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Fat and Oil:
Frying oil must be able to stand high temperatures. Only special frying oil should
be used. The oil should be put in the non-heating oil tank. Never use the deep fryer
without or only little oil! Hardened fat should be melted slowly at
.
Important: Never mix fat and oil together. Excessive foam can occur.
The oil level can be seen at the inside of the oil tank. There must be no more oil than
the max level and not less oil than the Min. level. (please check the marking at the
inside of the oil tank).
Never immerse any water in hot oil or fat!
Warm hardened fat inside the fryer:
Put the thermostat knob to and melt the hot fat slowly. Keep the lid closed to
avoid any splashes.
Important: If a high temperature was chosen to melt hardened fat or the appliance
was used with not sufficient fat, the overheat protection can be released. When this
happens, the appliance cannot be used anymore and must be returned for service.
No warranty due to misuse!
Frying:
∙ Put the oil in the appliance
∙ Plug in the appliance, the red light is on.
∙ Put the thermostat to “min” position.
∙ Adjust the thermostat to the intended temperature.
∙ After the intended temperature is achieved (ca 5-7min) the green light is on.
∙ Insert the frying basket carefully and lower it slowly into the hot oil. Do not overfill
the frying basket.
∙ Close the lid to avoid splashes.
Danger of splashes!
To avoid splashes or foaming of the fat only use food which is not too wet (dry the
food with cloth, remove ice from the food etc.). Insert the food slowly into the fryer.
If the fat is foaming excessively, lift the basket several times. Never carry the fryer
when there is hot oil inside. Danger of burns! Always cool down the fryer before
moving it. Parts of the appliance, e.g. the upper edge of the oil tank or the steam
escaping from the fryer can be very hot. Take care that nobody can rip at the power
cord and pull the appliance from the table (especially children). To avoid this attach
the power cord, e.g. to the leg of the table.
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