separate oil used for frying fish and oil used for frying
other food.
REPLACING THE ANTI-ODOUR FILTER
With time, the anti-odour filter inside the lid loses its
efficiency.
To replace, remove the plastic filter cover "S" by press-
ing the clip "T" in the direction of arrow 1, then lifting
in the direction of arrow 2 (fig. 8 ).
Replace the filters.
CLEANING
Before cleaning, always unplug from the mains socket.
Never immerse the deep fryer in water and never place
it under running tap water. If water gets into the appli-
ance, it could cause electric shock.
Check the oil is sufficiently cool (wait about two hours).
Empty the oil or fat as described above in the section
"Filtering the oil or fat".
Remove the lid as shown in Fig. 5.
Never immerse the lid in water without removing the fil-
ter first.
To clean the bowl "D", proceed as follows:
• remove the control panel "I" and timer "F" as shown
in the figure (F) and take out the removable bowl
"D", holding it by the handles (Fig. 4). Wash it in
a dishwasher or by hand in hot water and washing
up liquid.
• Rinse and dry thoroughly. When washing the bowl
in a dishwasher, position it in such a way that the
non-stick finish is not scratched.
N.B.: when the control panel and timer have been
removed, all remaining parts of the fryer are dish-
washer safe.
Never empty the fryer by tipping or overturning it (fig.
9).
• Clean the basket regularly, making sure you remove
any residues that may have built up.
REMOVABLE NON-STICK BOWL
Never use abrasive objects or detergents to clean the
bowl. Clean with a soft cloth and neutral detergent only.
COOKING HINTS
HOW LONG THE OIL OR FAT LASTS
The oil or fat must never go below the minimum level. It
must also be completely renewed at intervals. The
length of time the oil or fat lasts depends on the foods
fried.
For example, breaded foods dirty the oil more than sim-
ple foods.
As in any deep fryer, the oil deteriorates if heated up
repeatedly! Even if used and filtered correctly, it should
therefore be completely replaced regularly.
HOW TO FRY CORRECTLY
• It is important to follow the temperature recom-
mended for each recipe. If the temperature is too
low, the fried food absorbs oil. If it is too high, a
crust forms immediately, leaving the inside raw.
• When frying small quantities of food, the tempera-
ture of the oil must be set lower than the tempera-
ture indicated to avoid the oil boiling too violently.
• Wait until the oil has reached the right temperature
(when the light goes out) before immersing the food
to be fried.
• Do not overfill the basket. This would lead to a sud-
den drop in the temperature of the oil and the food
would be excessively greasy and unevenly fried.
• Make sure the food is thin and of an even thickness.
Despite their attractive appearance, thick pieces
cook badly inside, while if the thickness is uniform,
all pieces cook perfectly at the same time.
• To avoid splashes of oil, make sure the food is com-
pletely dry before immersing it in the oil or fat.
Moist food also becomes soggy after cooking (par-
ticularly potatoes). Food with a high water content
(fish, meat, vegetables) should ideally be breaded
or floured. Make sure excess bread or flour is
removed before immersing in oil.
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