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28
Problems and possible causes Solutions
Unpleasant smells
The anti-odor filter is saturated. Change your anti-odor filter at least every 20 uses.
The oil/fat has been over-used. Replace the frying oil/fat at least every 10 uses.
The oil/fat unsuitable for deep frying has been
used.
Use a good quality vegetable oil/fat. See page13
for more information about the type of oil/fat that
should be used.
Visibility through the lid is bad
The lid is not clean.
To assure good visibility during cooking, wash the
lid after each use.
The lid is not correctly positioned.
The control panel and/or the filter support are not
correctly positioned. Take care to replace them
correctly for optimal steam aspiration.
The front lid and/or the air vents are blocked.
To maintain good ventilation and perfect visibility
during cooking, do not block the front of the lid or
the air vents.
Food does not become golden and remains soft
Pieces are too thick and contain too much water.
Experiment by increasing the cooking time or by
cutting the food into smaller and thinner pieces.
Too much food is being cooked at the same
time and the cooking oil/fat is not at the right
temperature.
Refer to page 19 to ensure that the recommended
quantities of food are not exceeded.
The temperature of the frying oil/fat may not be
high enough: the temperature is set incorrectly.
Set the thermostat control to the recommended
temperature (refer to “Table of cooking times” on
page 19).
French fries stick together
Potatoes have not been washed before immersing
in hot oil/fat.
Cut the potatoes and wash them well to remove
starch and then dry them thoroughly.
Food clumps together.
Refer to page 19 to ensure that the recommended
quantities of food are not exceeded.
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