Manual

fat will drop and subsequently cause the
food to absorb an excessive amount of
fat/oil.
2.  e quality of o en-used oil/fat cannot
be improved by mixing with fresh oil.
 e fresh oil/fat would be spoiled a er
a short while as well.
3. To prevent the oil/fat from frothing
over, make sure that the food is
thoroughly dried. Take special care to
defrost deep-frozen food thoroughly
before frying. Moisture reduces the
life-span of frying oil/fat.
4. For good results, the right temperature
setting is a decisive factor when deep-
frying. If the oil/fat is not su ciently
hot, the food may take in too much oil/
fat. It is therefore best to insert the food
basket only once the heating up period
is complete and the pre-set temperature
level has been reached. However, if the
oil/fat is too hot, a crust will be built up
too fast while the inner part of the food
remains uncooked.
5. Deep-frozen or partly frozen food
should be brie y inserted into the hot
oil/fat once or twice before the actual
process.
6. To prevent the oil/fat from frothing over,
the frying basket should be lowered
slowly and cautiously into the hot oil/
fat.
7. Do not fry too much food at once.  e
food should be allowed to  oat freely
without the pieces touching each other.
8. When using battered food, make sure
that the batter is  rmly attached to the
food and all excess  our is removed.
9. O en-used oil/fat is readily recognisable
as it is viscous and darker in colour, and
gives o an unpleasant smell or tends to
foam.
10. Old oil/fat (or oil containing a residue of
particles from earlier use) is in ammable
and tends to ignite easily. It is therefore
best to change the oil/fat a er it has been
used three or four times, bearing in mind
that its life-span depends mainly on the
kind and quantity of food fried.
11.  e life span can be extended by  ltering
the frying oil/fat a er each cycle of use.
12.  e frying oil/fat may be stored inside
the deep fryer if the unit is kept closed
and stored in a cool place. However,
ensure that the appliance containing the
hot oil/fat has su ciently cooled down.
Nutrition-conscious deep-frying
For nutritious, healthy deep-frying we
recommend to use a temperature setting
of no higher than 175°C when deep-frying
amylaceous food, i.e. food with a higher-than-
average starch content. With the reduced
frying temperature, and with an equally
reduced amount of food in the frying basket,
the build-up of substances detrimental to
health is limited to a minimum.
General care and cleaning
Before cleaning the appliance, ensure it is z
disconnected from the power supply and
has cooled down completely.
To avoid the risk of electric shock, do not z
clean the appliance with water and do not
immerse it in water.
Do not use abrasives or harsh cleaning z
solutions.
Before the appliance is used for the  rst –
time, the frying container and the basket
should be thoroughly cleaned.  e inside
of the lid may be cleaned with a slightly
damp, lint-free cloth. To prevent any
remaining water from mixing with the
oil/fat, ensure that all parts are thoroughly
dried.
To remove the oil from the frying –
container, wait until the oil/fat has cooled
down su ciently but is still liquid;
carefully take out the heating element and
remove the oil/fat with a soup ladle. Once
the temperature has dropped su ciently,
you may also remove the frying container
carefully and pour out the oil/fat into a
heat-resistant container.  e oil/fat can be
 ltered by pouring it through absorbent
paper inserted into a heat-resistant funnel
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