9. Then pour the oil or fat back into the deep fryer very
slowly to avoid it overflowing from the filter (fig.
10).
10.The filtered oil can be kept inside the deep fryer.
However, if you will not be frying again for some
time, you should keep the oil in the dark in a closed
container to avoid it deteriorating.
It is good practice to separate oil used for frying fish
and oil used for frying other food.
If you are using fat, make sure it does not cool down
excessively or it will solidify.
WARNING: Never empty the deep fryer by tilting it or
turning it upside down. Always use the drain hose.
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 (figs. 11/12).
CLEANING
Before cleaning, always unplug from the mains socket.
Never immerse the deep fryer in water and never
place it under running tap water. If water gets into the
appliance, it could cause electric shock.
Check the oil is sufficiently cool (wait about two
hours).
Empty the oil or fat as described above in the section
"Filtering the oil or fat".
Remove the lid as shown in fig. 13.
To remove the lid, proceed as follows: push it
backwards (see arrow "1", fig. 13) and at the same
time pull it upwards (see arrow "2", fig. 13).
Never immerse the lid in water without removing the fil-
ter first.
To clean the bowl, proceed as follows:
• Wash the bowl with hot water and washing up
liquid, then rinse and dry thoroughly.
In models with oil drain hose, always use the drain
hose to empty the water (fig. 14), then eliminate any
water remaining in the oil drain hose.
• Use the brush provided to clean the inside of the
drain hose (fig. 15).
• You should clean the basket regularly, making sure
to remove any deposits accumulated in the wheel
ring.
• Dry the outside of the deep fryer with a soft damp
cloth to eliminate splashes and drips of oil or con-
densation.
Model with non-stick bowl
Never use abrasive objects or detergents to clean the
bowl. Clean with a soft cloth and neutral detergent only.
COOKING TIPS
HOW LONG THE OIL OR FAT LASTS
The level of oil or fat must never fall below the mini-
mum.
Every now and then it must be completely changed.
The life of the oil or fat depends on what foods are
being fried.
Food coated in breadcrumbs, for example, dirties the
oil more than simple frying. As with any deep fryer, the
oil deteriorates after being heated a number of times!
Even if used and filtered correctly, it should therefore be
changed completely on a regular basis.
Thanks to the rotating basket, the appliance fries with
little oil. This means you save about half the oil used by
other deep fryers on the market.
CORRECT FRYING
• You should always respect the recommend tempe-
rature for the recipe being followed.
If the temperature is too low, the oil will be absor-
bed. If the temperature is too high, a crust will form
immediately and the inside of the food will not be
cooked.
• The food being fried must not be immersed in the
oil until the oil has reached the correct temperatu-
re and the light has gone off.
• Never over fill the basket.
This could cause a sudden drop in the temperature
of the oil and therefore greasier uneven frying.
• If you fry small quantities of food, the temperature
of the oil must be set lower than that indicated to
avoid the oil boiling fiercely.
• Check that the food is sliced into thin, even pieces.
If the slices are too thick, the food will not be well
cooked inside, despite its appearance, while even
slices will all be perfectly cooked at the same time.
• Dry the food perfectly before immersing it in the
oil or fat as moist foods will be less crispy after
cooking (especially potatoes). Foods with a high
water content (fish, meat, vegetables) should ideal-
ly be coated in breadcrumbs or flour before frying.
Make sure to remove excess flour or breadcrumbs
before immersing the food in the oil.
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