DeLonghi 5712510331, Instructions For Use Manual

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8 9
en
Never empty the deep fryer by tipping it or turning it upsi-
de down (fig. 14).
• You are recommended to clean the basket regularly, ta -
king care to remove any residues which may have built up
on the wheel guide ring.
• After removing the removable pan “P”, dry the inside of
the pan housing and the outside of the deep fryer with a
soft damp cloth to eliminate any splashes or drips of oil or
condensation.
• Clean and dry the seal to avoid it sticking to the pan while
the appliance is not in use. If it does become stuck, to open
the lid, just raise it with the hand while at the same time
holding down the open button.
COOKING HINTS
HOW LONG THE OIL OR FAT LASTS
The oil or fat must never go below the minimum level. From
time to time it is necessary to renew it completely.
The length of time the oil or fat lasts depends on what is fried.
Breading, for example, dirties the oil more than simple frying.
as for all types of deep fryer, the oil deteriorates if it is reheated
several times! Therefore, even if it is used and filtered correctly,
we recommend replacing it completely fairly often.
since the deep fryer works with little oil, due to its rotating ba-
sket, there is the considerable advantage that you only have to
get rid of about half the amount of oil that you would with the
other deep fryers on the market.
HOW TO FRY CORRECTLY
• It is important to follow the recommended temperature
for every recipe. If the temperature is too low, the fried
food absorbs oil. If the temperature is too high a crust
quickly forms on the outside while the inside remains un-
cooked.
• The food which is to be fried must only be immersed when
the oil has reached the right temperature, i.e. when the
signal lamp goes off.
• Do not overfill the basket. This would cause the tempe -
rature of the oil to drop suddenly, resulting in fried food
which is too greasy and not uniformly fried.
• When frying small quantities of food, the temperature of
the oil must be set lower than the temperature indicated
to avoid the oil boiling too violently.
• Check that the food is thinly sliced and of even thickness,
as food which is too thick cooks badly on the inside, despi-
te looking nice, while food of an even thickness reaches
the ideal cooking point all at the same time.
• Dry the food completely before immersing it in the oil or
fat, as wet food becomes soggy after cooking (especially
potatoes). It is advisable to bread or flour food which has a
high water content (fish, meat, vegetables), being careful
to remove the excess bread or flour before immersing it in
the oil.