User Manual

1. The bottom of the tank:
All around the perimeter of the
bottom of the tank, an 11 mm
channel has been inset, in order to
gather and store debris.
This particular shape permits a
reduction of 0.4 litre in the volume of
oil in the cool zone. Furthermore,
the channel gives the tank excellent
stability when taken out.
2. The cool zone:
The layer of oil located below the
element is not affected by any
movement. Using all the heating
power, the temperature reaches
70ºC in the debris-collection
channel.
3. The hot zone:
The hot volume of approximately 3
litres of oil, permanently stirred by
convection movement, enables 750
grams of pommes frites to be held
at a single time without any major
cooling.
4. The emulsion zone:
With a volume of approximately 5
litres, it allows emulsions, which are
produced with the use of frozen
products or food which is too full of
water, to develop without risk of
overflow. The balls of emulsion are
broken up on the edge of the latter
zone, thus avoiding the disasters
which the emulsion of boiling oil
might otherwise cause.
5. The drainage and recovery zone:
It is here that all the splashes are
recovered which sometimes arise
during cooking.
This zone, with its sloping curves,
drains all the small drops back into
the frying bath.
4.3 Cooking of pasta
If you want to use your fryer as
pasta cooker, proceed as follows:
 Fill the container with water until
maximum level, select maximum
temperature setting and start the
appliance.
 When the water is boiling, reduce
the temperature to approx. 90°C
and add salt.
 Put the pasta into the basket and
insert the basket as usual.

Once the pasta is cooked, take it
out together with the basket and
switch off the appliance
.
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