After Frying - DeLonghi D28313 Instrucciones Para El Uso

lid before lowering the basket in order to avoid hot
oil from splashing out.
3. Plug into the mains socket and set thermostat knob
"N" to the required temperature (fig.4). When the
temperature set has been reached, signal lamp "M"
will go off.
4. As soon as the signal lamp goes off, immerse the
basket in the oil, lowering the handle slowly after
sliding the handle's "B" slider back.
• It is completely normal for a considerable amount of
very hot steam to pour out of filter cover "E" imme-
diately after this.
• At the start of cooking, immediately after the food
has been immersed in the oil, the internal wall of
viewing window "D" will steam up, before pro-
gressively clearing.
• It is normal for drops of condensation to form
around the basket handle while the appliance is
working.
MODELS WITH ELECTRONIC MINUTE TIMER
1 Set the cooking time by pressing the "R" button. The
display "Q" will show the minutes set.
2 The numbers will straight away begin to flash. This
shows that the cooking time has begun. The last
minute is displayed in seconds.
3 If an error is made, the new cooking time can be set
by holding the button down for more than 2 sec-
onds. The display will reset and the process can
then be repeated from point 1.
4 The minute timer will indicate the end of the cook-
ing time with two series of beeps about 20 seconds
apart. To turn the acoustic signal off, press the
minute timer button "R".
IMPORTANT: the minute timer does not turn the appli-
ance off.
Replacing the minute timer battery (fig. 16)
• Remove the minute timer from its housing by prising
it from the lower side (see fig. 16A).
• Turn the battery cover on the back of the battery
anticlockwise (fig. 16B) until it comes free.
• Replace the battery with another of the same type
(L1131).
When replacing or disposing of the appliance, the bat-
tery must be removed and disposed of according to cur-
rent legislation as it represents a hazard to the environ-
ment.
8

AFTER FRYING

When the cooking time runs out raise the basket and
check if the food has reached the required golden
colour. In the models fitted with a viewing window this
check can be carried out by looking through the win-
dow without opening the lid. If cooking is complete, turn
off the appliance by unpluging from the outlet.
Drain excess oil by leaving the basket inside the deep
fryer for a while in the high position.
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).
Models with drainage pipe
Bring the front part of the deep fryer to the edge of
the work surface, taking care that the feet (K) never
protrude over the edge (fig. 5).
1. Open the lid of the deep fryer and remove the
basket (fig. 3).
2. Open inspection door "O" as shown in fig. 6.
3. Remove drainage pipe "L".
4. Remove plug "J" 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
into a container (fig. 7).
5. Allow the oil or fat to drip into a container (fig. 8).
6. Remove any deposits from the tank using a sponge
or absorbent paper.
7. At the end of the procedure fit the plug back onto
the drainage pipe and reposition it in its compart-
ment.
8. Put the basket back in the high position and place
one of the filters (optional) at the bottom of the
basket (fig. 9). You can obtain the filters from your
retailer or one of our service centres.
9. Next pour the oil or fat very slowly into the deep
fryer so that it does not spill out of the filter (fig. 10).
10. The oil which has been filtered in this way can be pre-
served inside the deep fryer. However, if a long time
elapses before it is next used, it is advisable to preser-
ve the oil in a closed container in order to stop it dete-
riorating. It is good practice to keep oil used for frying
fish separate from that used for frying other food.
If fat is used, be careful not to let it cool down too
much or it will solidify.