Lund 67590, Инструкция по эксплуатации, Страница: 15 / 84

15
GB
O R I G I N A L I N S T R U C T I O N S
The temperature control buttons allow temperature control in the range 80 - 200 O C at 5 O C intervals.
The time control buttons allow you to set the operating time in the range from 1 minute to 9 minutes at 1 minute intervals in all
modes except for drying where you can select from 2 to 24 hours at 0.5 hour intervals.
The „+” button increases the time and temperature setting and the „-” button decreases the time and temperature setting. The time
and temperature is displayed on the display together with the unit corresponding to the given value.
The appliance has 10 factory-default settings. If you touch one of the setting buttons, the time and temperature will be set auto-
matically according to the table below.
The appliance will start automatically 5 seconds after touching the selected mode button or immediately if the switch is touched
after touching the mode button.
The time and temperature settings can be changed by using the buttons, but the modes cannot be reprogrammed permanently.
Program button Temperature Time
Chips 200 o C 15 min.
Steak 175 o C 25 min.
Fish 165
o
C 15 min.
Shrimp 160 o C 12 min.
Pizza 180 o C 15 min.
Chicken 185
o
C 40 min.
Oven 160 o C 30 min.
Spit 190 o C 30 min.
Drying 30
o
C 2 h
Reheat 115 o C 12 min.
Advice on using the no-fat fryer
The use of a non-fat fryer for preparing food provides an advantage over the process of preparing food in a traditional oven or
deep-frying.
Decreases the cholesterol level. Due to the use of forced air circulation, the fat content of food is reduced and the cholesterol
level is reduced.
Saves time and money. Thanks to the high e ffi ciency of the forced air circulation method for food preparation, it is possible to
reduce time and energy consumption.
Preserves the fl avour. Too long time and too high temperature of cooking make the food taste worse. Thanks to easy time and
temperature control, this is no longer the problem.
Adding a small amount of fat to the dishes to be prepared will make them crispy after preparation.
Mixing the ingredients in mid-time will make them evenly heated.
Product maintenance
CAUTION! All maintenance works must be carried out with the product switched o ff . To do this, unplug the power cord plug from
the socket.
CAUTION! Never immerse the product in water or any other liquid. The product cannot be cleaned under running water, high-pres-
sure water jet or in a dishwasher. The accessories, after disassembly from the product and cooling down, can be washed under
running water, by immersion and in mechanical dishwashers.
CAUTION! Allow all parts of the product to cool down completely before cleaning. Do not accelerate the cooling process by
immersing hot parts in water.
The product is used to prepare food placed directly in the accessories, therefore care must be taken to maintain proper hygiene
so that the preparation of food is safe.
Use a mild dishwashing agent for cleaning. Remove solution residues with a cloth soaked in water (lid) or rinse with a stream of
running water (other components). Wipe the product dry or leave to dry after cleaning it.
The product should be cleaned before the fi rst use and after each use, after waiting for it to cool down completely. Clean any food
residue remaining on the product to prevent it from burning when used again, and to prevent the product’s performance from
being impaired.
Do not use solvents, corrosive agents, alcohol, petrol or abrasives for cleaning.
Clean the lid’s ventilation openings with a vacuum cleaner.
Product storage and transport
During storage, keep the product indoors in closed rooms, and make sure it is not exposed to dust, dirt, or moisture. It is recom-
mended to store the product in its original packaging.
Store the product in operating position. Do not stack products in layers. Do not place anything on the product during storage.
Transport the product in its original packaging. Protect against excessive shocks during transportation. Do not place anything on
the product during transport.