MAINTENANCE OF THE ANTI-ODOUR FILTER
Removable filter: over time, the anti-odour filter inside
the lid loses its efficiency. You are therefore recommen-
ded to replace it after every 10/15 frying sessions. To
replace, remove the plastic filter grille (fig. 11/12).
CLEANING
Before cleaning, always remove the plug from the elec-
trical socket.
Never immerse the deep fryer in water or hold it
under the tap. By getting inside the water would cause
short circuiting.
Check that the oil is sufficiently cold (wait about 2
hours), then empty out the oil or fat as previously
described in the paragraph headed “filtering the oil or
fat”.
Remove the lid as shown in fig. 13.
The lid is removable, to take it off, proceed as follows:
push the lid back (see arrow "1" fig. 13) and at the
same time, lift it up (see arrow "2" fig. 13).
Always remove the filter before immersing the lid in
water.
To clean the removable pan "P", proceed as follows:
• Remove it from the pan housing and wash with hot
water and washing up liquid or in a dish washer,
use a soft cloth with a neutral detergent, never use
objects or abrasive detergents.
• Rinse and dry thoroughly. If washed in a dish wash-
er, make sure it is positioned in such a way as to
avoid scratching the non-stick coating.
Never empty the deep fryer by tipping it or turning it
upside down (fig. 14).
• You are recommended to clean the basket regular-
ly, taking care to remove any residues which may
have built up on the wheel guide ring.
• After removing the removable pan "P", dry the
inside of the pan housing and the outside of the
deep fryer with a soft damp cloth to eliminate any
splashes or drips of oil or condensation.
• Clean and dry the seal to avoid it sticking to the pan
while the appliance is not in use. If it does become
stuck, to open the lid, just raise it with the hand
while at the same time holding down the open but-
ton.
COOKING HINTS
HOW LONG THE OIL OR FAT LASTS
The oil or fat must never go below the minimum level.
From time to time it is necessary to renew it completely.
The length of time the oil or fat lasts depends on what is
fried.
Breading, for example, dirties the oil more than simple
frying.
As for all types of deep fryer, the oil deteriorates if it is
reheated several times! Therefore, even if it is used and
filtered correctly, we recommend replacing it completely
fairly often.
Since the deep fryer works with little oil, due to its rota-
ting basket, there is the considerable advantage that
you only have to get rid of about half the amount of oil
that you would with the other deep fryers on the
market.
HOW TO FRY CORRECTLY
• It is important to follow the recommended tempera-
ture for every recipe. If the temperature is too low,
the fried food absorbs oil. If the temperature is too
high a crust quickly forms on the outside while the
inside remains uncooked.
• The food which is to be fried must only be immer-
sed when the oil has reached the right temperatu-
re, i.e. when the signal lamp goes off.
• Do not overfill the basket. This would cause the tem-
perature of the oil to drop suddenly, resulting in fried
food which is too greasy and not uniformly fried.
• When frying small quantities of food, the temperatu-
re of the oil must be set lower than the temperature
indicated to avoid the oil boiling too violently.
• Check that the food is thinly sliced and of even thickness,
as food which is too thick cooks badly on the inside,
despite looking nice, while food of an even thickness
reaches the ideal cooking point all at the same time.
• Dry the food completely before immersing it in the
oil or fat, as wet food becomes soggy after cooking
(especially potatoes). It is advisable to bread or
flour food which has a high water content (fish,
meat, vegetables), being careful to remove the
excess bread or flour before immersing it in the oil.
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