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Regularly remove burnt food particles while frying. Always use
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utensils that are safe to immerse into hot oils without damaging
the utensil or the appliance, and always wear oven mitts when
removing any burnt food particles.
After use and before storage, filter oil with the integrated
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filtration system (see Oil Filtration)
Do not reuse oil that has been used to fry fish or other strongly
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flavored food.
Some meats, such as chicken wings, will release large amounts
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of liquids when frying, thus watering down the oil. Do not reuse
this oil.
Do not use the cooking oil anymore if you notice the following:
Before use: oil smells rancid or its color has visibly darkened.
During use: oil is foaming strongly, or smoke appears on the oil's
surface at normal operating temperature.
STORING OIL
•
Do not store used cooking oil in the refrigerator. Choose a cool
place that is not subject to sunlight. Generally, oil may be stored for
a period of 3 months once the bottle is opened. Please observe the
oil manufacturer's storage directions as well.
HINTS AND TIPS
Smaller quantities of food normally require a slightly shorter cooking
•
time than larger quantities of food.
•
To reduce cooking time, defrost food prior to cooking. It is
recommended that some foods should not be thawed/defrosted
prior to cooking, such as frozen fish, and frozen French fries.
•
It is recommended to use a meat thermometer to check the
cooking progress.
•
In the event of food flare-ups, do not remove the lid, do not remove
the basket; unplug the appliance.
•
When the food you are cooking requires shaking, it is
recommended to use a timer set for half of the suggested cooking
time. This way a bell will ring and remind you to shake the basket.
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