Elba DOMINO Mode D'emploi page 8

Basket handle hook
Fig. 1.8a
Basket handle hooked
Fig. 1.8b
Releasing the handle
to move it inwards
Fig. 1.8c
PRECAUTIONS WHEN
USING SOLID FAT
Some frying fats solidify when they cool.
Melt them as follows:
– Make a hole in the fat down to the
heating element.
– Switch the fryer on at 160°C for about
a minute, then turn it off by turning the
thermostat knob to 0.
– Repeat this operation until the fat is
completely melted.
WARNING: Make absolutely sure that
when dissolving the fat the heating
element does not become red hot
because the fat could catch fire.
While using the fryer the pan cover
must always be removed.
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TIPS FOR CORRECT FRYING
– Each food has a recommended frying
temperature which should be respect-
ed, because if the temperature is too
low the frying will be oily, while if it is
too high the food will be too crispy on
the outside and raw inside.
– Use a good special oil for frying.
– Put the basket with the food to be fried
into the oil only when the oil is at the
correct temperature (after the temper-
ature indicator light has gone out).
– Do not overfill the basket otherwise
the oil temperature will drop suddenly
and the frying will be greasy and
uneven.
– If possible the food should be of the
same thickness and not too thick.
– When the food is cut too thick it cooks
badly in the middle, even if it looks
good. If it is of the same thickness
cooking will be ideal and uniform.
– Large items of food (chicken, whole
fish, etc.) which remain partly uncov-
ered must be turned half way through
cooking.
– Before putting the food into the basket
dry itthoroughly, otherwise the food,
especially potatoes, will be soft after
cooking.
– Fish, meat, vegetables and all other
food which contains a lot of water
should be coated with breadcrumbs or
flour. Make sure to shake off the
excess of breadcrumbs or flour.
– Never salt the food in the fryer.
– At the end of frying do not leave the
food in the basket inside the fryer: the
fatty vapours given off in fact made
the fried food soft, so that it loses that
crispiness which is the sign of good
frying.
– For best results filter the oil after cook-
ing a few times and change it fre-
quently.