Warm hardened fat inside the fryer:
Put the thermostat knob to max 100°C 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!
Fying:
• Put the oil in the appliance
• Plug in the appliance.
• Put the thermostat to “min” position and switch the appliance on.
• Adjust the thermostat to the intended temperature.
• The temperature control light is on. After the intended temperature is achieved (ca 5-7min) the
light is “off”
• 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.
• The temperature control light is on, the appliance is heating.
• The large basket is suitable for fish or steaks or larger quantities. The small portion baskets
are for different foods.
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 exces
-
sively, 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.
Important Tips:
According the latest knowledge of researchers, following max. temperatures should be obeyed
and all foods should be fried max to a gold colour:
170°C for all potatoes, breaded food and all other starch containing products
190°C for meat and poultry with no breading
In opposite to the tips on the packaging of frozen food we advise to defrost the food short before
frying to avoid any ice inside the fryer.
After frying:
Remaining of breading or other food should be removed from the oil regularly.
• The fat should be cooled down after frying. Them the fat should be poured into a bowl. After
that the fryer and the basket should be cleaned. Put a coffee filter paper into the basket and
put the basket into the fryer and pour the fat slowly into the filter.
• At fish or meat the oil can be used 5-10times. When potatoes are used the fat can be used
longer.
