PEM FD-800 Manual De Usario página 14

NOTE:
A small amount of smoke is normal. Please ensure that there is adequate ventilation.
Useful hints for use
. Be sure Fondue pot is completely dry before filling with oil
. Place the fondue pot on a flat, fry, heat-resistant surface.
· Oil and fat must be heatable to very high temperatures. Use high quality frying oil or frying grease.
Do not use margarine, olive oil or butter: they are not fit for frying, because they start to smoke
already at low temperatures.
· We recommend the use of liquid frying oil.
CAUTION:
If you would like to use fat!
· If you use fat, please divide it up into small pieces.
· Turn the thermostat to a low temperature and add the pieces slowly.
· If the fat has melted and the required oil level is reached, you can set the desired temperature on
the thermostat. Do not exceed the MAX mark!
CAUTION:
Heavy build up of foam!
· Never mix oils and fats. The liquid may overflow.
· Rub wet food dry with a cloth. Damp food causes a heavy build up of foam which is serious cases
may cause the oil/fat to overflow.
WARNING:
Contaminated oil/fat can be highly inflammable!
· Always remove any food which may remain in the oil/fat.
· Replace the oil/fat regularly.
Operation
Please select a suitable non-slip base on which to place your fondue.
1. Fill the pot with fat or oil (min.0.5L to max. 1.5 L).
2. Set thermostat control to OFF and plug into thermostat controller probe guard.
3. Use the temperature knob on the thermostat to choose the desired temperature.