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G
INSTRUCTION FOR THE USER
G.1
Fryer use
DANGER
Do not use exhausted oil or fat
cause due to a low flash point
and easily reach boiling point.
General precautions
• The appliance is intended for commercial use by trained
personnel.
• These appliances are intended for use in commercial
applications such as kitchens, restaurants, hospitals or in
commercial businesses such as bakeries, butchers etc. but
not for continuous massive production of food.
• This appliance must only be used for its expressly designed
purpose; i.e. for frying foods in oil or solid fat.
Any other use is to be considered improper.
• Before introducing oil in the tank, make sure it does not
contain water.
• Pour the oil in the tank up to the maximum level indicated by
the special reference notch situated on the rear wall of the
tank.
• When using solid fat, melt the fat separately and then pour
in the tank.
Do not leave fat in the tank at the end of cooking.
• Particularly bulky and wet foods can cause sprays of hot oil.
• Place the basket with food to be cooked, slowly in the
boiling oil, making sure that the froth formed does not spill
over the edge of the tank.
If this occurs, stop dipping the basket for a few seconds.
• When isn't necessary to use it, place the lid in the
appropriate
2
support.
1
CAUTION
Top up the oil tank whenever it falls below
the minimum level, marked by the special
reference notch (danger of fire).
CAUTION
Tank emptying must be done when the oil
is <70 ℃ cold.
CAUTION
Do not use the appliance when empty or in
conditions that compromise its optimum
efficiency.
Setting fryer temperature
TYPE OF FRYING
Foods that do not disperse
pollutants in the oil
Breaded foods
Floured foods
NOTE!
For cooking floured food, set the temperature to
170℃.
A higher temperature does not improve the cook-
ing result but will make the oil deteriorate more
quickly (the residual flour in the oil tends to burn).
IMPORTANT
During cooking, manually remove any residuals of
food present in the oil.
The prolonged presence of these residuals alters
the taste and fragrance of the oil, reducing its useful
life.
For a quick and good measure of the degree of oil
deterioration, use the litmus strips available on the
market.
CAUTION
Tank emptying must be done when the oil
is cold.
NOTE!
The maximum load is 4.5 kg with fresh potatoes
and 3 kg with frozen potatoes.
SET THE TEMPERATURE
TO
180/185℃
175/180℃
170℃
21
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