5085657 Oleoclean.qxp 14/01/09 16:04 Page 22

Eng

Frying process•Place the Oil Box control switch on the Fry position. (fig.17)

•After the bowl has been filled with oil, plug in the fryer without the frying basket. (fig.18)

!Do not plug in the fryer without oil.

•Set the On/Off switch to position I and the temperature indicator light will switch on. Turn the adjustable thermostat to the desired temperature (see cooking

tables p.21). (fig.19-20)•The fryer will now start to heat the oil. Wait for the oil to preheat.

!The temperature indicator light will go out off when the desired temperature is reached.

 

Fresh potato chips

Frozen potato chips

 

 

 

Maximum quantity

1.2 kg (in 2 fryings*)

900 g

 

 

 

Recommended quantity

600 g

450 g

 

 

 

*see cooking table page 21 for details of how to cook in 2 fryings.

•Place the basket on a work surface and fill the basket with food, without overfilling. Do not exceed the Max. food level marking on the basket. Reduce the quantities for frozen foods. (fig.21)

!No matter what the recipe, food must be dried thoroughly before frying. This will prevent the oil overflowing and extend the life of the oil.

•After the temperature indicator light has gone off, gently and lower the basket slowly into the frying oil. Plunging the basket too rapidly in the oil may cause it to overflow (fig.22-23). Start timing the food.

!During cooking, it is normal for the temperature light to go on and off.

!Do not touch the fryer when it is in use as it will be extremely hot and can cause severe burns. Steam coming from the filter is also extremely hot. (fig.24)

•Put the lid on the fryer.

Frying is complete when the cooking time has elapsed and when food is of the desired colour and texture.

•Remove the lid.

In order to avoid any oil splashes, never let condensation drops from the lid fall

into the oil. Instead drain the lid on a cloth or paper towel placed near the fryer. Allow excess oil from the food to drain by hooking the basket on the support on the inner bowl. (fig.25)

•Serve. (fig.26)

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