FR1000 - Deep fryer UFESA - Free user manual and instructions

USER MANUAL FR1000 UFESA

3. On/Off control lamp

6. Top lid with permanent filter

12. Cable compartment.

• Read through these instructions carefully before using the appliance for the first time. Safeguard them for future reference.

• Before plugging it in, check that the voltage corresponds with that stated on the characteristics plate. Use an electrical socket with an earth connection.

• Never immerse the appliance in water or any other liquid.

• Make sure that all of the pieces are completely dry and that there are no tra- ces of water in the pan before using the appliance.

• Never switch the appliance on before it has been filled with oil or fat. The oil or fat level must always lie between the minimum and maximum marks. Before beginning a new frying or fondue session, make sure that there is sufficient oil, fat or sauce in the fryer.

• In fryer mode, only use oils and fats recommended for fryers. When using fresh fat/lard in blocks or pieces melt it down in a saucepan beforehand and then pour it into the fryer before switching it on.

• Do not overfill the basket as this may cause the hot oil or fat to spill over the top of the fryer.

• Keep the appliance out of children’s reach. Never leave it unattended.

• Avoid moving the fryer while it is operating.

• Do not touch the hot surfaces. Use the handles and controls.

• Do not obstruct the ventilation grille on the top lid.

• After use, set the control knob to the OFF position, unplug it from the mains supply and leave it until it has cooled down sufficiently before moving it. If the oil or sauce has to be emptied out then leave it until it is completely cold. ENGLISHENGLISH ENGLISHENGLISH ENGLISH

• Always unplug it from the mains supply when it is not in use and before cleaning it.

• Do not unplug it by tugging on the mains cable. Never leave the mains cable hanging freely.

• Keep the appliance and the cable away from hot surfaces.

• Do not use the appliance for uses other than those stated in this manual.

• To avoid risks, do not use the appliance if either the cable or plug are damaged. Cable repairs and replacements must be carried out exclusively by an Authorised Technical Service Centre.

• 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.

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). max min Oil 0,5L 0,45L Fat 0,4K 0,37K5. 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 swit- ch 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: 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

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. NoteNote NoteNote Note: If your fryer contains solidified fat, store it at room temperature.

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 sau- ces. The following types of Fondue can be included under this definition: Traditional fondues:Traditional fondues: Traditional fondues:Traditional fondues: Traditional fondues: (+60ºC - 140ºC) - Cheese fondue - Chocolate fondue - Soup fondue Bourguignonne fondueBourguignonne fondue Bourguignonne fondueBourguignonne fondue Bourguignonne fondue (+140ºC – Max ºC) - Meat fondue 170ºC - Fish fondue 180ºC To make a fondue, fit the fondue accessory ring used to hold the forks around the mouth of the pan, NoteNote NoteNote Note: 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 ºC to 140 ºC). 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 ºC to Max ºC). CLEANING & MAINTENANCE Wait until the oil, fat or sauce has cooled down before attempting to store the appliance. Fold the handle on the basket into the pan, stow the cable away in the cable compartment and close the lid. Side handles are provided to help you ca- rry the appliance. Before proceeding to clean the appliance, make sure that it is completely cold, unplugged from the mains supply and that the cable is stored away inside the cable compartment. Cleaning the pan, basket and lid.Cleaning the pan, basket and lid. Cleaning the pan, basket and lid.Cleaning the pan, basket and lid. Cleaning the pan, basket and lid. It is advisable to wash the pan and bas- ket in hot water and washing-up liquid each time the oil is changed. Make sure that it is completely dry before refilling it with oil, fat or sauce. Cleaning the body.Cleaning the body. Cleaning the body.Cleaning the body. Cleaning the body. Wipe the body clean with a damp cloth or kitchen paper, do not use detergents or abrasive cleaning products. Do not let this part come into direct contact with water or any other liquid. Cleaning the lid and the grease filter.Cleaning the lid and the grease filter. Cleaning the lid and the grease filter.Cleaning the lid and the grease filter. Cleaning the lid and the grease filter. Your fryer is equipped with a permanent washable filter It is advisable to clean it from time to time. To do this:

2. Immerse the lid fully in hot soapy water

and leave it to soak for ten minutes.

