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4
PARTS
1. Lid
2. Basket
3. Basket handle release button
4. MIN/MAX marks
5. Power light (red)
6. Thermostat light (green)
7. Lid button
8. Timer display
9. Timer buttons
10. Temperature control
11. Filter compartment lid
12. Filters
BEFORE USING FOR THE FIRST TIME
Clean the fryer, to remove manufacturing dust, etc. see CLEANING.
PREPARATION
1. Sit the fryer on a stable, level, heat-resistant surface, at least 75cm above the floor, with at
least 5cm space all round it.
2. Keep it away from cupboards, curtains, anything combustible, and anything that might be
damaged by heat or steam.
3. Position the fryer so the basket handle, when in the raised position, doesn’t extend beyond
the edge of the work surface where it might be caught or knocked accidentally.
4. Line a colander with paper towel, to drain the food after frying.
5. When using your fryer, always use oven gloves. They don’t just protect your hands from
heat, they protect them from drips and splashes too.
FILLING
1. Stand back, and press the lid button E, to open the lid.
2. If the bowl is empty, fill with good quality liquid cooking oil, to between the MIN and MAX
marks. If it already contains oil, check the level, and top up as necessary.
• Don’t use solid cooking oil, fat, butter, margarine, or olive oil. Olive oil generally contains
too much water, and can be too smoky. Buy a good quality liquid cooking oil suitable for
deep frying, like sunflower or corn oil.
• Don’t mix oils of different types, as they’ll have different temperature characteristics.
USING YOUR FRYER
1. Turn the temperature control to the temperature you need. The range is 80ºC to 190ºC.
2. Put the plug into a wall socket (switch the socket on, if it’s switchable). The power light will
come on.
3. The thermostat light will come on to show that the fryer is heating up. The light will go out
when the correct temperature is reached, then cycle on and off as the thermostat works to
maintain the temperature.
4. When the thermostat light goes out, you can start frying.
Prepare the food
• Cut food into uniformly sized pieces.
• Coat wet food (e.g. fish, fruit) with flour, crumbs, batter, etc.
• Don’t try to defrost food in the fryer. Any food other than pre-cooked, quick-frozen foods
(e.g. frozen chips, scampi in breadcrumbs, chicken pieces in batter) must be fully defrosted
before putting into the fryer.
• When frying pre-packed or pre-cooked frozen foods, follow the instructions on the packet.
• When frying raw vegetables (e.g. chips), dry them with paper towel or a tea towel.
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