FILTERING THE OIL OR FAT
We recommend that you carry out this procedure each time
you have finished frying especially when the food has been
breaded or floured. The food particles tend to burn if they
remain in the liquid thus causing much quicker deterioration
of the oil or fat.
Check that the oil is cool enough, waiting about 2 hours.
Bring the deep fryer towards the edge of the work surface
(fig. 6). To avoid the appliance falling when filtering the
oil, keep the lid in the appliance in the open position and
be careful that feet “M” are always inside the area of the
work surface (fig. 6).
1. Pull frame “R” outwards (as in fig.7)
2. Place oil container “Q” without the lid ”J” in the special
compartment (fig.8).
3. Remove the basket.
4. Open door “Z” (as in fig.9).
5. Insert oil filter ”P” onto the container (fig.9)
Never empty the deep fryer by tilting it or turning it
upside down (fig. 10).
6. Extract drainage pipe “S”, remove plug “L” while at the
same time squeezing the pipe between two fingers to
avoid the liquid coming out until it has been positioned
above the filter (see fig. 11).
7. Flow the oil into the filter tray (Q). Pinch the pipe (S)
between two fingers to regulate the flow and avoid the oil
leaking out of the openings (X) (see fig. 12). These open-
ings are provided to prevent the oil overflowing from the
filter tray if it drains too fast or the filter is clogged. In this
case, filtering will not be optimum. If the oil is particular-
ly “dirty”, be careful to ensure that it does not overflow
from the filter.
8. Reposition the pipe in its compartment after replacing the
plug and close the door.
9. Lift out the container and replace lid (J) in order to ensure
better preservation of the oil for future use.
10. Reposition the frame “R” as at the beginning.
☛ In the event of solid fat or lard being used, be careful
not to let it cool down too much or it will solidify.
6
7
8
11
9
10
12
