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Lift up the frying basket slightly and hang in with the hook onto the edge of the frying pot. Fill the
frying basket with the food. If necessary remove the frying basket completely.
Warning:
The fryer and the lid are very hot. Very hot steam may be released and oil/grease my spray out.
Note:
Ensure that the food about to be fried is dry to avoid splashing or foaming of the oil. Dab damp
food with a dry paper towel and remove ice from frozen foods. The food should be completely
submerged in the oil/grease to achieve an even fry.
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Check on the frying of the food by slightly opening the lid.
Note:
As soon as the oil drops below the desired temperature, the thermostat will turn on and the
HEATING light turns on again. This allows for the temperature to stay constant. During the use of
the product, the control light is constantly turning on and off.
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If you are satisfied with the frying results, stop the frying. Set the temperature dial to OFF and unplug
the power cable from the power supply. Open the lid and lift up the frying basket. Hang it with the
hook onto the edge of the frying pot for approx. 1-2 minutes to drain the oil. Take out the frying
basket. Place the fried food onto a heat resistant plate.
Note: Place a kitchen paper under the fried food to pick-up any extra oil/grease.
OVERHEATING PROTECTION:
When the product overheats (for examples, if there isn’t enough oil in the frying pot), it will automatically
turn off. If this happens remove the power cable from the power supply and wait until the product has
cooled down sufficiently. After cooling down and before next use push the RESTART button by using a
pointed object.
FRYING TIPS
Frying Oil and Grease
• Only use high heat-resistant, frying-neutral frying oil (vegetable oil) or frying grease (vegetable
grease), which can be heated to about 220°C. Examples of suitable frying oils include: hardened
vegetable oils and fats, refined oils (rapeseed oil, soybean oil or sunflower oil), palm oil. Not suitable
for frying are cold-pressed and unrefined oils / fats, such as: virgin olive oil, butter, margarine, etc.
• Careful! Never mix different oils or types of fat and never use old oil/fat with new oil/fat.
• If using solid frying fat, cut it into pieces and melt it in a pan at low heat. Then, carefully fill the melted
grease into the frying pot. The frying pot must be dry when filling with oil/grease.
• You store solid frying fat at room temperature in the closed fryer. When you heat up that fat, poke
some holes into the fat beforehand with a fork so that it doesn’t spray when hot. Be careful not to
damage the frying pot when doing so. Close the lid and start to heat up the fat at a low temperature.
Warning – Risk of Fire!
Oil/grease can ignite if there is too high of a temperature. If the oil/grease ignites in the fryer, unplug
the main power cable from the wall immediately! Never pour water into hot or burning oil/grease.
Close the lid of the fryer if possible, do not put yourself into a position of danger. You may try to
deplete the fire with a large blanket or by using a fire extinguisher.
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