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4
Frying recommendations
Let all foods to be fried be
perfectly drained in order to avoid
water steam and splashes.
Do not fill the basket completely.
Introduction of big amount of
pieces of food to be fried
originates a remarkable froth
production in the oil, specially if
products have a high degree of
humidity.
Put the basket into the hot oil in
a slowly way to allow water
contained in foods evaporate,
avoiding eventual oil overflows.
Do not immerse foods in oil until
it has reached the right
temperature, as this would cause
oil cooling and water saturation
that may boil once the oil
reached frying temperature,
eventually causing oil overflows.
Frost food must be fried in small
quantities, as instant evaporation
of water contained in them may
cause oil overflows.
3
Remove the fryer's lid.
Check that emptiness tap is on and that
regulation thermostat is in “0” position.
Fill the tank with oil until reaching the maximum indicated level. In
case of 6l fryer until reaching half tank (3 litres approximately).
Connect the machine to the mains.
Push the ON-OFF switch to
turn the machine on.
Turn thermostat handle
clockwise and adjust it at the
desired temperature.
Temperature indicator light will
be on until the oil reaches the
desired temperature. The
moment the light is off is when
foods may be put in the basket
trying not to heap them up, then
putting the bag slowly into hot
oil.
Tank lid must never located on
its position during frying.
After frying time has finished (see
attached board), lift the basket
Frying procedures
and shake it horizontally
without taking it out of the tank
in order to avoid splashes. Hang
it on head support handle,
turn thermostat handle
counterclockwise to “0” position.
When oil is cold put the lid on
top of the fryer.
Disconnect the fryer from the
mains.
If the fryer is not being used but
it should be ready for immediate
use in any moment, thermostat
temperature must be adjusted to
100º C. In this way, and without
causing any damage to the oil,
the fryer will be perfectly ready
for use in just a few seconds.
2
4
3
9
6
5
4
180º
190º
160º
165º
160º
190º
170º
180º
190º
190º
4 Min.
4 Min.
4 Min.
7 Min.
4 Min.
2 Min.
5 Min.
4 Min.
2 Min.
3 Min.
For achieving excellent
“French fries”, we
recommend to have them
fried in two steps, first
whiten them during 4
minutes, lift the basket, let
them drain and then fry
them again during 2 minutes
for making them crunchy.
It is recommended the use of a
low acidity oil, preferably olive
because of its low evaporation
degree, being also possible to
use mixes of olive and sunflower
oils.
The use of soy oil is not
recommended because of its low
ebullition point.
It is not recommended to use oil
an excessive number of times, as
ignition point is reduced
considerably and it may cause
sudden splashes.
When the oil loses its original
colour turning into dark brown
colour, produces smoke or plenty
of froth, it must be entirely
replaced, instead of adding
additional new oil.
The added oil level must not be
below the minimum level. A very
low oil level may be inflammable.
On 6l model the basket must be
immersed at least half of the
level.
5
7
8
5
Fish
Calamari (squid)
Vegetables
Meat
Croquettes
Buns
Chicken
Potatoe whitened
Potatoe crunchy
Potatoe frosted
Operation
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