Oil should be strained and or filtered (by using paper filters or a filtering pot or a skimmer) after it cools and after each use. This will keep the oil from early contamination. Oil used for fish should be stored separately.
Battered food should not be put into the basket directly. The batter will wrap around the basket coils and get stuck. Lower the basket into the oil first. Wearing gloves when placing battered food directly in oil.
The heating time will vary depending on the model and size. Whether you have a fixed bowl model or a removable bowl can make a difference. The average time for all should be between 10 and 18 minutes. The temperature indicator light will be on while the fryer is heating up. The light will go off when the fryer has reached temperature.
Metallic charcoal filters should be changed between 35 to 50 frying sessions, depending on model (the saturation indicator shows when the filter needs to be changed). Foam filters should be changed after 20 frying sessions. If you are frying fish we recommend using a separate filter and changing the oil after use. Waterclean filters made of carbon fibres should be washed after 80 uses (it regenerates after each wash). The Pure Air system is a permanent system that does not need to be replaced.
The oil in your fryer must be changed after 10 uses, as a minimum. Sunflower oil and groundnut oil must be changed after 5 uses or if you hear a popping sound (this means that there is water in the oil). To extend the life of the oil, filter it regularly. You may need to change it more often if frying fish, seafood or battered foods.
a) The oil is not hot enough. If you have an adjustable thermostat be sure it is set at the proper setting for the food you are cooking. If your unit does not have an adjustable thermostat, be sure the light on the fryer has gone off, this tells you that the oil is ready for frying. b) Too much food is in the basket. Fry the food in smaller quantities (particularly frozen foods) for better results. c) You did not cook the food long enough. Increase cooking time by a few minutes, lift basket to check for crispness.
a) The fryer was filled beyond the maximum level (either with oil or with food in the frying basket). Check the oil level. The bowl is marked with a minimum and a maximum level. b) Wet food has been dropped into the oil. Dry the food completely or remove any loose ice from frozen foods before frying.
Use a fat content recommended for frying. For best results we recommend unsaturated vegetable oil. Never mix different types of oil in your fryer, they may have different boiling points. If you use solid vegetable fat: • cut it into pieces and melt it in a bowl (at 150 °C) before putting it into your fryer. • never melt solid fat in the basket of your fryer. Never put solid fat directly into the frying basket.
Depending on the model: a) Exterior Basket Control (allows you to lower food into the hot oil with the lid closed to prevent splashing). b) Cool Touch Exterior. c) Sealed Locking Lid with one-touch automatic opening. d) Your fryer is equipped with thermal limiter to prevent overheating (dry-boil). This limiter is resettable for semi-pro models. If the appliance is not working, check to ensure that the limiter has not been triggered.
The fryer tank should be cold and filled before use, and the appliance should be unplugged. After a few uses, you should adjust the level. Always do this with the appliance unplugged and cold. Never use the fryer without oil or without cooking fat.
• As soon as the oil is heated to the proper frying temperature (Pilot light off). • Selected models include a multi-position thermostat that lets you choose between various cooking temperatures. The lower position regulates the oil at around 170°C / 338°F, the higher position at 190°C / 374°F. The lower setting may be used when cooking delicate foods that do not stand up well under higher temperatures (mushrooms, some types of fish). The higher setting will provide excellent results when deep-frying chips, meat, prepared frozen foods, vegetables etc.
Put the foods in the basket in accordance with the maximum fill mark set forth in the instructions. To get even better tasting food, we recommend filling to the half-way level rather than the maximum fill mark.
All small appliances have safety recommendations included in the instruction booklet. It is important that you read through the instruction booklet prior to use and save it for future reference. Do not use your electric fryer outside, do not use with an extension cable, do not use on gas burners or cooking hobs (under the extractor hood).
• Let the fryer cool completely. • Pour the oil into a separate container. This is a good time to strain the oil or replace it with new oil. • Remove the filters and the lid from the fryer (see specific model instructions). The lid should be cleaned with hot soapy water and dried thoroughly. Some lids can be cleaned in a dishwasher (see specific model instructions). • Change the filter (see specific model instructions). • The removable bowl (on selected models) should be cleaned with hot soapy water and dried thoroughly. Do not use abrasives. Removable bowls are also dishwasher safe. Do not forget to drain your valve if it is equipped with a filtration system. • Fixed bowls will need to be wiped out with paper towels to clean out as much oil residue as possible. Never immerse the fryer, cord or plug in water. You can place the fryer in a dry sink and fill the fryer halfway with water and a little washing up liquid. A non-abrasive sponge or kitchen brush can be used to scrub down the inside. Make sure the water does not overflow onto the outside of the fryer or over the heating element. • Pour the water out and rinse just the inside, dry thoroughly. • The outside of all fryers can be wiped down with a damp sponge. This is recommended after each use.
Regularly change the oil (8–10 uses). Remove the burned particles at the bottom of the fryer (cooking residue) after each use in order to keep the oil in better condition for longer. Regularly change (*according to model) or clean the filter: if this is not done, the filter will become clogged and prevent water from draining off during use. Regularly clean your fryer according to the precautions for use in the instructions.
Put the used oil in an air-tight container and dispose of it (consult your local recycling service as waste collection and infrastructure differ from one region to another. The ability to process recyclables varies depending on the local recycling service). Do not empty it in the sink.
Water and oil are not miscible: if they mix and overheat, the sudden evaporation of water can cause the oil to splatter. If the fryer makes a noise, this indicates that there is water in it. The noise is caused by the water evaporating. As soon as you hear these popping noises, please change the oil. If you do not change the oil, it may start to splatter.
‒ In semi-professional models, a safety device is activated if the fryer heats without oil. • Leave the product to cool down. • Use the RESET function on the base unit. ‒ Conventional cool wall fryers do not have a RESET function. Please take your product to one of our approved repair services.
• Chips made with fresh potatoes: - Put the fresh, uncooked chips in boiling water to remove the starch and stop them from sticking together. - Dry them with a tea towel, then put them on to cook in the basket for 8 minutes. Take them out and wait for the fryer to reach the right temperature, then put the basket of cooked chips into the fryer for two or three minutes to brown them. • For frozen chips, never add the chips directly to the basket or into the fryer. Remove as much ice as possible and dry them with a tea towel before putting them in the boiling oil. • For other types of food to be evenly cooked, cut them into pieces that are not too large and the same size. • Add the salt or seasoning to accompany the fried food at a distance from the fryer to avoid it falling inside.
Electric fryers are controlled by a thermostat which is designed to keep the oil at the right temperature to avoid it overheating and igniting, which makes them safer. Most deep fat fryers also feature a thermal safety cut-out system to stop it working if it gets too hot. Other safety features include viewing windows so the cooking food is visible, cool walls to keep the outsides from getting too hot, and locking lids that prevent oil from splashing out while cooking and reducing the risks of spills if a fryer is knocked.
Too much water may have collected in the oil. It is essential to dry the food completely and remove any ice from frozen foods before cooking. If there is too much water in the oil, the water will boil and force its way to the surface, making the oil spit.
Water and oil are not miscible: if they mix and overheat, the sudden evaporation of water can cause the oil to splatter. Always remove the excess water from foods before frying to ensure that the amount of water in the oil is kept to a minimum. Never pour food (in particular frozen food) directly into the basket or over the fryer, as the ice will introduce water into the oil. Do not cover the frying basket with the lid after use, as this can produce condensation in the fryer. Do not allow condensation from the lid to drip into the fryer. Never store or use the fryer outside, as this produces condensation.