● Disconnect the power source cable before any operation of cleaning of
maintenance and accessories assembly.
● Stand the appliance on a table or flat surface.
● Do not use or keep this product outside when it is raining.
● Certain parts of the appliance can get hot. Do not touch them, as you may burn
yourself.
● Never modify the appliance in anyway.
1. Make sure that the appliance is unplugged and switched off.
2. Take the lid off the deep fryer.
3. Remove the frying basket and fill the container with oil.
4. Put the lid back on.
If you use fat, divide it up into small pieces and place it on the floor of the deep frying
vessel.
Under no circumstances, you should place the fat in the deep frying basket!
5. Insert the plug into a 220-240V~ 50 Hz power socket. The red control lamp (3)
lights up. Set the thermostat (2) by turning it to the desired temperature.
6. Both control lamps are now on. Once the set temperature has been reached the
green control lamp goes off. The red control lamp remains on and indicates the
machine is working.
7. Take the lid off and put the frying basket with the food to be fried carefully into the
hot oil.
8. The green control lamp switches on and off several times during frying. This is
normal and it indicates that the temperature is controlled by the thermostat and is
being maintained. At the end of the frying time (the frying time is specified on the
package of the food or in the recipe) open carefully the lid (Warning! Hot steam may
be released!). Remove the frying basket.
9. Let the oil drip from the food being fried.
10. In order to switch off the machine, please turn the temperature regulator to OFF
and remove the plug from the socket.
Useful hints for use
1. Always remove the food remaining in the oil (e.g. pieces of French fries).
Change the oil after using it 8-10 times.
2. Deep frying fat must be capable of being heated to high temperatures. Use high
quality frying oil or frying grease. Do not use margarine, olive oil or butter: they are
not fit for frying, because they start to smoke already at low temperatures. In order to
reduce the acrylamide content of food containing starch (potatoes, cereals) the
temperature during deep-fat frying should not exceed 170° C (or possibly 175° C).
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