Nicala Royal SGH-101, Руководство пользователя

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Safety Notes
Use a deep-fry thermometer when possible to avoid hea�ng the oil beyond
its smoke point. (Know the smoke point of the oil you use.)
Thaw food before frying, and do not fry food that is overly cold or that is
clumped with ice.
Always let the oil/fat cool to room temperature before moving the
cookware.
To avoid delayed-erup�ve boiling, let hot oil/fat stand at least 20 seconds
a�er
In the case of scalding:
1. Immerse the scalded area in cool water for at least 10 minutes.
2. Do not apply any creams, oils, or lo�ons.
3. Cover the scalded area with a clean, dry cloth.
If the cooktop is installed above an oven, do not use the cooktop while the
oven’s self-cleaning func�on is on.
Make sure you put cookware on the grate so that the overall cookware size
does not exceed the grate.
CAUTION
Heat the frying oil slowly, and monitor the oil as it heats. For high-he at
frying, do not leave the oil una�ended.