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Manafacture: Bosch File size: 333.05 kb File name: Language of manual:

• This appliance has been designed for domestic use only. USE This appliance is specially designed for use as a fryer and fondue pot. FRYER MODE Wash the basket, pan and lid in hot soapy water and then rinse and dry them before using the appliance for the first time. 1. Place the fryer on a flat, stable surface and pull the cable fully out of the cable compartment making sure that it is not touching any nearby heat sources. 2. Open the lid and take out the basket. 3. Fill the pan with oil without going beyond the maximum mark (0.5 litres). The oil or fat level should always be kept somewhere between the minimum and maximum marks. max min Oil 0,5L 0,45L Fat 0,4K 0,37K 4. Turn the temperature control to the OFF position and plug the appliance into the mains supply. The ON/OFF control light will come on (red pilot lamp). 5. Select the correct temperature for the food to be fried. The thermostat lamp (green) will light up as soon as the appliance has reached the selected temperature. During operation, the pilot lamp will switch itself on and off as it maintains the selected temperature. Fit the detachable handle to the basket, making sure that it locks on correctly. 7. Put the food into the basket. 8. Gently lower the basket down into the pan to prevent any splashing. 9. When you have finished frying, place the basket in the drain position to drain off any excess oil. 10. Switch it to the OFF position and unplug the appliance from the mains. Note: Note:Note:Note:Note:Note: You will have to take the handle off the basket if you wish to fry food with the lid fitted, reattaching it when frying has finished. If various foodstuffs are to be fried, wait for the oil to reach the set temperature between fries. RECOMMENDATIONS Ufesa recommends the use of oil instead of fat when using this appliance in Fryer Mode.. If solid fat/lard is being used then you should follow the instructions below to prevent it from splashing as it melts. 1. Before the first fry, melt the pieces of fat in a separate saucepan on a low heat. 2. Pour the liquid fat into the fryer’s pan. Avoid splashing it. 3. Check that the liquid fat covers the minimum level mark. Switch the fryer on and start cooking. When solid fat which has been used for frying has solidified in the fryer, proceed in the following fashion: 1. Make some holes in the solidified fat using a sharp object. 2. Close the lid on the fryer and select a low temperature so that the fat softens up slowly. 3. As soon as the fat has liquefied the temperature can be brought up higher. Note NoteNoteNoteNote Note: If your fryer contains solidified fat, store it at room temperature. REPLACING THE OIL The useful life for oil or fat depends on the number of uses and type of frying. It is advisable to periodically filter the oil in order to remove any impurities. Always store the fryer with the lid fitted; to stop dust or other elements from spoiling the oil or fat. Replace the oil when it becomes dark, produces a bad smell or gives the food a bad taste. Never add fresh oil or fat to that being used. Pour the oil away via the pouring lip. Used oil or fat must never be poured down the toilet or sink. Dispose of it in a sealed container and take it along to the appropriate refuse collection point. USEFUL TIPS • Foodstuffs should be completely dry before immersing them into oil or fat. • To stop chips from sticking together wash them before frying. • It is advisable to fry foodstuffs that contain a lot of water, such as chips, in two stages: Heat the oil up to maximum temperature and put the food in for five minutes. Drain it off and wait until the oil has reached maximum temperature again and then return the food so that it can finish browning off. • It is not necessary to defrost food beforehand, although it is advisable to fry frozen food in two stages. FONDUE MODE DEFINITION & TYPES We can define Fondue as food which is eaten shared and whose main ingredients are based on various pre-prepared sauces. The following types of Fondue can be included under this definition: Traditional fondues: Traditional fondues:Traditional fondues:Traditional fondues:Traditional fondues:Traditional fondues: (+60.C - 140.C) -Cheese fondue -Chocolate fondue -Soup fondue Bourguignonne fondue Bourguignonne fondueBourguignonne fondueBourguignonne fondueBourguignonne fondueBourguignonne fondue (+140.C – Max .C) -Meat fondue 170.C -Fish fondue 180.C To make a fondue, fit the fondue accessory ring used to hold the forks around the mouth of the pan, Note NoteNoteNoteNoteNote: Do not touch the Fondue accessory ring when the appliance is switched on. You could burn yourself. If you wish to make a traditional fondue, i.e. Cheese, Chocolate or Soup, then set the temperature selector to the lowest settings, especially for fondue (from 60 .C to 140 .C). If you wish to make a Bourguignonne fondue, i.e. with meat or fish , then set the temperature selector to the highest settings, as if you were frying (from 140 .C to Max .C). CLEA...

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