ROSIERES PCDVF11CPN, Use And Maintenance Manual

INSTRUCTIONS FOR USE 

Important:

 Carefully clean the surface before using the deep-fat fryer for the first time. Wash the oil container and basket 

using hot water and washing-up liquid. After cleaning the appliance thoroughly, switch the heating element (resistance) 
on for 5 minutes at the maximum temperature without filling the container with oil. This will prevent any food cooked in the 
fryer from absorbing the smell the resistance will give off the first time it is switched on. 
Only use the deep-fat fryer after it has been filled with oil. If the appliance is heated up for any length of time while empty, 
a thermal safety device will intervene and switch the deep-fat fryer off. The fryer must be switched on again manually. 

Refilling the container with oil  

Pour the oil into the container making sure that the oil level remains between the maximum ( -MAX ) and minimum ( -
MIN) levels shown on the stainless steel container. The manufacturers recommend a minimum of 2 and a maximum of 
2.7 litres of oil. 
The best frying results will be achieved by using a good quality peanut oil. Do not mix different kinds of oil together. 

Frying 

Place the food in the basket without overfilling it. The manufacturers recommend the food be placed around the 
outermost edge of the basket in order to ensure it cooks uniformly. Place less food in the central part of the basket. 
Operate the knob set on the front of the deep-fat fryer to start frying. Two LEDs will light up when the oil has reached the 
pre-set temperature:  
- 

line LED

 indicates that the surface has been switched on; 

- 

resistance LED

 indicates the heat of the resistance has reached the pre-set temperature. The resistance LED will 

switch off when the oil reaches the required temperature. 
 
 
 
 
 

 
        RESISTANCE LED                           

LINE LED 

 
Lower the basket of food into the hot oil as soon as the “resistance LED” switches off. 

Cooking advice 

The oil must never drop to below the minimum level. 
The useful life of the oil depends on its level of deterioration, how many times it has been heated and what it has been 
used to fry. The manufacturers recommend that oil used at low temperatures be replaced completely after 5-8 frying 
sessions. 
Food must only be lowered into the oil when it has reached the correct cooking temperature, namely when the resistance 
LED goes off. 
Food fried at too low a temperature will absorb oil. If fried at too high a temperature the outside surface of the food will 
crisp up quickly, while inside it will still be raw. Ensure that food is sliced thinly and uniformly. Thick pieces of food will not 
cook well on the inside. If the pieces of food are of a uniform size and thickness, however, they will cook both evenly and 
at the same time. 
Ensure food is dried thoroughly before being lowered into the oil. Wet or damp food will become soggy after cooking.   
 

After frying 

If the food is golden brown on the outside and you consider it to be cooked through, switch the appliance off by turning 
the pointer on the knob to “0”. Drain off excess oil by placing the basket in the special seat in the central part of the 
container and leaving it there for a few minutes. 
 

Filtering the oil 

This operation should be carried out after each frying session as the small pieces of food, especially breaded or floured, 
which remain in the oil after frying will burn, and the quality of the oil will thus deteriorate much more quickly. 
Wait approximately two hours for the oil to cool before starting this operation. Hot oil causes serious burns. 
Filter the oil from the stainless steel container in the deep-fat fryer and drain it into another container. Remove any food 
deposits from the container using a sponge or kitchen towel. The filtered oil can be kept in the stainless steel container 
inside the deep-fat fryer. However, if the fryer is not used for long periods of time, the oil will keep better in a closed 
container. 
Oil used for frying fish should be kept separate from the oil used for frying other foods.  

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