or thickness of food and your own taste.
• Always ensure that you use a good quality
lard or oil for deep frying. Corn groundnut,
vegetable or rapeseed oil are ideal, Do not
use margarine, butter or olive oil.
• Take into account the food to be cooked
before you select the frying temperature,
as a general guide precooked foods need a
higher cooking temperature than raw foods.
• These foods are best when fried in very
small quantities to maintain their individual
shapes.
Cleaning the fryer
Cleaning should only be carried out when
the fryer is switched off and the plug
removed from the socket, the fryer should
have completely cooled.
• Remove the lid from the body. Lift up the
basket handle and remove the basket from
the pot. The basket can be washed in warm
soapy water it should be thoroughly dried
afterwards.
• Wait for the fryer to cool then remove oil
tank and pour oil out. Pour hot water into
the tank, and then use a damp cloth and a
little mild soap to clean. Do not use steel
wool scouring pads to clean. Finally, use a
dry cloth.
It is recommended that you change your oil
after 5 or 6 use, or after 2 weeks of storage.
• Wash the lid with warm water, a little mild
soap. Wash again with clean water, and
swing off the water, and wipe the water off
entirely.
• Clean the shell with a cleaning dump cloth.
Never immerse the body of the fryer in water
or any other liquid.
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