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The level of oil in the bowl must always be between the minimum and maximum marks.
The maximum level mark should never be exceeded.
For best results use a good canola oil. Olive oil is optimal due to its slower degradation, but prolonged use
accentuates its flavor. Above all, avoid mixing different oils. If using blocks of solid fat, cut into small pieces to
avoid fryer heating dry in the first few minutes. The temperature must be set to 150°C/300°F until the fat has
melted completely. The required temperature can then be set. Melt solid fat directly in pot. Only when com-
pletely melted, should the basket be lowered.
PRE-HEATING
1. Place the food to be fried in the basket. Do not overfill the basket (maximum 2 lb. of fresh potatoes).
2. Replace the basket in the bowl in the raised position and close lid by lightly pushing down until catch snaps
shut.
3. Set the sliding thermostat control (N) (fig. 3) to the desired temperature (see enclosed table). When the
selected temperature is reached, the signal light will switch off.
FRYING
As soon as the signal light switches off, move the handle slider (G) on the handle backwards, then move the
handle downwards to lower the basket into the oil.
• A considerable quantity of steam will escape from the filter cover, when the basket is lowered into the
oil. This is perfectly normal.
• It is also normal for drops of condensation to fall from the lid onto the plastic sides and around the
basket handle while in use.
• When basket is lowered into the oil, the inside of the viewing window will immediately steam up. This steam
will disappear gradually as the food is cooked.
Grease the glass window with a little oil before cooking to reduce the accumulation of condensation and
thereby improve visibility.
• Never move the appliance while the oil is still hot.
• To move the appliance, use the lifting handles (P). (Never lift by the basket handle).
END OF FRYING TIME
When the selected frying time is elapsed, raise the basket and check that food is golden brown as desired. This can be
done without opening the lid.
When the food is completely cooked, switch the appliance off by setting the thermostat control (N) to “Off”
until you hear the switch click off. Leave the contents to drip for a moment and then open the lid and remove
the basket without shaking it too vigorously.
For two-stage frying (e.g. potatoes), lift the basket at the end of the first stage, wait for the indicator light to go off
and then lower the basket into the oil a second time (see enclosed table).
FILTERING OF OIL OR FAT
It is advisable to filter the oil or fat after frying in order to remove any food particles, especially if the food is
coated in breadcrumbs or flour. Food particles remaining in the oil tend to burn, which causes the oil to dete-
riorate more quickly.
DRAINAGE TUBE
Proceed as follows:
1. Raise the lid of the fryer and remove the basket. Check that the oil is sufficiently cool (about 2 hours).
2. Open the door (L) and remove the drainage tube (M) as shown in (fig. 4).
3. Remove the cap. Take care to pinch the end of the tube with two fingers so that the oil does not drain until the
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