Electric deep fryer
FRP
4
Starting to fry
1. Put the food which is to be fried into the basket, without ever
overfilling it (max. 1 kg. of fresh potatoes). In order to obtain a
more even frying, we recommend concentrating the food espe-
cially around the perimeter of the basket., leaving the central
part more sparingly filled.
2. Put the basket into the boiler pan in a raised position (fig.3)
and close the lid by pressing lightly down upon it until the
hooks click. Always close the lid before lowering the basket in
order to avoid hot oil from splashing out.
3. Set thermostat knob to the required temperature (fig.4).
When the temperature set has been reached, signal lamp will
go off.
4. As soon as the signal lamp goes off, immerse the basket in the oil,
lowering the handle slowly after sliding the handle’s slider back.
•
It is completely normal for a considerable amount of very hot
steam to pour out of filter cover immediately after this.
•
At the start of cooking, immediately after the food has been
immersed in the oil, the internal wall of viewing window
(where present) will steam up, before progressively clearing.
•
It is normal for drops of condensation to form around the basket
handle while the appliance is working.
After frying
When the cooking time runs out raise the basket and check if the
food has reached the required golden colour. In the models fitted
with a viewing window this check can be carried out by looking
through the window without opening the lid.
If you consider the cooking to be finished, switch off the appliance
by turning the thermostat knob to the “O” position until you hear
the click off the internal switch. Allow the excess oil to drip off by
leaving the basket in the deep fryer in the high position.
P.S. If the cooking needs to be done in two phases (e.g.
potatoes) raise the basket at the end of the first phase and
wait for the signal lamp to go off again.Then immerse the
basket back in the oil for a second time (see enclosed
tables).
Filtering the oil or fat
We recommend that you carry out this procedure each time you
have finished frying as, especially when the food has been breaded
or floured, the food particles tend to burn if they remain in the
liquid thus causing much quicker deterioration in the oil or fat.
Check that the oil is cool enough (waiting about 2 hours).
1. Remove the lid (fig. 5) and empty the tank from the side shown
1
2
fig. 5
fig. 4
