10
CLEANING THE FRYER
– Before cleaning the fryer switch
it off and wait for it to cool down.
– Clean the outside with a cloth
wetted with hot water and soap
or water and liquid detergent,
being careful not to dirty the tray
oil. To make cleaning operations
easier remove the oil tray.
– Stainless steel surfaces can be
cleaned with special products
available on the market.
– All the enamelled parts must be
cleaned with a sponge and
soapy water only or other non-
abrasive products.
– Do not use steel pads or prod-
ucts which are abrasive, corro-
sive or chlorine based.
– Do not leave acid or alkaline
substances (vinegar, salt, lemon
juice etc.) on the fryer surfaces.
– The oil tray and the basket can
be washed in the sink, but they
are better washed in the dish-
washer.
– Clean the heating element very
carefully using a dry cloth or a
cloth damped just with water. Be
very careful not to move the
temperature probe.
– Be very careful that no water
penetrates inside the appliance.
TABLE OF COOKING TIMES
The values given below are indicative, in fact
times and temperatures can also vary depend-
ing on the quality of the food.
Food to fry
Quantity
Temp.
Time
[grams]
[°C]
[min]
Fresh food
Fried potato slices
800
180
10
Fresh breadcrumbed food
Cauliflower pieces
400/450
160
8/10
Aubergine slices
250/350
170
8/10
Courgette slices
250/300
160
9/11
Meatballs (about 7)
400
160
6/8
Chops
220
160
7/9
Fresh floured food
Squid
500
160
10/12
Sardines
500
160
10/12
Cuttlefish
500
160
10/12
Scallops
400
160
7/9
Sole
200
160
5/7
Frozen food
Potato croquettes
400
180
9
Fried potato slices
600
180
8
Floured cauliflower pieces
600
180
8
Floured aubergines
300
180
7
Floured courgettes
300
180
12
Floured mushrooms
350
180
7
Fish fingers
300
180
7
Breadcrumbed chops
300
180
12
After you have used the appliance for a short
time, you will learn by experience the cooking
times for each food.
Do not use steam jet cleaners
because the humidity could
infiltrate into the appliance
making it dangerous.
