8
EN
Calibration function
This function allows the user to calibrate and ad-
just the “display temperature” align with the “ac-
tual temperature”. A calibrated thermometer with
probe is required (not included) for measurement.
• During operation, press and hold both the IN-
CREASE and DECREASE buttons for 5 ~ 6 sec-
onds to enter “calibration mode”.
• Then, the “display temperature” shown on the
display will blink constantly.
• Next, put the thermometer (not included) inside
the oil tank for comparison. Be careful as the oil
is hot.
• When under steady situation, press INCREASE or
DECREASE button to align the “display temper-
ature” with the reading in the thermometer (not
included).
• After that, press TEMPERATURE icon to confirm
it after finishing calibration.
RESET the Hi-limiter (thermal cut-out)
Please note that the RESET button is located at
the bottom of the detachable back support with a
protective cap (See line drawing to avoid overheat.)
• Unplug the deep fryer from the electrical outlet
first.
• Allow the deep fryer to completely cool down.
• Remove the detachable back support from the
support.
• Unscrew the black protective cap of the RESET
button.
• Press the RESET button of the Hi-limiter (ther-
mal cut-out). You should hear a click sound.
• Screw back the protective cap on the RESET but-
ton.
• Reinstall the detachable back support on the
support.
Deep frying tips
• Only use liquid frying oil (preferably) or fat.
• The recommended temperature for frying chips
and snacks is 175°C max.
• Heat the oil slowly. Preferably in 3 steps for ex-
ample first at 100°C, then from 100-140°C and
later from 140°C to 175°C with 15 minute breaks
between steps.
• Remove ice and crumbs from frozen foods.
• Do not deep-fry too much at one time. This can
cause the oil or fat to cool down too much. Cooled
down oil/fat does not properly sear the surface of
the food, so that more fat will be absorbed. The
ideal proportion of frozen products to frying oil/
fat is 1:10 maximum.
• When used intensively, crumbs and other debris
should be filtered out of the oil/fat.
• Replace oil or fat in time. Use test strips or test
equipment regularly to track when oil/fat should
be replaced.
• If oil or fat starts to foam, smoke or gets too vis-
cous you should replace it. Also replace the oil/fat
when it has a strong smell or taste.
After use
• Turn off the appliance by pressing the ON/OFF
icon and removing the plug from the socket.
• Remove the basket from the oil container. This
avoids the basket becoming stuck in the solidi-
fied fat.
• Put the lid on the deep fryer, so that the fat does
not age.
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