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CARE AND MAINTENANCE
Cleaning
CAUTION: Oil or fat must be cooled to room temperature before removal and/or disposal.
1. Disconnect the plug from the electrical outlet.
2. Remove the lid and basket.
3. Remove the oil pot from the fryer and pour out the oil or fat.
4. The control/heating element should never be immersed in water or cleaned under
running water. These parts must be cleaned with a moist cloth if necessary.
5. Clean the lid, bowl and basket with mild dishwashing detergent in hot water. Rinse with
clean water and dry thoroughly. Do not use any abrasive cleaning agents or materials.
6. Reassemble the fryer by inserting the bowl and basket and attaching the lid.
7. Attach the handle by folding it into the basket.
8. Wrap and store the power cord inside the empty oil pot.
9. Lift the fryer with the aid of the side carrying handles.
10. Store the fryer with the lid closed in a cool, dark area. This will keep the inside of the
fryer clean and dust-free.
Storing and Keeping Oil
CAUTION: Oil or fat must be cooled to room temperature before removal and/or disposal.
1. If the fryer is not used regularly, it is recommended to store the oil or fat, after cooling,
in a container and then placed in a refrigerator or other cool, dark area.
2. Filter the oil or fat through a fine sieve before storing in a container to remove food
particles from the oil or fat. If the fryer is used mostly for chips and the oil or fat is
sieved after each use, it may be re-used several times.
3. For best results, change the oil or fat regularly. Do not re-use oil for longer than six
months. Observe the instructions on the food label.
4. Change the oil or fat if it begins to foam when heated, develops a strange taste or smell
or becomes dark and/or has a syrup-like consistency.
5. Never mix fresh oil with used oil.