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- Fill the chamber with 100 ml of vinegar again to neutralize the alkalis from the cleaning
agents and bring to a boil.
- Empty the chamber and rinse with hot water several times.
- Carefully dry the chamber and additional elements and close the drain valve.
Warning!
The chamber must not be filled with oil until the chamber is thoroughly drained of
water and it is not checked that the drain valve has not retained water. Remember to
place an oil container under the drain valve. If the valve is not closed, oil will flow into
the tank.
Before starting the fryer, turn on the power supply, fill the chamber with oil (the
minimum oil level is the one at which the sensor tube is completely covered with oil).
Do
not start the fryer when the chamber is empty.
During the first start, when the device is cold, never turn the thermostat knob to the
maximum position. Choose the minimum value and slowly increase the setting until the
operating temperature is reached. During heating, mix the oil several times to avoid
uneven heating of the oil. This operation should always be carried out when the oil has
cooled to ambient temperature.
Warning!
Under no circumstances should the cover be closed when the oil is warming up. The
cover can only be closed after placing the products in the fryer chamber. Failure to
comply with this rule may result in severe burns, injury, as well as fire and material
damage.
Regularly check the filling level of the chamber.
- Never operate the device with an empty chamber, it may damage the device.
- If the oil level is too low, the machine may overheat and damage.
- Too high oil level may cause leakage and burns.
- Do not add oil to a hot chamber, as this may cause splashing.
After reaching the desired temperature (the thermostat indicator goes off), place the
basket in the working position with the handle removed. We throw into the basket
previously prepared products and close the lid tightly. Be careful to avoid hot fat
splashes when inserting the product. This could cause severe burns. Working
temperature and frying time depend on the type of product and the technology used.
