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5
PREPARATION
1. Sit the appliance on a stable, level, heat-resistant surface.
2. Leave a space of at least 100mm all round the appliance.
3. Position the appliance so that the basket handle doesn’t extend up to or over the edge of
the work surface, where it is likely to be caught accidentally when passing.
4. Unfold the basket handle and push the uprights over the latch above the hinge.
5. Line a colander with paper towels, to drain the food after it’s cooked.
ASSEMBLY
1. Lower the bowl into the body of the fryer.
2. Engage the grooves on the control unit with the guides on the rear of the body (FIG. A),
and slide the control unit into place (FIG. B).
If the control unit isn’t fitted correctly, a safety switch on the unit will prevent the
fryer from working.
3. Put the basket inside the bowl.
FILLING
1. Fill the bowl with good quality liquid cooking oil to between the MIN (2.7 litres) and MAX
(3,2 litres) marks on the side of the bowl.
2. Don’t use solid cooking oil, fat, butter or margarine.
3. Don’t mix oils of different types, as they will have different temperature characteristics.
4. Replace the lid.
FOOD PREPARATION
1. Cut food into uniformly sized pieces.
2. Coat wet foods (e.g. sh, pineapple) with our, breadcrumbs, batter, etc.
3. Don’t use the appliance to defrost food. Any food other than pre-cooked, quick-frozen
foods must be fully defrosted before putting into the appliance.
4. When cooking pre-packed foods, follow any guidelines on the package or label.
5. When cooking raw vegetables (e.g. potato chips or slices), dry the pieces off with paper
towel or a tea towel.
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