User manual MOULINEX PRINCIPIO RADI

[. . . ] - Never use your appliance if it is not working correctly, or if it has been damaged. If this happens, contact an approved Moulinex service centre (see list in service booklet). - Any intervention other than cleaning and normal maintenance must be carried out by an approved Moulinex service centre. [. . . ] When the temperature regulator light 1 goes off, open the lid by pushing on the opening button. 10 Press the handle unlocking buttons (C1) to fold back fully into its housing on the outside of the fryer. 11 When the cooking is finished, lift the handle (C2) horizontally, until you hear a "click" as it locks. To use a second time wait for the temperature indicator light to go out before frying. To avoid any risk of burns, never put your hands above the odour filtration zone. FILTERING THE OIL Remove small pieces of food with a non-metallic skimmer. You may store the oil or fat in the fryer, or in a separate airtight container. Filter the oil after each use with a filter paper (available from approved service centres). Crumbs that break away from food tend to burn and alter the quality of the oil more quickly. Empty the oil or fat into a large container and put it in the waste disposal. Practical tips OIL OR FAT Never operate your fryer without oil. Always use a good quality blended vegetable oil which can withstand high temperatures. Change the oil when it becomes brown (every 8 to 12 uses, depending on the amount of cooking done). If using sunflower oil, groundnut oil and soya oil ensure the oil is changed after every 5 5 uses. Never use lard or dripping as this may cause overflowing, smoking or risk of fire. Important: Before each use, make holes in the solid fat with a non-metallic spatula in the bottom of the bowl, in order to allow any water trapped under the fat to escape in the form of steam. PREPARING FOODS FOR FRYING No matter what the recipe, food must be perfectly dry : this will prevent overflowing and extend the life of the oil. [. . . ] For 600 g chips : - a first frying at 160 °C for 6 - 8 min then - a second frying at 190 °C for 5 - 8 min. For the crispiest results, dry food items thoroughly before frying, especially freshly made chipped potatoes. Set the temperature control according to the table above, or follow the instructions of food packaging. [. . . ]