2 When the oil or fat has reached the
required temperature the light will go out.
3 Lift the basket and put it on the rest. The
basket should always be in the raised
position when it is to be filled with food.
4 Place the food, which should be as dry
as possible, into the raised basket. Lower
the basket into the tank.
5 When the food is cooked, place the
basket on its raised position for a few
seconds to drain.
6 Remove the basket and put the fried food
in a dish with fat absorbing paper (eg.
kitchen paper/kitchen roll).
7 After use, set the temperature knob to
the lowest position by turning it
anticlockwise, then switch the fryer off.
Remove the mains plug from the socket.
Allow 2 hours for the oil to cool down.
8 Remove the basket and clean any excess
oil from the basket by using kitchen
paper. Wipe any spilt oil from the fryer
body.
9 Press the handle forward to unlock it
from its fixed position and lower into the
tank.
10 Replace the storage lid.
Cooking home-battered foods
This method allows for the fact that if wet
batter is placed in the basket prior to
cooking the food may stick. This method of
cooking requires extreme care.
1 Adjust the control dial to the desired
temperature. The red temperature
indicator light will come on.
2 When the oil or fat has reached the
required temperature the light will go out.
Leave the basket in the down position.
3 Coat the raw food in the batter and allow
it to drain slightly to get rid of the excess
coating.
4 Very carefully, slowly lower the coated
food into the hot oil, using a suitable
implement or tongs. This allows the
batter to become solid and prevents it
sealing to the mesh of the basket.
WARNING: Take care as the oil may
spit as the food is added.
5 Follow the instructions as given in parts 5
to 10 in general cooking method.
Getting the best
from your fryer
Oil and fat
• Always ensure that you use a good
quality lard or oil for deep frying. We
recommend corn, groundnut, rape seed
or vegetable oils. Do not use margarine,
butter or olive oil.
•Avoid mixing oil or fat of different
qualities.
• Change the oil or fat when it becomes
brown or milky in colour.
• If there are water droplets on the base of
the tank, the oil should be changed.
• Change the oil in your appliance after
frying 15 times.
Cooking
•Take into account the food to be cooked
before you select your frying temperature.
As a general guide pre-cooked food
needs a higher cooking temperature than
raw food.
•Your food must always be completely dry
in order to avoid overflowing and to
prolong the use of the oil or fat.
• All foodstuffs, particularly frozen food and
potatoes, contain moisture. When
lowered into the hot oil or fat, the water in
the food turns to steam and escapes.
• Do not overload the basket as it may
cause a drop of the temperature that may
leave the food greasy.
•Your fryer will always be ready to use if
you store cooled and filtered oil inside,
with the lid in place.
• Cook your food thoroughly. Remember
that your food may begin to turn golden
brown before it is cooked through.
• Select your cooking utensils with care.
Do not use utensils that may melt. Metal
utensils become hot and therefore should
have insulated handles.
IMPORTANT: When using metal utensils
take care not to damage the heating
element.
•Your fryer has a maximum capacity of
1kg of food, this is 1kg of fresh chips
5
(10 pages)
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