User manual SMEG SEF80EB

[. . . ] Dimensions of hole cut in work surface : 480 X 275 mm 22 GB Assembly FIG. Bolt Heating element Oil bowl Basket Heater control light Thermostat on/off indicator light Hinge 5 6 23 GB The fitting plate is fixed into the work surface. It is then ready to receive, in order : 1. the heating element, which you pivot on its hinge towards the bottom, in order to position it in the bowl 3. [. . . ] the heating element, which you pivot on its hinge towards the bottom, in order to position it in the bowl 3. 2 T. S. 24 GB The stainless steel anti-emulsion bowl The stainless steel bowl constitutes a major component of your cold zone fryer. The very special shape has been specifically devised and designed, to maximise use of the characteristics of the cold zone and to offer a maximum of safety, by avoiding any overflow during use of the fryer. This exclusive model has been registered. All the aesthetic characteristics which give the bowl its unique appearance (curves, slopes, and differences of level) in fact correspond to technical requirements. The principal objective was to overcome bubbles of emulsion which occur on the sudden introduction of particles of ice or water into the oil bath. This sometimes occurs when cooking products which are frozen or which contain too much water. There are 5 zones in this bowl : The bottom of the bowl : All around the perimeter of the bottom of the bowl, an 11 mm channel has been inset, in order to gather and store debris. This particular shape permits a reduction of 0. 4 litre in the volume of oil in the cold zone. Furthermore, the channel gives the bowl excellent stability when taken out. If you use a temperature which is too low, food surfaces are not sealed, and fat penetrates. It goes without saying that the thicker the pieces to be cooked are, the longer they must stay in the frying bath. It is therefore advisable to choose a cooking temperature which allows food to be cooked in depth without burning it on the outside. The temperature you have chosen is reached when the green light goes out. Position the knob according to the type of food to be cooked. These positions may vary in relation to the quantity used, and the personal taste of the consumer. THERMOSTAT POSITION PREPARATION Optimum quantities 500 gr * * 250 gr 500 gr Maximum quantities 750 gr * * 350 gr 750 gr 1 (=160°) 1-2 (=170°) 2 (=180°) 2-3 (=185°) french fried potatoes (blanching) Chicken legs and wings rissoles, fisch croquettes, cheese fondues french fried potatoes (frying) * These values depend essentially on volume. Please ensure that food is full immersed in the frying bath 28 GB Maintenance Before any maintenance, disconnect the appliance and let it cool. The fryer can be completely dismantled (proceed in the reverse order to that for Assembly). All the pieces may be simply maintained. A « drainer » position has been devised, to permit the heating element to be secured during cleaning. Hinge : the « drainer » position The aluminium hinge which permits the turning of the element during maintenance is fitted with a stainless steel securing bolt. This piece runs to the right and secures the element, which is held "suspended" above the bowl during the time necessary for disposing of the fat. Cover A stainless steel cover entirely covers the anti-emulsion bowl. [. . . ] All the pieces may be simply maintained. A « drainer » position has been devised, to permit the heating element to be secured during cleaning. Hinge : the « drainer » position The aluminium hinge which permits the turning of the element during maintenance is fitted with a stainless steel securing bolt. This piece runs to the right and secures the element, which is held "suspended" above the bowl during the time necessary for disposing of the fat. Cover A stainless steel cover entirely covers the anti-emulsion bowl. It must be withdrawn during use of the appliance. [. . . ]