4
A
T THE END OF THE COOKING TIME
• When the cooking is finished, remove the
lid.
• Raise the basket and place it on the edge
of the bowl using the basket hanging clip
to let the food drain -
fig.10.
• Serve the food.
• If you need to fry several batches of food in
succession, correct the oil level if necessary
and wait until the temperature regulator
light has gone out before lowering the next
batch of food into the oil.
When the fryer is in use, some parts will be
extremely hot and can cause severe burns.
Steam coming from the filter is also extremely
hot -
fig.9. Only touch the handles and
knobs of the fryer for your safety. Put the lid
on the fryer while not in use.
SWITCHING OFF THE DEEP FRYER
• When you have finished frying, lower the
thermostat knob to the minimum position.
• Unplug the deep fryer.
• Leave the fryer (and the oil within) to cool
completely (approx. 2 hours).
• Move the fryer using the carrying handles.
Never move the fryer while the oil or fat is still hot.
FRESH FOOD FROZEN FOOD
Quantity Quantity
French fries (maximum
capacity)
400 g 180°C 12 - 15 min 300 g 190°C 9 - 12 min
French fries (optimal
capacity)
250 g 180°C 10 - 12 min 150 g 190°C 6 - 7 min
Fried chicken (Leg
portion)
2 170°C 12 - 14 min 2 190°C 13 - 15 min
Chicken nuggets 300 g 170°C 3 - 5 min 300 g 190°C 4 - 5 min
Breaded Camembert
wedges
150 g 190°C 2 - 3 min - - -
Fried whole
mushrooms
200 g 150°C 2 - 3 min 200 g 190°C 3 - 4 min
Breaded Fish filets 4 - 5 160°C 5 - 7 min 4 - 5 190°C 5 - 7 min
Apple fritters 120 g 180°C 4 - 6 min 120 g 190°C 4 - 5 min
Fried Prawns 5 - 6 160°C 4 - 6 min 5 - 6 190°C 4 - 6 min
COOKING
LOWERING THE BASKET
• Once the oil has reached the selected
temperature, the temperature-ready light
goes off -
fig.6.
• Remove the lid.
• Slowly lower the basket into the oil -
fig.7.
• Close the lid - fig.8.
Plunging the basket too rapidly may cause
the oil to splatter or to overflow.
Keeping the lid closed during frying is
recommended to help alleviate odours and
to help reduce splatters for your safety.
During the cooking, it is normal for the
temperature light to go on and off.
TABLE OF COOKING TIMES
• The cooking times are guidelines only. They
may vary depending on the size of the
food, the amount of food, individual
preferences, and the mains voltage.
When dishes include raw potatoes (chips, crisps and
potato straws), wash them in cold water to get rid of
the starch. This will stop them from sticking together.
Dry them carefully and thoroughly with paper kitchen
towel.
When preparing frozen foods, before cooking,
remove any ice crystals on the food by shaking the
basket of food to be fried over the sink.
