- Select the desired frying temperature using the thermostat control. The
indicator light will turn, indicating that the oil is being heated.
- Prepare the food to be fried and place it in the basket, making sure that it
does not rise above ¾ of its capacity. Allow the food to drain before placing it
in the basket.
- Frozen food must be allowed for thaw beforehand. The placing of frozen
food or food with high water content in the basket may cause the oil to
suddenly spit after a few seconds.
- Wait until the pilot light has gone out which will indicate that the appliance
has reached an adequate temperature.
- Slowly place the basket in the bowl to avoid overflowing and splashing.
Fry with the lid open or closed, as required.
- When the food has been fried sufficiently, lift the basket and position it in
the support in order to allow the excess oil to drain from the food.
- Empty the basket.
- Change the oil approximately every 15 or 20 frying operations, or every 5
– 6 months if not used frequently.
- In order to minimize the generation of acrilamida during the frying process,
avoid to reach dark brown colours on the fried food, remove any burnt lefto
-
vers from the oil container, food rich in scratch (such as potatoes or corns)
should not be fried at temperatures higher to 170ºC.
Once you have finished using the appliance:
- Select the minimum position (MIN) using the thermostat control.
- Unplug the appliance to the mains.
- Put the cable back in the cable housing.
-Place the basket in the bowl.
-The basket handle may be left affixed or it may be folded into the basket by
pressing the rods from the side and twisting it round.
- Close the lid.
Cord housing
- This appliance has a cable compartment situated on its posterior.
Carry handle/s:
This appliance has a handle on the side of the body, which facilitates comfor
-
table transport.
Practical recommendations:
- Fry a few pieces of bread to remove the smell of used oil.
- For food with a high water content, it is better and quicker to fry in two lots
with less food than in just one.
This will reduce the risk of splashes and spillage.
- This will reduce the risk of splashes and spillage. This system consists
of first frying the food until it is reasonably well done and then frying again
using very hot oil to brown the food.
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