5
Safety
Thermal safety cut-out
The appliance has been equipped with a thermal
safety cut-out that switches the appliance off if it
overheats. This may happen if there is no oil or fat or
not enough oil or fat in the fryer or if blocks of solid
fat are being melted in the fryer, which will prevent
the heating element from being able to give off the
heat produced quickly enough.
Take the following measures when the thermal safety
cut-out has switched the appliance off:
- Let the oil or fat cool down;
- Carefully press the ‘reset’ button at the back of the
control panel with a small screwdriver (fig. 2).
Now the appliance is ready to be used again.
Safety switch
The safety switch in the control panel ensures that
the heating element can only be switched on if the
control panel has been inserted correctly (‘Click’)
(fig. 3).
Auto shut-off
The fryer will switch off automatically after 2 hours.
When this happens, the power-on light in the on/off
switch will go out. To switch the appliance back on,
press the on/off switch again.
Cool zone
During frying, loose food particles collect on the
bottom of the inner pot. As the heating element has
been placed some distance above the bottom of the
inner pot and primarily heats the oil or fat above it,
the oil or fat between the bottom of the inner pot
and the heating element remains relatively cool (cool
zone). This prevents the food particles that end up in
this zone from burning, increasing the number of
times you can re-use the oil or fat.
Using solid fat
We advise you to use frying oil or liquid frying fat in
this appliance. You can also use solid frying fat, but if
you do, you have to take the following precautions to
prevent spattering of fat and overheating of the
appliance:
Use 3 kg of fat.
- If you want to use new blocks of fat, melt them
slowly over a low heat in a normal pan.
- Pour the melted fat carefully into the fryer.
- Put the plug in the wall socket and switch the fryer
on (see ‘Frying’).
• Store the fryer with the resolidified fat still in it at
room temperature. If the fat gets very cold, it may
start spattering when melted. Punch some holes
into the resolidified fat with a fork to prevent this
(fig. 4). Be careful not to damage the heating
element while doing so.
Before frying
- Clean the separate parts of the fryer thoroughly
before you use the fryer for the first time (see
‘Cleaning’).
- Put the appliance on a horizontal, even and stable
surface.
• If you want to place the fryer on top of the cooker,
underneath the extractor hood, first check if the
rings of the cooker have been turned off.
- Take the entire cord from the cord storage
compartment (fig. 5).
- Fill the dry and empty fryer with oil, liquid fat or
melted solid fat (see ‘Using solid fat’ and ‘Tips’) to
the top indication mark on the inner pot:
3.5 litres (fig. 6).
• Never mix two different kinds of oil or fat!
- Put the plug in the wall socket.
• Make sure the cord does not come into contact
with the hot parts of the appliance.
Frying
- Switch the fryer on by means of the on/off switch
(fig. 7). The power-on light in the switch and the
pilot light of the thermostat will go on (fig. 8).
- Set the temperature control to the required
temperature (fig. 9). For information about which
temperature to select, check the package of the
food to be fried or the tables in these instructions
for use.
- The oil or fat will be heated to the right
temperature in 10 to 15 minutes.
• While the appliance is heating up, the pilot light of
the thermostat will come on and go out a number
of times. The pilot light will continue to burn as
long as the heating element is heating up. If the light
stays out for some time, the oil or fat has reached
the preset temperature.
• The same procedure applies if you want to fry a
number of batches in a row, so wait until the pilot
light has been out for some time before you start
frying the next batch.
• If you are using oil or liquid fat, you can leave the
basket in the fryer while the fryer is heating up.
Of course you can also leave the basket in the fryer
