DeLonghi D28313 manual Models with Electronic Minute Timer, Replacing the minute timer battery fig

lid before lowering the basket in order to avoid hot oil from splashing out.

3.Plug into the mains socket and set thermostat knob “N” to the required temperature (fig.4). When the temperature set has been reached, signal lamp “M” will go off.

4.As soon as the signal lamp goes off, immerse the basket in the oil, lowering the handle slowly after

sliding the handle’s “B” slider back.

•It is completely normal for a considerable amount of very hot steam to pour out of filter cover “E” imme- diately after this.

•At the start of cooking, immediately after the food has been immersed in the oil, the internal wall of viewing window “D” will steam up, before pro- gressively clearing.

•It is normal for drops of condensation to form around the basket handle while the appliance is working.

MODELS WITH ELECTRONIC MINUTE TIMER

1Set the cooking time by pressing the "R" button. The display "Q" will show the minutes set.

2The numbers will straight away begin to flash. This shows that the cooking time has begun. The last minute is displayed in seconds.

3If an error is made, the new cooking time can be set by holding the button down for more than 2 sec- onds. The display will reset and the process can then be repeated from point 1.

4The minute timer will indicate the end of the cook-

ing time with two series of beeps about 20 seconds apart. To turn the acoustic signal off, press the minute timer button "R".

IMPORTANT: the minute timer does not turn the appli- ance off.

Replacing the minute timer battery (fig. 16)

•Remove the minute timer from its housing by prising it from the lower side (see fig. 16A).

•Turn the battery cover on the back of the battery anticlockwise (fig. 16B) until it comes free.

•Replace the battery with another of the same type (L1131).

When replacing or disposing of the appliance, the bat- tery must be removed and disposed of according to cur- rent legislation as it represents a hazard to the environ- ment.

AFTER FRYING

When the cooking time runs out raise the basket and check if the food has reached the required golden colour. In the models fitted with a viewing window this check can be carried out by looking through the win- dow without opening the lid. If cooking is complete, turn off the appliance by unpluging from the outlet.

Drain excess oil by leaving the basket inside the deep fryer for a while in the high position.

FILTERING THE OIL OR FAT

We recommend that you carry out this procedure each time you have finished frying as, especially when the food has been breaded or floured, the food particles tend to burn if they remain in the liquid thus causing much quicker deterioration in the oil or fat.

Check that the oil is cool enough (waiting about 2 hours).

Models with drainage pipe

Bring the front part of the deep fryer to the edge of the work surface, taking care that the feet (K) never protrude over the edge (fig. 5).

1.Open the lid of the deep fryer and remove the basket (fig. 3).

2.Open inspection door “O” as shown in fig. 6.

3.Remove drainage pipe “L”.

4.Remove plug “J” while at the same time squeezing the pipe with two fingers to prevent the oil or fat from leaking out before the pipe has been directed into a container (fig. 7).

5.Allow the oil or fat to drip into a container (fig. 8).

6.Remove any deposits from the tank using a sponge or absorbent paper.

7.At the end of the procedure fit the plug back onto the drainage pipe and reposition it in its compart- ment.

8.Put the basket back in the high position and place one of the filters (optional) at the bottom of the basket (fig. 9). You can obtain the filters from your retailer or one of our service centres.

9.Next pour the oil or fat very slowly into the deep fryer so that it does not spill out of the filter (fig. 10).

10.The oil which has been filtered in this way can be pre- served inside the deep fryer. However, if a long time

elapses before it is next used, it is advisable to preser- ve the oil in a closed container in order to stop it dete- riorating. It is good practice to keep oil used for frying fish separate from that used for frying other food.

If fat is used, be careful not to let it cool down too much or it will solidify.

8