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EN
FRY 1180
• Accurately dry food before cooking or they won’t become crunchy.
Food with a high water content (fish, meat, vegetables) should be previously passed
in flour or in breadcrumbs.
Food rich of starch, like potatoes, should be washed with cold water and well dried
before immersing them for cooking.
• Do not overload the bucket, as the bigger is the immersed food temperature as fast-
er the oil temperature drop will be and food (especially if they’re frozen) will be oiled
and not crunchy.
• Place just cooked food on absorbent papers to dry excessive oil.
• Do not let the bucket in dripping position for too much time; steam could soften
food ruining its taste.
• Oil and grease can be used for more than one frying; use times, set temperatures
and kinds of food change their duration.
To change oil (or grease) as soon as its colouring becomes dark is advised.
• Avoid mixing different quality oils or adding a new condiment to the one you’re
already using because they’ll both ruin themselves.
• To empty the container after every use is advised if you’re using solid grease. If that
is not possible, take the fryer together with the bucket back to dripping position
because after about 1 hour and a half grease solidifies.
When you have to reuse the appliance is appropriate, before starting it, to extract
pieced grease making sure to not damage the oil container (8).
Not performing this operation will create the risk of overheating under the
grease mass and the subsequent burning of grease itself.
• If you don’t use the fryer regularly, to remove or liquid grease is advised. Preserve
oil or liquid grease in well closed containers, preferably in a refrigerator or in a fresh
place.
• The fryer assures golden and not blacked out food without frying residues.
Do not fry food containing starch, especially potatoes or cereal based product,
at temperatures higher than 175°C to reduce acrylamide production to the mini-
mum.
• To obtain an optimal frying do not fill the bucket (9) more than half its capacity (1/4
and 1/2 is advised).
ADVICES
