18
• If you use solid fat, chop it into pieces and then melt it
in a separate pan before pouring it into the bowl (never
melt solid fat in the basket or in the bowl).
• Never exceed 302°F/150°C to melt the fat that has so-
lidified in the bowl. For the cooking temperature follow
the instructions (see cooking charts p.20).
• NEVER use animal fat such as lard or dripping as this
could cause overflowing, smoke or a fire hazard.
Pre-heating
• After filling the bowl with the fat, close the lid and plug
in your fryer without the basket.
• The indicator will light up - fig 9.
• Adjust the thermostat - fig 8 depending on the food to
be fried (see cooking charts p. 20).
• When the temperature indicator switches off, press
the lid unlock button to open the lid and allow the
steam to escape.
Loading the basket
• Dry the food to remove any excess water or ice.
• Fill the basket before placing it in the fryer.
• Do not overfill the basket.
• Reduce quantities for frozen food.
• Tip: Cut food to the same sized pieces so that it cooks
evenly. Avoid pieces that are too thick.
Cooking
Lowering the basket
• After the temperature indicator light goes out, very
gently lower the basket into the oil - fig 11. Lowering it
too quickly could cause the fryer to overflow - Wait for
one minute with the lid open - fig 12 then close the lid
- fig 12a.
Place the fryer:
- on a secure surface
- out of the reach of
children
- away from any
sources of water,
splashes or heat.
Never plug the fryer in
when it is empty
(without any oil or fat)
- fig 10.
Never exceed the
maximum safety limit
– fresh products 800 g,
frozen 750 g. To avoid
overflowing and extend
the life of the oil, dry
the food carefully
before cooking it.
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