6
- Ensure that both rods of the hand grip fit
securely in the corresponding profiles of the
frying basket (fig. 16).
- Fill the frying pan with oil, liquid fat or melted
solid type fat to the highest indication line
(fig. 17):
2.5 litres for type HD 4219;
3.5 litres for type HD 4220.
• Never mix two different types of oil and/or fat.
• Ensure that the mains cord will not touch hot
surfaces and that it does not hang over the
worktop edge.
- Insert the mains plug into the wall socket.
- Set the temperature knob to the position which
is most appropriate for the kind of food to be
fried (fig. 18). Refer to the table.
- After the pilot lamp has extinguished for the
second time (after 10-15 minutes) the oil/fat is
at the correct temperature.
- Open the lid and carefully lift the frying basket
out of the pan (fig. 19).
- Put the food into the basket (fig. 20).
- Lower the frying basket into the pan (fig. 21).
Ensure that the basket is fixed in the low
position (i.e. “frying position”).
- After the basket has been lowered into the pan,
close the lid while cooking.
• For better overall
browning, it is advised
to open the lid and to
lift and shake the
basket a couple of
times during frying
(fig. 22). Be careful of
steam escaping when
opening the lid.
When using solid fat
New blocks of solid
frying fat
- Melt the piece(s) of
new solid frying fat in a
separate pan on a low
fire (fig. 23):
2 kg for type HD 4219;
3 kg for type HD 4220.
Please note: Always
keep your eye on this
pan. Keep children away from it.
- Switch off the heat source as soon as the fat
has melted.
- Place the fryer in a dry sink.
- Very carefully pour the melted fat into the fryer.
- Carefully move the filled fryer to the place where
you want to use it. Then plug in and switch on.
Previously used solid frying fat which has
curdled in the fryer
• Only use the melting procedure described
below! Otherwise there is a risk of warm melted
fat suddenly spouting from below through the
still solid top layer of fat.
• Store the fryer containing solidified fat at room
temperature. If the fat is very cold there is a
greater risk of splashing.
- Carefully make some holes in the fat (fig. 24).
Avoid damaging the heating element when
doing so!
- Put the lid on the fryer.
- Switch the fryer on, selecting position 160 °C
(fig. 25).
Leave the lid on the fryer while the fat is melting
to prevent splashing.
