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OIL FIRE
– IMPORTANT: If the oil catches fire
suffocate the flames immediately using
the fryer cover.
– Never use water, because this
would cause the flames to become
worse.
CHANGING THE FRYING
OIL
– Keep an eye on the oil level, which
must never drop below the minimum.
– The oil should be changed regularly.
– The length of time the frying oil lasts
depends on the type of food to be
fried; as compared with normal frying,
if the food is floured, for example,
there will be more deposits in the oil
and it should therefore be changed
more frequently.
– If during cooking the oil smokes or
smells bad it should be changed
completely.
A
Fig. 1.9
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USE OF THE COVER
– Wait for the oil to cool down before
covering the fryer with the cover.
To position the cover correctly fold the
basket handle inwards (fig. 1.8c and
1.9 - arrow "A').
EMPTYING THE TRAY
– The try is emptied when the oil is cold.
– To take out the tray raise the heating
element and lift the tray by pressing
with the fingers inside where studs are
provided.
– For easier oil emptying hold the tray
tightly and tip the oil out at one corner.
If you use frying fats which solidify
raise the heating element before the
fat solidifies.
Look out for drops of hot oil when
raising the heating element and dry
them off immediately.
Fig. 1.10
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