Lift the basket upwards to remove. Place the food on a heat resistant plate or tray lined with kitchen paper to absorb any excess oil.
If continuing to cook, allow the unit to reheat until the green ‘Ready’ light illuminates.
Allow the deep fryer to fully cool before emptying the oil or cleaning the unit.
WARNING: This product must be filled with oil to the correct marked level. The product will be severely damaged if heated without oil in the bowl.
Solid oil products, such as butter, margarine or animal fats of any kind should not be used in the deep fryer as they increase the chance of fire hazard.
Water and oil do not mix – never add any water or other liquid to hot oil. Even small amounts of water will cause the oil to splatter.
Avoid the use of extension cords. Serious hot oil burns may result from a deep fryer being pulled off a bench top. Do not allow the cord to hang off the edge of a bench top where it may be grabbed by children, or become entangled by the user.
Never leave the deep fryer unattended while in use.
Ensure cord is fully extended while in use.
CAUTION: The deep fryer will generate a lot of heat and steam during and after the cooking process. To prevent the risk of burns, do not touch or block the steam ventilation area on the lid.
Take care when opening the lid. This product generates heat and steam at high temperatures, which will escape immediately when the lid is opened.
Avoid touching hot surfaces.
Extreme caution must be used when moving a product containing hot oil, other hot liquids or hot foods of any type.
NOTE: Do not overfill the basket with food, too many items lower the oil temperature causing food to absorb oil and not cook properly.
TIP: Ensure the oil has reached the selected temperature before lowering foods into the oil. Food cooked in oil that has not reached the correct temperature will absorb more oil and become soggy.
TIP: Food should be of uniform size when placed in the basket to ensure even cooking. Wet foods should be patted dry to decrease the amount of water coming into contact with
the oil.
9
