Semi-Professional Fryer 5 L

The deep fryer is protected by a thermal safety device that switches it off automatically in the event of overheating. This device is a small red button located under the electrical component or in the cord storage compartment. Unplug the power cord, then press this button with a pointed object, a pen for example, to reset it.

Check that the control unit is correctly assembled into the oil housing and firmly secured. The small black safety switch must be activated: without this, the deep fryer will not switch on properly. Also check that the tank contains enough oil, as the deep fryer must never run empty.

Yes, that is normal operation. The indicator light follows the thermostat's cycles, which cuts and restarts heating to keep the oil at the right temperature. The temperature can be set between 150°C and 190°C, and the timer from 0 to 60 minutes.

Only use a good-quality frying oil: peanut, vegetable, pure corn, sunflower, rapeseed or light olive oil, without mixing different oils. Solid fat is forbidden: water can become trapped in it and forcefully spatter hot fat. Fill the tank between the MIN and MAX marks, never exceeding MAX or going below MIN.

Replace the oil after 10 to 15 uses, and sooner if it turns brown and thick. If you want to reuse it, it is recommended to filter it after each frying session.

Unplug the deep fryer and wait until the appliance and the oil have completely cooled, as the oil stays hot for a long time after use. The oil pot and the body can be immersed in water. The control unit and the heating element must never be immersed in water: wipe them with absorbent paper, then with a damp cloth and a mild soap. Dry all parts thoroughly and do not use an abrasive brush or chemical cleaner.

Place food that is as dry as possible in the basket: never add water, ice or damp food, as this risks splashing burning-hot oil. For frozen food, remove ice particles and thaw it thoroughly before frying. Do not overfill the basket and lower the basket slowly into the hot oil.

Chips fried a second time in the oil come out lighter and crispier. Between two batches, let the oil return to the required temperature before lowering the basket back in. After cooking, drain the basket on its stand then place the chips on absorbent paper.