Groupe SEB USA - T-FAL Visioclean - Manual (Page 7)

Cooking
Watch while cooking
During cooking, it is normal for the
temperature light to go on and off.
It is normal for viewing
condensation to obscure the window at
the start of cooking.
Taking food out
Lift the handle horizontally to raise the
basket until you hear a “click” as it locks
- Fig.
Open the lid.
Take out the basket making sure that the
rod is completely out of the bowl - Fig.
Serve.
Do not touch:
- the viewing window, the glass may be hot.
- the steam vented at the back of the fryer,
will be hot.
The buzzer can be cancelled by
pressing on the timer touchpad.
For a second frying
Correct the level of oil if necessary, with
the same type of oil.
Wait until the temperature light goes out
before lowering the second batch of food.
To reduce the circulation of smells:
don't leave the lid open for too long.
Stopping the appliance
Once frying is completed, place the
thermostat/control button on to position O
- Fig.
For crispier chips, open the lid
immediately after draining.
Season food with salt and pepper
once out of the fryer to avoid getting into
the oil/fat.
Unplug the appliance.
Let the fryer cool down (1 to 2 hours).
Roll the cord behind the fryer.
To move the fryer, use the carrying handles
- Fig.
Never move the fryer with hot oil or
fat inside.
Maintenance
Storing the oil
Turn off the fryer and wait until the oil has
completely cooled.
Use a skimming ladle to pick out the little
pieces of food remaining in the fat - Fig.
Leave the fat in the fryer or keep it in a
separate container in a cool place (recom-
mended if you do not use the fryer often).
Do not use metal tools.
Filtering the oil
Use a filter paper (available from approved
Service Centres).
Wait until the oil is lukewarm.
Carefully empty the oil into a saucepan.
Clean the inside of the bowl and dry.
Place a filter paper at the bottom of the
basket.
Place the basket and filter paper in the
fryer (handle in raised position).
Carefully pour the oil back into the bowl
- Fig.
Throw away the filter paper and clean the
basket or use a filter pot with a maximum
capacity of 2.4 L (available from approved
Service Centres) - Fig.
The oil must be filtered regularly.
Crumbs falling away from foods tend to
burn and cause the fat to deteriorate
more quickly which in time will increase
the risks of it catching fire.
For the filter to work properly,
change it after every 80 times you cook.
Changing the oil
Do not pour used oil into the sink. Let it
cool down and put it out with your
household rubbish. If you add oil, make
sure you use the same type.
Change the oil every 8 to 12 uses
maximum. A "clean" oil keeps the
flavour quality and lightness of foods and
cuts down on smells.
Changing the carbon filter
Open the fryer's lid.
Take out the filter using the holding tabs
- Fig.
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