3. Rinse the lid thoroughly and leave it to

dry. Note: Never immerse the appliance inNote: Never immerse the appliance in Note: Never immerse the appliance inNote: Never immerse the appliance in Note: Never immerse the appliance in water or any other liquid. The basketwater or any other liquid. The basket water or any other liquid. The basketwater or any other liquid. The basket water or any other liquid. The basket cannot be washed in the dishwasher.cannot be washed in the dishwasher. cannot be washed in the dishwasher.cannot be washed in the dishwasher. cannot be washed in the dishwasher. USEFUL TIPS Below we have provided some basic tips and some recipes for various types of fondue.

Preparation:Preparation: Preparation:Preparation: Preparation: Ideal temperature: Depending on the food used in the fondue. Vegetables 160 ºC Meats 170 ºC Seafood 180 ºC Oil fondue is based on adding small pieces of meat, fish, seafood or other ingredients suitable for frying into hot oil.

• MEAT FONDUES Ideal temperature: 180º C. Do not season the meat before frying. Salt will make any water in the meat splash with the oil. Pepper stains the oil.Herbs burn up in the oil and give the meat a burnt taste. Normally 2 forks are used because they heat up a lot when immersed in the oil. So one is used for frying the meat and the other for eating it.

• FISH FONDUES Ideal temperature: 190º C. Do not use fish which will flake on the fork, such as trout or cod. Firm fleshed fish: Eel, sole, grouper, turbot, tuna, swordfish, mullet. Shellfish (Prawns, shrimps, lobster or si- milar) are cooked fresh. Molluscs (Scallops, mussels, etc.) should be pre-cooked.

• SOUP FONDUE Preparation:Preparation: Preparation:Preparation: Preparation: Ideal temperature: 100º C. Soup fondue is based on preparing a home-made stock to taste and then adding small pieces of meat, fish, shellfish and the like to let them cook in it. Notes:Notes: Notes:Notes: Notes: Dried herbs should be added to the stock at the beginning. Fresh herbs are served separately or added to the stock before serving. Bite-sized morsels can be seasoned before being dipped into the sauce, which will make the stock progressively stronger.

1 clove of garlic 1 tbsp lemon juice. 3 tbsp corn flour. 3 pinches of Pepper 1 cup of liqueur Preparation:Preparation: Preparation:Preparation: Preparation: Ideal temperature: 85º C. Cheese fondue is based on creating a mix of melted cheeses and then dipping small pieces of white bread, boiled potatoes or even sausages into the resulting mix. Mix the 3 cheeses, grated previously, in with the white wine. Then add the corn flour, lemon juice and liqueur. Stir well in a figure of eight to ensure that the cheese does not become stringy. Notes:Notes: Notes:Notes: Notes: Cheese rind should account for no more than 1/3 of the total amount of cheese used. Try not to let any cheese that sinks to the bottom from burning. Enhancing the flavour. Lemon juice is necessary to make the wine more acidic. The acid helps the cheese to dissolve better.

• CHOCOLATE FONDUE Ingredients:Ingredients: Ingredients:Ingredients: Ingredients: 1/4 Litre single cream. 1 bar of chocolate 1 cup of rum Preparation:Preparation: Preparation:Preparation: Preparation: Ideal temperature: 70º C. Chocolate fondue is based on creating a mix of melted chocolate and then dipping small pieces of fruit, sponge fingers, etc. into the resulting mix. Add the squares of chocolate to the cream. Stir well until the mix is smooth. Add the cup of rum and continue stirring.FRANÇAISFRANÇAIS

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