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CLEANING THE FRYER
– Before cleaning the fryer switch
it off and wait for it to cool down.
– Clean the outside with a cloth
wetted with hot water and soap
or water and liquid detergent,
being careful not to dirty the tray
oil. To make cleaning operations
easier remove the oil tray.
– Stainless steel surfaces can be
cleaned with special products
available on the market.
– All the enamelled parts must be
cleaned with a sponge and
soapy water only or other non-
abrasive products.
– Do not use steel pads or prod-
ucts which are abrasive, corro-
sive or chlorine based.
– Do not leave acid or alkaline
substances (vinegar, salt, lemon
juice etc.) on the fryer surfaces.
– The oil tray and the basket can
be washed in the sink, but they
are better washed in the dish-
washer.
– Clean the heating element very
carefully using a dry cloth or a
cloth damped just with water. Be
very careful not to move the
temperature probe.
– Be very careful that no water
penetrates inside the appliance.
TABLE OF COOKING TIMES
The values given below are indicative, in fact
times and temperatures can also vary depend-
ing on the quality of the food.
Food to fry Quantity Temp. Time
[grams] [°C] [min]
Fresh food
Fried potato slices 800 180 10
Fresh breadcrumbed food
Cauliflower pieces 400/450 160 8/10
Aubergine slices 250/350 170 8/10
Courgette slices 250/300 160 9/11
Meatballs (about 7) 400 160 6/8
Chops 220 160 7/9
Fresh floured food
Squid 500 160 10/12
Sardines 500 160 10/12
Cuttlefish 500 160 10/12
Scallops 400 160 7/9
Sole 200 160 5/7
Frozen food
Potato croquettes 400 180 9
Fried potato slices 600 180 8
Floured cauliflower pieces 600 180 8
Floured aubergines 300 180 7
Floured courgettes 300 180 12
Floured mushrooms 350 180 7
Fish fingers 300 180 7
Breadcrumbed chops 300 180 12
After you have used the appliance for a short
time, you will learn by experience the cooking
times for each food.
Do not use steam jet cleaners
because the humidity could
infiltrate into the appliance
making it dangerous.
