User manual DELONGHI F818

[. . . ] GB Read this instructions booklet carefully before installing and using the appliance. It is the only way to ensure the best results and maximum user safety. DESCRIPTION OF THE APPLIANCE (see diagram pag. Minute timer key (not for all models) O. Inspection door for pipe compartment RECOMMENDATIONS · Before use check that the voltage power supply corresponds to the one shown on the appliance data plate. [. . . ] Then immerse the basket back in the oil for a second time (see enclosed tables). FILTERING THE OIL OR FAT We recommend that you carry out this procedure each time you have finished frying as, especially when the food has been breaded or floured, the food particles tend to burn if they remain in the liquid thus causing much quicker deterioration in the oil or fat. Check that the oil is cool enough (waiting about 2 hours). In the models fitted with the electronic minute timer Set the cooking time by pressing key "N"; display "M" will show the minutes set. The figures will begin flashing immediately afterwards, signifying that the cooking time has started. The last minute will be visualised in seconds. In the event of error, the new cooking time can be set by keeping the key pressed down for more than 2 seconds. The display will reset itself, then repeat as for point 1 (above). The minute timer will show the end of the cooking time with two series of beeps at an interval of about 20 seconds. In order to switch off the audible alarm you only need press minute timer key "N". WARNING: the minute timer does not switch the appliance off. Models with drainage pipe Bring the front part of the deep fryer to the edge of the work surface, taking care that the feet (L) never protrude over the edge (fig. Open the lid of the deep fryer and remove the basket (fig. Open inspection door "S" as shown in fig. Remove plug "K" while at the same time squeezing the pipe with two fingers to prevent the oil or fat from leaking out before the pipe has been directed WARNING Never empty the deep fryer by tilting it or turning it upside down. Replacing the minute timer battery (fig. 5) · Remove the minute timer from its compartment by prising it from the right side (see fig. 5A). · Turn the battery cover (fig. 5B) placed on the back in an anticlockwise direction until it is released. · Replace the battery with another of the same type. If the appliance is to be replaced or thrown away, the battery must be removed and disposed of in accordance with the current laws as it represents an environmental hazard. 7 into a container (fig. Allow the oil or fat to drip into a container (fig. Remove any deposits from the tank using a sponge or absorbent paper. At the end of the procedure fit the plug back onto the drainage pipe and reposition it in its compartment. Put the basket back in the high position and place one of the filters supplied at the bottom of the basket (fig. You can obtain the filters from your retailer or one of our service centres. Next pour the oil or fat very slowly into the deep fryer so that it does not spill out of the filter (fig. The oil which has been filtered in this way can be preserved inside the deep fryer. [. . . ] To replace it, remove plastic filter cover "F" (fig. 14) by pressing hook "H" in the direction of arrow 1, then raise it in the direction of arrow 2. Quantity 500 1000 500 500 600 500-600 500 500-600 250 300 400 250 400 400 300 200 Temperature °C 190 190 160 160 160 170 160 160 170 170 160 150 160 150 170 170 Time in Minutes 1st Phase 2nd Phase 1st Phase 2nd Phase 6-7 1-2 10-12 2-3 9-10 9-10 7-10 8-10 8-10 6-7 5-6 6-7 7-9 10-12 8-9 9-10 11-12 8-10 FISH Squid Canestrelli Scampi tails Sardines Cuttlefish Sole (n. 8 - 10) Artichokes Cauliflower Mushrooms Aubergines Courgettes MEAT VEGETABLES Bear in mind that the cooking times and temperatures are approximate and must regulated according to the ammount of food which is to be fried and to personale taste. 9 FRYING FROZEN FOOD · Frozen foods have very low temperatures. As a result they inevitably cause a considerable drop in the temperature of the oil or fat. [. . . ]