• If you use solid fat, chop it into pieces and then melt it
in a separate pan before pouring it into the bowl (never EN melt solid fat in the basket or in the bowl).
•Never exceed 150°C to melt the fat that has solidified in the bowl. For the cooking temperature follow the ins- tructions (see cooking charts p.10).
•NEVER use animal fat such as lard or dripping as this could cause overflow, smoke or a fire hazard.
Pre-heating
•After filling the bowl with the fat, close the lid and plug in your fryer without the basket
•Adjust the thermostat - fig 7 depending on the food to be fried (see cooking charts p. 10).
•Press the On/Off switch. The indicator will light up - fig 8.
•When the temperature indicator switches off, press the lid unlock button to open the lid and allow the steam to escape.
Place the fryer:
-on a secure surface
-out of the reach of children
-away from any sources of spatter or heat.
Never plug the fryer in when it is empty (without any oil or fat) - fig 9.
Never exceed the maximum safety limit – fresh products 1200 g, frozen 900 g. To avoid overflow and extend the life of the oil, wipe the food carefully before cooking it.
Loading the basket
•Dry the food to remove any excess water or ice.
•Fill the basket before placing it in the fryer.
•Do not overfill the basket.
•Reduce quantities for frozen food.
•Tip: Cut food to the same size so that it cooks evenly. Avoid pieces that are too thick.
Cooking
Lowering the basket
•After the temperature indicator light goes out place the basket in the bowl.
•Lower the bowl gently into the oil - fig 10. Lowering it too quickly could cause the fryer to overflow.
9