10
Fault
Cause
Remedy
Bad smell
the odour-eater filter is saturated.
the oil has deteriorated.
the cooking liquid is unsuitable.
replace the filter.
replace the oil or fat.
use a good peanut oil.
the oil overflows
the oil has deteriorated and causes too much
foam.
you have immersed food which is not sufficiently
dry in the hot oil.
the basket has been immersed too quickly. the oil
level in the deep fryer is over the maximum limit.
replace the oil or fat.
dry the food well.
immerse it slowly.
reduce the amount of oil in the boiler
pan.
the oil does not heat up
the deep fryer has previously been used without
oil in the boiler pan, causing the thermal safety
device to break.
contact the service centre (the device
must be replaced).
Only half of the basket has fried
properly
the basket does not rotate during cooking.
clean the bottom of the boiler pan.
clean the basket wheel guide ring.
Food
Max. quantity gr
Temperature °C
Time (minutes)
chips
recommended quantity for excellent frying
MaX quantity (safety limit)
180 (*)
1000
190
190
4-6
16-18
pOtatO sticks
500
190
7-8
fish
cod fingers
shrimps
300
300
190
190
4-6
4-6
Meat
chicken steak (n. 3)
200
180
6-8
WARNING: Before immersing the basket, check that the lid is firmly
closed.
(*) This is the recommended dose to achieve excellent frying. It is
naturally possible to fry a larger amount of frozen chips, but you
should bear in mind that in this case they will end up being a little
greasier because of the sudden drop in the oil temperature at the
time of immersion.
OPERATING FAULTS
FRYING FROZEN FOOD
• Frozen foods have very low temperatures. As a result
they inevitably cause a considerable drop in the tem-
perature of the oil or fat. to achieve a good result, we
advise you not to exceed the quantities recommended
in the following table.
• Frozen foods are often covered in ice crystals which it
is necessary to remove before cooking by shaking the
basket. then immerse the basket very slowly into the
frying oil to avoid the oil reboiling.
the cooking times are approximate and must be varied ac-
cording to the initial temperature of the food which is to be
fried and according to the temperature recommended by
the frozen food producer.
en
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