7
Cleaning
• Unplug the appliance.
• Wait until the oil or fat has cooled down
before you start cleaning it. Solid fat should
not have solidified yet.
- Remove the lid (fig. 16), the frying basket
(fig. 17) and the control panel with the heating
element (fig. 18).
- Put the control panel with the heating
element in a safe, dry place.
• Never immerse the control panel with
the heating element in water nor rinse
these parts under the tap!
If necessary, clean these parts with a moist
cloth and/or kitchen paper.
- Lift the inner pot out of the appliance (fig. 19),
remove the oil or fat (fig. 20) and dispose of it
(see ‘Environment’).
- Clean the lid, the frying basket and the inner
pot in hot soapy water or in the dishwasher
and dry them properly.
• Do not use caustic or abrasive cleaning agents
or materials such as washing soda, scouring
liquid or powder or scouring pads to clean
the frying pan. Clean the housing of the fryer
with a moist cloth with some washing up
liquid and/or kitchen paper.
- Roll up the cord, put it back into the cord
storage compartment and insert the plug in
the special recess (fig. 21).
- Reassemble the parts of the fryer (in the
following order: inner pot, control panel with
heating element, lid, frying basket). Make sure
you insert the inner pot correctly into the
fryer (fig. 22).
- Store the fryer with the lid closed. In this way
the inside of the fryer will remain clean and
free from dust.
Permanent filter
This fryer has been equipped with a permanent
filter. To guarantee optimal functioning of the
appliance, the metal filter should be cleaned
regularly.
- Clean the lid of the fryer in hot soapy water
or in the dishwasher every time you have
used the fryer.
- For thorough cleaning: undo the screws on
the inside of the lid (fig. 23) and remove the
filter (fig. 24).
Let the filter dry properly before you put it
back into the lid and before you start using the
appliance.
Tips
Home-made French fries
You will make the tastiest and crispiest French
fries in the following way:
• Preferably use firm potatoes.
- Cut the potatoes into thick slices and then
into sticks. Rinse the sticks with cold water;
this will prevent them from sticking to each
other during frying.
- Dry the sticks thoroughly.
• Always fry home-made French fries twice:
- the first time for 4-6 minutes at 160°;
- the second time for 2-4 minutes at 190 °C.
- For a uniform golden result, lift the basket out
of the fryer a few times during the second
frying period and give the fries a shake.
- Frozen fries have already been precooked, so
you will only have to fry them once in accord-
ance with the instructions on the package.
Frozen food
Food from the freezer (-16 to -18°C) will cool
the oil or fat considerably when it is immersed
in it. Because it does not sear right away, the
food may absorb too much oil or fat.
Take the following measures to prevent this:
- Do not fry too large amounts of food at one
time (see ‘Tables’).
- Heat the oil for at least 15 minutes before
you lower a batch of food into it.
- Set the temperature control to the setting
indicated in the tables in these instructions or
on the package of the food to be fried. If
there are no instructions for the food you
want to fry, select a temperature of 190°C.
• Preferably allow frozen food to defrost at
least partly at room temperature before you
fry it. Shake as much ice and water as possible
off the food before you put it into the fryer.
• Lower the food into the oil or fat very gently,
since frozen food may cause the hot oil or fat
to start bubbling violently.
