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for about five seconds, off for fifteen seconds, on for five, off for fifteen, etcetera, until the shortening
is melted. If you see any smoke coming from the oil while melting this way, shorten the "on" cycle and
lengthen the "off" cycle (to melt more slowly), as smoke shows that you are scorching the shortening
and cutting its useful life.
Never attempt to melt a solid block of shortening by setting it on top of
the heat tubes. This is unsafe, dangerous, and will void the fryer
warranty.
When the fryer tank is filled and the shortening melted, replace the crumb screen over the heat
tubes.
Before starting operation, turn the thermostat to the probable working temperature (usually 350
degrees), wait for the temperature to stabilize, and check the thermostat by using a high-quality
immersion thermometer.
+
Do not move a fryer when filled with a hot liquid.
+
Do not go near the area directly over the flue outlet when the fryer is working.
+
Always wear oil-proof, insulated gloves when working with the fryer filled with hot oil.
+
Always drain hot oil into a metal container . . .hot oil can melt plastic buckets.
Cleaning & Maintenance
Any piece of equipment works better and lasts longer when maintained properly and kept clean.
Cooking equipment is no exception. Your "Cuisine" Deep Fat Fryer must be kept clean during the
working day and thoroughly cleaned at the end of each day.
Daily
1. Remove and wash all removable parts.
2. Clean ail exterior surfaces of the body. Do- not use cleansers,
Form CU-DFF 08/84
WARNINGS!
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