ATA K7GFG0515A Bedienungsanleitung Seite 52

Electric Fryer (fig. 27 pag. 8)
To light the fryer, proceed in the following way:
- turn the thermostat knob (1) to the position required for the selected cooking temperature, the
two pilot lights turn on; the green one stays alight to mark the presence of tension, while the
orange one goes out as soon as the oil has reached the required temperature.
To turn off the fryer turn the knob to the 0 position.
Electronic fryer
Follow the instructions for the gas fryer with electronic controls starting from the paragraph
"Normal functioning".
Preparation for cooking (fig. 20, 21 – pag.7)
First of all clean the vat carefully especially where it will be in contact with the oil following the
instructions in the cleaning paragraph. Having done this make sure that the draining tap (1) is
tightly closed, and fill with cooking oil to a level between the minimum sign and the maximum (2),
this level should always be maintained during cooking. Then it can be switched on selecting the
required temperature for use with the fryer.
If solid fat is used it should be melted gradually otherwise it will overheat where it is in contact with
the heating element creating a dangerous situations. First of all the baskets and the bottom grid must
be taken out (3). Then put in the solid fat. Then the fryer can be used for one minute with pauses of
three minutes in between until it has melted. When all fat has melted and it is the right quantity the
required temperature can be selected for frying.
Method of use
The oil should be changed frequently to avoid dangerous situations do not use it when it has
become brown and viscose.
Never fill the basket more than 50% full, in order to achieve rapid cooking and low oil absorption.
If a basket is put into the vat with only partly drained food, it can cause a sudden boiling of the oil
and the subsequent formation of foam due to oil emulsion with the water content of the food. Lift
out the basket and then put it back so that the foam will condense.
Periodic oil filtration (fig. 22 – pag.7)
During cooking different sized particles come off the food and the largest end up on the bottom
grid (3), while others are deposited in the cold area at the bottom of the vat. To prevent these
residues from ruining the oil and consequently the food, they must be eliminated periodically. After
leaving the oil to cool the bottom grid should be removed by lifting it out slowly so that no large
residues will be dispersed in the oil. Having done this the drain tap must be opened (4) making sure
that the basket (5) in the basin (6) is positioned below the drainpipe, and all the oil should be
drained. If at the end of this operation the oil is not adequately purified, it must be filtered again.
Then the vat must be cleaned, the drain tap closed and it can be filled with oil.
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