7
1.
Pour cooking oil into the oil reservoir making sure that it is between the “Min” and
“Max” fill lines in the oil container.
Do not under fill or overfill.
The oil levels must be
maintained between the minimum (1.8 liters) and the maximum levels (3.0 liters) marked
inside the oil container. (Fig. 4)
2.
You can use blended vegetable oil, corn oil,
or canola oil.
Do not use olive oil, margarine, lard or drippings
.
Never mix old and new oil together or different oils and fat.
Using Solid Fat:
Fig.4
WARNING:
Do not put solid shortening in the oil reservoir or the frying basket.
1.
If using solid vegetable shortening, melt it first in a separate container and then very
carefully pour the melted fat into the oil reservoir.
2.
Previously used solid vegetable shortening which has curdled and hardened in the oil
reservoir should be removed from the oil reservoir and melted in a separate pan before
reusing.
WARNING:
If you try to melt the solidified fat in the oil reservoir, there is a risk of hot
melted fat suddenly sputtering from below through the solid top layer of fat.
Use only the following procedure
when melting solid fat in your deep fryer:
1.
Make sure the fat is at room temperature. If the fat is cold, then there is a greater risk of
splashing.
2.
Using a fork, carefully make some holes in the fat.
3.
Make sure the lid is
always
securely closed while the fat is melting.
4.
Set the temperature control to 160
℃
.
