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Roto Fryer F28313
8
is sufficiently cold (wait about 2 hours), then empty out the oil or
fat as previously described in the paragraph headed “filtering the oil
or fat”. Remove the lid as shown in (fig. 15). The lid is removable,
to take it off, proceed as follows: push the lid back (see arrow "1"
fig. 15) and at the same time, lift it up (see arrow "2" fig. 13). Do
not immerse the lid in water without having first removed the
filter.
To clean the frying bowl, proceed as follows:
• Wash the tank with hot water and washing up liquid, then
carefully rinseand dry everything. In the models fitted with an
oil drainage pipe, always use it to empty out the water (fig. 16);
then remove any remaining water which has collected in the
oil drainage tube.
• In order to clean the inside of the drainage tube, use the tube
brush supplied (fig. 17).
• We advise regular cleaning of the basket, with care being taken
to eliminate any deposits which might have accumulated in the
basket’s wheel guide ring.
• Dry the outside of the fryer with a soft, damp cloth in order
to get rid of splashes and any little dribbles of oil or
condensation.
Model with non-stick boiler pan
To clean the boiler pan use a soft cloth with a neutral detergent.
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.
Foods coated in bread crumbs, for example, dirties the oil more
than simple frying. As for all types of fryer, the oil deteriorates if it
is reheated several times. Therefore, even if it is used and filtered
correctly, we recommend replacing it completely fairly often.
Since the deep fryer works with little oil, due to its rotating basket,
there is the considerable advantage that you only have to dispose
of about half the amount of oil that you would with the other
deep fryers on the market.
How to fry correctly
Important: Oil and water mixing can cause hot oil to spray out
during frying.
• It is important to follow the recommended temperature 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.
fig. 14
fig. 15
1
2
fig. 16
fig. 17