6
• If lumps of fat are used, cut the lumps into pieces and
melt them in another container, then pour the lique-
fied fat into the deep fryer bowl.
Never melt the fat
in the basket or on the deep fryer heating element
(see Fig. 5).
• Close the cover “K”.
• If the oil contains food residues on the bottom, these
should be removed before heating the oil, to ensure
that the oil lasts longer.
PREHEATING
• Move the switch “R” to position 1 (see Fig. 6). The
light on the switch will turn on.
• Place the food to be fried in the basket “M”, without
overfilling (max 1.3 kg - 3lb of fresh potatoes). Check
that the handle of the basket is correctly positioned
(pos. 2 in Fig. 2).
• Move the thermostat knob “A” (see Fig. 7) to the
required temperature (see cooking table).
• When the set temperature is reached, the light “B” will
turn off.
STARTING FRYING
• As soon as the light goes off, place the basket “M”
into the oil, lowering it very slowly to prevent the hot
oil from spraying or overflowing.
• A significant amount of steam will be released: this is
completely normal.
• It is normal during frying for steam to be released
from the cover and condensate to drip form the edge
of the cover.
• To avoid the risk of burns, never place your hands
above the filter on the cover or above the deep fryer
when frying. Before opening the cover completely,
open it slowly to release the steam from the side.
SETTING THE TIMER (IF FEATURED)
Press the button “G”; the display will show “
OO
”. Keep the
button “G” pressed until the required time is shown on the
display. The set time can range from 01 to 99 minutes.
Once the required time has been set, release the button
“G”. The display will start counting down:
• from 99 to 01 minutes, the display will count down
minute by minute;
• from 01 minutes on, the countdown will be in
seconds.
An audible signal will indicate the end of the set time; to
switch off the audible signal, simply press the timer but-
ton “G”.
To change the setting of the timer, reset it by holding the
button “G” for a number of seconds.
The timer signals the end of the set time, but does not
stop the appliance.
To replace the battery, access the inside of the casing
(H), proceeding as follows:
• Remove all the deep fryer components;
• Unscrew the two screws that support the timer;
• Lever open the hatch using a screwdriver and remo-
ve the timer, being careful not to let go of the button;
• Open the hatch on the rear of the timer and replace
the battery with another of the same type; to re-insert
the timer, perform the same operations in reverse.
When either replacing or disposing of the appliance, the
battery must be removed and disposed according to the
laws in force, in that it may damage the environment.
END OF FRYING TIME
• When the set cooking time has elapsed, lift the basket
“M” and check that the food has been cooked to the
required colour.
• If the food is completely cooked, turn the appliance
off by moving the thermostat knob “A” to the “MIN”
position, until it clicks.
• Turn off the switch “R”. The light on the switch will go off.
• Allow the excess oil to drain by hooking the basket
“M” onto the support “E” on the bowl; never leave the
basket too long in this position, as the steam may
make the fried food less crispy.
• N.B. When cooking in two phases or if more food
needs to be cooked, at the end of the first phase hook
the basket ”M” onto the basket support “E” and wait
for the light to go off again. Then slowly lower the
basket “M” in the oil a second time.
COOKING HINTS
HOW LONG THE OIL OR FAT LASTS
The level of oil or fat must never fall below the minimum.
Every now and then it must be completely changed. The
life of the oil or fat depends on what foods are being
fried. Food coated in breadcrumbs, for example, dirties
the oil more than simple frying. As for any deep fryer,
the oil deteriorates after being heated a number of
times! Therefore, even if used correctly, it should be
completely changed after 8-10 times.
CORRECT FRYING
Fresh potatoes must be washed in cold water and tho-
roughly dried, to prevent them from sticking together
and ensure they are crisp after frying.
The recommended temperature should be followed for all
recipes. If the temperature is too low, the oil will be absor-
bed. If the temperature is too high, a crust will form imme-
diately and the inside of the food will not be cooked.
The food being fried must only be immersed in the oil
when the oil has reached the correct temperature, that
is when the light “B” has turned off.
Never overfill the basket, as this may cause a sudden
drop in the temperature of the oil and thus greasier and
less uniform frying.
Check that the food is sliced into thin, even pieces. If the
slices are too thick, the food will not be well cooked insi-
de, despite its appearance, while even slices will be per-
094IDL D406 30-10-2001 15:19 Pagina 6
