Operation Manual

JETFRY

Thank you for purchasing Fakir JetFry Stainless Steel Deep Fryer which has

been designed and manufactured to give you many years of trouble-free service.

You may already be familiar with using a similar product, but do please take time

to read these instructions - they have been written to ensure you get the very

best from your purchase.

Safety is important

For yours and others safety please read the instructions before using the appliance.

Please keep this instruction in a safe place for the further use. If you pass the appliance

on, pass on the instructions too. Remove all packaging, but keep it until you are

satisfied that the appliance is working.

Important Safeguards

• When use electrical appliances, basic safety precautions should always be followed,

including the following:

• Before operating this appliance, please read the instruction manual first.

• Before operating your appliance, make sure the power rating of your appliance does

in fact match that of your electrical system.

• Only connect the appliance to an earthed wall socket.

• This appliance is for household only. Do not use this appliance other than for its

intended use.

• Do not operate any appliance with a damaged cord or plug or after the appliance

malfunctions, or has been damaged in any manner. Return appliance to an

authorized Fakir Service facility for examination, repair or adjustment.

• Do not immerse the body of the unit into water.

• Close supervision is necessary when the appliance is in use or while the oil is hot.

Keep it out of the reach of children.

• Place the appliance on a horizontal, even and stable surface.

• During frying, hot steam is released through the filter. Keep your hands and face at a

safe distance from the steam. Also be careful of the hot steam when you open the lid.

• Do not touch the viewing window as it becomes hot during frying.

• Fry good till golden-yellow instead of dark or brown and remove burnt remnants. Do

not fry starchy goods, especially potato and cereal products at a temperature above

175°C (to minimize the production of acrylamide).