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Operating instructions
1. Make sure that the temperature control knob is in turned down to zero.
2. Remove the lid.
3. Fill the oil basin with appropriate oil, max 3.5 litres. Adjust the level according to
what you plan to fry.
4. Smear a little oil onto the viewing window to prevent it from fogging up during frying.
5. Refit the lid.
6. Connect the plug to a wall socket. The red power indicator light should be on.
7. Turn the temperature control knob to the desired temperature. The green indicator
light is lit during warm-up and turns off once the set temperature has been
reached. It takes about 15–20 minutes for the oil to reach operating temperature.
8. Remove the lid.
9. Lower the frying basket containing dry food into the oil basin.
10. Refit the lid.
11. Once the food has been fried, turn the temperature down to zero and unplug
the fryer.
12. Carefully remove the lid. Watch out for hot steam created during frying. There is
a risk of scalding.
13. Lift up the frying basket by the handle and hook it over the side of the housing.
Let the oil drain into the oil basin.
14. Do not move the fryer until the oil has cooled completely.
15. Change the oil after 8–10 uses or when necessary.
Frying tips
•
Start by frying at the lowest frying temperature.
•
When you fry batches of similar food the oil may cool slightly. Between batches
you should wait 3–5 minutes until the fryer regains frying temperature. The green
indicator light turns off once the fryer is ready to use.
•
Food which has been precooked requires higher temperatures but a shorter frying
time compared to food that is raw.
•
Never fill the frying basket to more than half-full.
•
Never mix different types of oils.
•
Use vegetable, corn or olive oil for frying. We do not recommend using oil with
short shelf life such as sunflower oil.
