DEEP FRYER USAGE
1. Remove the basket with the handle from the bracket.
2. Pour between 2.5 liters of oil into the fryer. The level of oil must be between the MAX
and MIN level marked on the surface of the pot. (FIG.8)
Use only good quality vegetable oil or all purpose shortening for deep frying. Butter,
margarine, olive oil or animal fat is not recommended due to its lower smoking tem-
peratures.
2.
3.
4.
5.
Do not overload basket.
. Place food of uniform size into the basket so that cook evenly.
. Be sure to dry all food before frying.
6.
Place the basket back into the fryer. Remove the handle and close the lid. Turn the BASKET
knob down to have basket and food immersed in the oil.
. Do not add water or wet stuff to the cooking oil, even small amounts of water will cause oil to
spatter.
7.
After cooking, lift the basket out of the oil to drain. Push the LID-RELEASE BUTTON to
open the lid.
HINTS
1.
Use only metal kitchen utensils with insulated handles in hot oil.
2.
As is carefulness should be taken when frying, especially when children are near by.
2.
3.
4.
5.
Do no
t ov
erlo
ad b
asket
.
. Place
foo
d of
un
ifor
m s
ize
into
the
baske
t so
tha
t c
ook
even
ly.
. Be
sur
e to d
ry
all
food
bef
ore
fry
ing.
6.
Place
the
bas
ket
bac
k int
o the
frye
r. R
emov
e the h
and
le an
d cl
ose t
he
lid.
Turn
the
BA
SK
ET
knob
dow
n to ha
ve ba
ske
t an
d fo
od imm
ers
ed in t
he o
il.
. D
o no
t ad
d wat
er o
r w
et s
tuf
f to t
he
cook
ing
oil,
even
sm
all am
ounts
of w
ate
r w
ill cau
se o
il to
spatt
er.
7.
Afte
r co
oki
ng, li
ft th
e b
aske
t out o
f t
he o
il to
dra
in. P
ush
the
LID
-R
ELEA
SE BU
TTON t
o
ope
n the
lid.
HINT
S
1.
Use
on
ly m
eta
l kitche
n uten
sils w
ith i
nsul
ated
han
dle
s in
ho
t oil.
2.
As i
s ca
refu
lness
shou
ld b
e take
n whe
n fr
ying
, es
pec
ially w
hen ch
ildr
en ar
e nea
r b
y.
FIG. 8
FIG. 8
3. Smear the viewing window with a little oil.
4. Plug in the mains and set thermostat to the required temperature (see the reference
menu) The temperature light will go out when the set temperature is reached.
food of uniform size into the basket so it cook evenly. Be sure to dry all food before
frying.
6. Place the basket back into the fryer. Remove the handle and close the lid. Turn the
BASKET knob down to have basket and food immersed in the oil. Do not add water or
wet stuff to the cooking oil, even small amounts of water will cause oil to spatter.
7. After cooking, lift the basket out of the oil to drain. Push the LID-RELEASE BUTTON
to open the lid.
HINTS
1. Use only metal kitchen utensils with insulated handles in hot oil.
2. Ext ra care should be taken when frying, especially when children are near by.
3. Taking into account the food type select the temperature for frying. As a general
guide, food that has been pre-cooked in some way needs a higher temperature and less
cooking time than raw food.
USO DE LA FREIDORA
1. Retire la canastilla utilizando el mango.
2. Vierta unos 2.5litros de aceite dentro de la freidora. El nivel del aceite debe quedar
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. No se
recomienda la utilización de mantequilla, margarina, aceite de oliva o manteca animal
debido a sus bajas temperaturas de calentamiento.
NIVELES DE ACEITE
3. Embadurne el visor de vidrio con un poco de aceite.
4. Enchufe el electrodoméstico y coloque el termostato según la temperatura requerida
(véase el menú de referencia). La luz de temperatura se apagará cuando se alcance la
temperatura deseada.
5. Coloque los alimentos (tan secos como sea posible) dentro de la canastilla primero.
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puedan cocerse de forma pareja.
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6. Vuelva a colocar la canastilla dentro de la freidora. Retire el mango y cierre la tapa.
Presione el botón de la canastilla para sumergir la canastilla con los alimentos dentro
del aceite.
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7. Después de la cocción, alce la canastilla fuera del aceite para que drene. Presione
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CONSEJOS PRÁCTICOS
1. Utilice utensilios de cocina de metal solamente con mangos aislados para manipular
el aceite caliente.
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3.Tomando en cuenta el tipo de alimento, seleccione la temperatura adecuada para la
fritura. Como regla general, los alimentos precocidos de alguna manera necesitan una
temperatura más alta y un tiempo de cocción menor que aquellos que se encuentren
crudos.
