order to clean the inside of the drainage pipe, use the pipe brush supplied (fig. 15).
•We advise regular cleaning of the basket, with care being taken to eliminate any deposits which might have accumulated in the basket’s wheel guide ring.
•Dry the outside of the deep fryer with a soft, damp cloth in order to get rid of splashes and any little dribbles of oil or condensation.
Model with non-stick boiler pan
To clean the boiler pan use a soft cloth with a neutral detergent never using objects or abrasive detergents.
COOKING HINTS
HOW LONG THE OIL OR FAT LASTS
The oil or fat must never go below the minimum level. From time to time it is necessary to renew it completely. The length of time the oil or fat lasts depends on what is fried. Breading, for example, dirties the oil more than simple frying. As for all types of deep fryer, the oil dete- riorates if it is reheated several times! Therefore, even if it is used and filtered correctly, we recommend repla- cing it completely fairly often. Since the deep fryer works with little oil, due to its rotating basket, there is the considerable advantage that you only have to get rid of about half the amount of oil that you would with the other deep fryers on the market.
HOW TO FRY CORRECTLY
•It is important to follow the recommended tempera- ture for every recipe. If the temperature is too low, the fried food absorbs oil. If the temperature is too high a crust quickly forms on the outside while the inside remains uncooked.
•The food which is to be fried must only be immer- sed when the oil has reached the right temperatu- re, i.e. when the signal lamp goes off.
•Do not overfill the basket. This would cause the tem- perature of the oil to drop suddenly, resulting in fried food which is too greasy and not uniformly fried.
•When frying small quantities of food, the tempera- ture of the oil must be set lower than the temperatu- re indicated to avoid the oil boiling too violently.
•Check that the food is thinly sliced and of even thickness, as food which is too thick cooks badly on the inside, despite looking nice, while food of an even thickness reaches the ideal cooking point all at the same time.
•Dry the food completely before immersing it in the oil or fat, as wet food becomes soggy after cooking (especially potatoes). It is advisable to bread or flour food which has a high water content (fish, meat, vegetables), being careful to remove the excess bread or flour before immersing it in the oil.
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