8
cutout to trip. To replace it, contact an authorised service centre. For best results, use good quality peanut
oil. If you are using solid fat, cut into small pieces to avoid the deep fryer heating up without liquid for the
first few minutes. The temperature must be set to 150°C until the fat has melted completely. You can then set
the required temperature.
STARTING FRYING
Plug into the mains socket and turn the pointer to the required temperature. When the thermostat light goes
out, lower the basket (containing the food) into the oil and close the lid. Do not overfill (1 kg max. of fresh
potatoes). Immediately after the basket has been lowered, it is normal for a considerable quantity of very hot
steam to be given off from the filter and drops of condensation to form near the basket handgrip.
END OF FRYING
When the set cooking time has elapsed, lift the basket and check that the food is cooked to the required
colour. In models with viewing window, you can check the food by looking through the window without lift-
ing the lid. If you decide the food is sufficiently cooked, turn the appliance off by placing the thermostat slid-
er "F" in position "0" until you hear the internal switch click.
Drain excess oil by leaving the basket in the raised position inside the deep fryer.
FRYING NON-FROZEN FOOD
• The food being fried must not be immersed in the oil until the oil has reached the correct temperature
and the light has gone off.
• Never over fill the basket This could cause a sudden drop in the temperature of the oil and therefore grea-
sier and less uniform frying.
• Check that the food is cut into thin, even pieces. If the food is too thick, it will not be well cooked inside.
• When cooking food in batter, you should first immerse the basket empty. Then, when the set temperatu-
re has been reached (the light goes out), immerse the food directly in the hot oil to avoid the batter sticking
to the basket.
• Dry the food thoroughly before immersing it in the oil or fat as moist foods will be less crispy after
cooking (especially potatoes). Foods with a high water content (fish, meat, vegetables) should ideally be
coated in breadcrumbs or flour before frying. Make sure to remove excess flour or breadcrumbs before
immersing the food in the oil.
Cooking times and temperatures are approximate and must be adjusted according to quantity and personal
tastes.
CHIPS
half portion 500 190 7-9
whole portion 1000 190 16-18
FISH Squid 500 160 12-13
Scampi tails 500 160 9-10
Sardines 500 160 12-13
Sole 400 160 7-8
MEAT Breaded veal cutlet 300 170 8-9
Chicken cutlet 300 180 7-8
Meatballs 500 170 7-8
VEGETABLES Artichokes 250 150 11-12
Cauliflower 300 160 7-8
Mushrooms 300 150 6-7
Aubergines 100 170 7-8
Courgettes 300 160 11-12
Food
Max. quantity (g)
Temperature
(°C)
Time (minutes)
