Important Tips; Cleaning And Care - Steba FO 1.1 Mode D'emploi

Fying:
∙ Once you have filled the pan with liquid, set the regulator to the required tempera-
ture. Pay attention to min/max filling level!
∙ The temperature control light is on. After the intended temperature is achieved (ca
5-7min) the light is "off"
∙ The temperature control light is on, the appliance is heating.
∙ You can now put food onto the forks and carefully immerse them into the oil.
∙ Please ensure that the stock is not boiling (bubbling) when you are having a bouil-
lon fondue.
∙ The lamp is on when the device is heating.
∙ Do not carry pot filled with hot oil – risk of scalding!
∙ It is advisable to allow the oil to cool down a little first.
∙ Do not put too much food onto the forks – this will prevent the oil from cooling too
quickly.
Danger of splashes!
To avoid splashes or foaming of the fat only use food which is not too wet (dry the
food with cloth, remove ice from the food etc.). Insert the food slowly into the fat.
If the fat is foaming excessively, lift the basket several times. Never carry the de-
vice when there is hot oil inside. Danger of burns! Always cool down the fat before
moving it. Parts of the appliance, e.g. the upper edge of the oil tank or the steam
escaping from the fryer can be very hot.
Take care that nobody can rip at the power cord and pull the appliance from the
table (especially children). To avoid this attach the power cord, e.g. to the leg of the
table.

Important Tips:

According the latest knowledge of researchers, following max. temperatures should
be obeyed and all foods should be fried max to a gold colour:
170°C for all potatoes, breaded food and all other starch containing products
190°C for meat and poultry with no breading
In opposite to the tips on the packaging of frozen food we advise to defrost the food
short before frying to avoid any ice inside the fryer.
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Cleaning and care

∙ Always unplug from the mains before cleaning.
∙ Allow device to cool to room temperature.
∙ Remaining of breading or other food should be removed from the oil regularly.
∙ The fat should be cooled down after frying. Them the fat should be poured into
a bowl. After that the fryer and the basket should be cleaned. Put a coffee filter
paper into the basket and put the basket into the fryer and pour the fat slowly into
the filter.
∙ At fish or meat the oil can be used 5-10times. When potatoes are used the fat can
be used longer.
Attention:
∙ Old or dirty fat can be inflamed when it is overheated, therefore it
must be exchanged on time. In case of fire, pull the plug out of the socket and ex-
tinguish the fire by closing the lid. Never use water to extinguish the fire!
∙ Always exchange the oil when it smells strange, is dark brown or starts smoking at
low temperatures.
∙ Do not immerse electrical part in water.
∙ The pot can be cleaned in warm water with normal commercial washing up liquid.
Then dry thoroughly and ensure that there is no water in the lid.
∙ Wipe heating element and surface of housing with a damp cloth.
Cheese or chocolate fondues
The ceramic pot with special bread forks is available from Steba.
Item No 99.22.00, EAN 40 11 833 400 536
Insert the grille so that the food is not resting on the bottom.
If the food is not surrounded by water because of an air bubble, place a weight such
as a plate onto the bag.
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