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Note:
•
Use only blended vegetable oil, pure corn oil, or peanut oil.
Do not use ground-nut oil, sunflower oil, soya oil, olive oil,
lard or dripping.
•
Never mix different oils and fats together.
•
Do not mix the used oil with the new oil together if possible.
•
Store the used oil in the pot with lid closed, without being
plugged in, to keep it fresh and clean.
B. Filling the frying basket:
1) Gently place the foods to be fried into the frying basket and
do not exceed the ½ capacity of the basket. Never overfill.
Note:
•
Moist foods, such as chipped potatoes, need to be blotted
with toweling before frying. Moist foods cause excess
foaming, spattering, and crackling.
•
Remove any ice crystals before putting the frozen foods into
the hot oil. Frying the frozen foods will take a little longer
time.
C. Frying food:
1) Insert the basket handle by sliding the end of the handle into
the fixing groove of the basket to hold the basket. See the
following photos for the details.
Picture 01
2) Make sure that the indicator light goes out before frying
food.
3) Hold the basket with foods and slowly lower it into the
interior bottom of the pot. Then take the basket handle off the
basket.
4) Cover the pot with the glass lid, if you prefer, to avoid
occasional spattering of hot oil.
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Picture 02
Picture 03
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