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the opening button pressed down).
• Remove the lid by pushing it gently backwards (see
arrow “1” fig. 11) and pulling upwards (see arrow
“2” fig. 11).
• After washing, dry thoroughly. Remove any water
left in the bottom of the container and, in particular,
inside the oil drainage pipe. This avoids dangerous
spurts of hot oil during use.
Model with non-stick bowl
To clean the bowl use a soft cloth with a neutral deter-
gent never using objects or abrasive detergents.
COOKING HINTS
HOW LONG THE OIL OR FAT LASTS
The oil or fat must never go below the minimum level.
From time to time it is necessary to renew it completely.
The length of time the oil or fat lasts depends on what is
fried.
Breading, for example, dirties the oil more than simple
frying.
As for all types of deep fryer, the oil deteriorates if it is
reheated several times! Therefore, even if used correctly, it
should be completely changed after 5-8 times.
Since the deep fryer works with little oil, due to its rotat-
ing basket, there is the considerable advantage that you
only have to get rid of about half the amount of oil that
you would with the other deep fryers on the market.
HOW TO FRY CORRECTLY
• It is important to follow the recommended tempera-
ture for every recipe. If the temperature is too low,
the fried food absorbs oil. If the temperature is too
high a crust quickly forms on the outside while the
inside remains uncooked.
• The food which is to be fried must only be
immersed when the oil has reached the right tem-
perature, i.e. when the signal lamp goes off.
• Do not overfill the basket. This would cause the tem-
perature of the oil to drop suddenly, resulting in
fried food which is too greasy and not uniformly
fried.
•When frying small quantities of food, the tempera-
ture of the oil must be set lower than the tempera-
ture indicated to avoid the oil boiling too violently.
• Check that the food is thinly sliced and of even
thickness, as food which is too thick cooks badly on
the inside, despite looking nice, while food of an
even thickness reaches the ideal cooking point all at
the same time.
• Dry the food completely before immersing it in the
oil or fat, as wet food becomes soggy after cook-
ing (especially potatoes). It is advisable to bread or
flour food which has a high water content (fish,
meat, vegetables), being careful to remove the
excess bread or flour before immersing it in the oil.
10