DeLonghi D895UX Instructions For Use Manual

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Contents

the opening button pressed down).• Remove the lid by pushing it gently backwards (seearrow “1” fig. 11) and pulling upwards (see arrow“2” fig. 11).• After washing, dry thoroughly. Remove any waterleft in the bottom of the container and, in particular,inside the oil drainage pipe. This avoids dangerousspurts of hot oil during use.Model with non-stick bowlTo clean the bowl use a soft cloth with a neutral deter-gent never using objects or abrasive detergents.COOKING HINTSHOW LONG THE OIL OR FAT LASTSThe oil or fat must never go below the minimum level.From time to time it is necessary to renew it completely.The length of time the oil or fat lasts depends on what isfried.Breading, for example, dirties the oil more than simplefrying.As for all types of deep fryer, the oil deteriorates if it isreheated several times! Therefore, even if used correctly, itshould be completely changed after 5-8 times.Since the deep fryer works with little oil, due to its rotat-ing basket, there is the considerable advantage that youonly have to get rid of about half the amount of oil thatyou would with the other deep fryers on the market.HOW TO FRY CORRECTLY• It is important to follow the recommended tempera-ture for every recipe. If the temperature is too low,the fried food absorbs oil. If the temperature is toohigh a crust quickly forms on the outside while theinside remains uncooked.• The food which is to be fried must only beimmersed when the oil has reached the right tem-perature, i.e. when the signal lamp goes off.• Do not overfill the basket. This would cause the tem-perature of the oil to drop suddenly, resulting infried food which is too greasy and not uniformlyfried.• When frying small quantities of food, the tempera-ture of the oil must be set lower than the tempera-ture indicated to avoid the oil boiling too violently.• Check that the food is thinly sliced and of eventhickness, as food which is too thick cooks badly onthe inside, despite looking nice, while food of aneven thickness reaches the ideal cooking point all atthe same time.• Dry the food completely before immersing it in theoil or fat, as wet food becomes soggy after cook-ing (especially potatoes). It is advisable to bread orflour food which has a high water content (fish,meat, vegetables), being careful to remove theexcess bread or flour before immersing it in the oil.10