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8. Oil used for frying fish should be stored separately from oil used for other foods. If fat is used for frying, this should not be allowed to cool too much, otherwise it may solidify. CHANGING THE ANTI-ODOR FILTERS With time the odor-eater filters placed inside the lid lose their effectiveness. A change of color in the filter, visible through inspection opening (E) on the inside cover, shows that the filter needs to be changed. To replace it, remove plastic filter cover (fig.10) by pressing hook in the direction of arrow 1, then raise it in the direction of arrow 2. Replace the filters. Note: The white filter must be inserted first with the black filter on top. The filter cover must be placed over the black filter (fig. 11). CLEANING Before cleaning, always remove the plug from the electrical socket. Never immerse the deep fryer in water or hold it under the tap. By getting inside the water would cause short circuiting. Do not immerse the lid in water without having first removed the filters. To clean the deep fryer interior, proceed as follows: • Check that the oil is sufficiently cold (wait about 2 hours), then empty out the oil or fat as previously described in the paragraph headed “filtering of oil or fat”. •Remove any deposit from the bottom of the bowl using a sponge or a paper towel. •Wash the tank with hot water and washing liquid, then rinse. •We advise regular cleaning of the basket, with care being taken to eliminate any deposits. • The basket (F) can be washed in a dishwasher. •After frying, wipe the outside of the fryer with a soft damp cloth in order to remove any oil smears and condensation. • Remove the lid by pushing it gently backwards (see arrow 1, fig. 9) and pulling upwards (see arrow 2, fig. 9). • After washing, dry thoroughly. Remove any water left in the bottom of the container and, in particular, inside the oil drainage pipe. This avoids dangerous spurts of hot oil during use. COOKING HINTS HOW LONG THE OIL OR FAT LASTS When oil goes below minimum level mark, add new oil. It is advisable to remove the oil from time to time in order to preserve not only the quality of its flavor, but also the digestibility of the fried food. The number of times the oil can be used depends on the type of food you fry. For example, the oil must be changed more often if food coated in breadcrumbs is fried frequently. We advise that the oil be completely changed every 5/8 times or it should be completely changed in the following circumstances: unpleasant odor, smoke when frying, oil becomes dark in color. PERFECT FRYING • The food to be fried should not be lowered into the oil until the the signal light switches off. •Do not overfill the basket. Too much food in the basket lowers the temperature of the oil suddenly, with the result that the food will be greasy and unevenly-fried. •When frying small quantities of food, the temperature of the oil must be set lower than the temperature indicated to avoid the oil boiling too violently. • Check that the food is sliced thinly and evenly. Thick slices will not be fried throughout, although they will look very attractive on the outside. If the food is evenly sliced, each slice will be perfectly fried at the same time. • Be sure to dry the food carefully before frying. Damp foods - especially potatoes - remain soggy after frying. Foods with a high water content (e.g. fish, meat and vegetables) should be dipped in breadcrumbs or flour. Remember to shake off any excess flour or breadcrumbs before frying. FRYING NON-FROZEN FOOD Bear in mind that the cooking times and temperatures are approximate and must be regulated according to the ammount of food which is to be fried and to personal taste. Type of food Max. Quantity Temperature (°C) (°F) Time in Minutes Fried potatoes half portion whole portion 1.1 lb / 500 gr 2.2 lb / 1000 gr 190 190 370 370 phase 1 5 - 6 phase 2 2 - 3 phase 1 7 - 9 phase 2 6 - 8 Fish Squid Scallops Shrimp Sardines Soles (1) 1.1 lb / 500 gr 1.1 lb / 500 gr 1.1 lb / 500 gr 1.1 lb / 500 gr 0.9 lb / 400 gr 160 160 160 170 160 320 320 320 340 320 12 - 13 12 - 13 10 - 11 12 - 13 8 - 9 Meat Beef cutlets (1) Chicken cutlets (1) Meatballs (13) 0.7 lb / 300 gr 0.7 lb / 300 gr 1.2 lb / 550 gr 170 170 160 340 340 340 8 - 9 7 - 8 7 - 8 Vegetables Artichokes Cauliflower Mushrooms Eggplant (4 slices) Zucchini 0.6 lb / 250 gr 0.9 lb / 400 gr 0.9 lb / 400 gr 0.2 lb / 100 gr 0.7 lb / 300 gr 150 160 150 170 160 300 320 300 340 320 11 - 12 9 - 10 9 - 10 7 - 8 11 - 12 FRYING FROZEN FOOD 1. Due to their extremely low temperature, frozen foods inevitably lower the temperature of the oil. For good results each time you fry, we recommend you don’t exceed the maximum quantities set out in the following table. 2. Frozen foods are frequently covered with a coating of ice crystals, which should be removed before frying. Lower the basket very slowly into the oil in order to ensure that the oil does not boil over. Before lowering the basket into the oil, ensure that the li...