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16
www.KALORIK.com
FT 44247 - 200504
‒ Regularly remove burnt food particles while frying. Always use
utensils that are safe to immerse into hot oils without damaging
the utensil or the appliance, and always wear oven mitts when
removing any burnt food particles.
‒ After use and before storage, filter oil with the integrated
filtration system (see Oil Filtration)
‒ Do not reuse oil that has been used to fry fish or other strongly
flavored food.
‒ Some meats, such as chicken wings, will release large amounts
of liquids when frying, thus watering down the oil. Do not reuse
this oil.
Do not use the cooking oil anymore if you notice the following:
Before use: oil smells rancid or its color has visibly darkened.
While frying: oil is foaming strongly or smoke appears on the oil’s surface
at normal operating temperature.
OIL FILTRATION
NOTE:
‒ Filter the oil after each use. Store filtered oil properly (see Storing
oil).
‒ Discard of oil on a regular basis depending on oil quality (see
Cooking with oil).
‒ After switching off the appliance, wait for the Filter Oil Light to
turn on, to indicate that the oil is ready to be filtered.
‒ Filtering the oil after each use will help prolong the life of the
cooking oil, but it should still be discarded if the oil is
deteriorated after multiple use. We estimate that oil, in normal
use, should be changed at least after every 10 uses.
FILTER OIL LIGHT: The Filter Oil light on the control panel indicates when
the oil is safe to filter. When the temperature of the oil drops below
158°F/70°C, the green Filter Oil light comes on after which the filtration
knob can be rotated to the Filter Oil position. Hotter oil will take longer
to reach a cool temperature. Do not filter the oil if the light is not
switched on.
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