Caple C670E/SS User manual

Instruction Manual
Electric
Fryer Electric
Barbecue
Model: C 680E/SS Model: C 670E/SS

2
Installation Requirements........................................................................................3
Installation ...............................................................................................................5
Electric Fryer Features............................................................................................8
Electric Barbecue Features ............................ .......................................................9
How to use your Electric Fryer ...........................................................................10
How to use your Electric Barbecue ....................................................................16
Your Guarantee ....................................................................................................19
Thank you for buying your new CAPLE Electric Fryer or Electric Barbecue. To ensure
that you get the best results from your new CAPLE Electric Fryer or Electric
Barbecue, we strongly suggest that you read this instruction manual thoroughly
before use. This manual contains installation advice, usage instructions and a clean-
ing guide, as well as other important facts about your CAPLE Electric Fryer or
Electric Barbecue. If treated with care, your CAPLE Electric Fryer or Electric
Barbecue should give you years of trouble-free cooking.
For Spare Parts, Technical Advice
or Product Service call the
CAPLE HELPLINE on 0870 241 1142
(Answerphone outside office hours)
Contents

3
Electrical Installation
– The appliance must be connected to
the mains by a competent electrician
and according to the regulations in
force.
– The appliance must be connected to
the mains checking first of all that
the voltage corresponds to the value
given on the rating plate and that
the section of the electrical cables
can take the load indicated on the
rating plate.
– Fit a standard plug which is suitable
for the power absorbed by the
appliance and in conformity with the
local rules in force.
– The plug must be put into a socket
connected to the earth system in
compliance with safety rules.
– For the United Kingdom:
As the colours of the wire of the
supply cable of this appliance may
not correspond with the colours
which identify the terminals of your
plug, proceed as follows:
– the yellow/green wire must be
connected to the plug terminal
marked with the letter E or with
the earth symbol or coloured
green or yellow/green;
– the blue wire must be connected
to the terminal marked with the
letter N or coloured black;
– the brown wire must be connected
to the terminal marked with the
letter L or coloured red;
Installation Requirements
IMPORTANT: Install the appliances
following the manufacturer's
instructions.
Incorrect installation can cause
damage to people, animals or
things, for which the manufacturer
cannot be held responsible.
– The connection can be made
directly to the mains by putting an
all-pole switch with minimum
opening between the contacts of 3
mm between the appliance and the
mains.
– The supply cable must not touch hot
parts and must be so positioned
that it does not exceed the
temperature of 75°C at any point.
– When the appliance is installed the
switch or socket must always be
accessible.
– The appliance must have its own
supply; any other appliances
installed near it must be supplied
separately.
–N.B. For connection to the mains
do not use adapters reductions or
shunts because these can cause
overheating or burning.
If the installation requires modifications
to the domestic electrical system or if
the socket and the appliance plug are
not compatible, contact a professional
electrician.
He must, in particular, also make sure
that the section of the socket cables is
suitable for the power absorbed by the
appliance.
The appliance must be connected to
the earth.
The manufacturer declines all
responsibility for any problem
caused by failure to observe this
instruction.

4
Repairs
Replacing the supply cable
Turn the cooktop over and unhook the
terminal board cover by inserting a
screwdriver into the two hooks “A”.
Open the cable gland by unscrewing
screw “F”, unscrew the terminal
screws and remove the cable.
The new supply cable, of suitable type
and section, is connected to the
terminal board following the diagrams
shown below.
Section of the supply cables
and connection diagram
The outer diameter of the supply
cable must not exceed 9 mm.
Supply cables section:
230 V ~ 50/60 Hz 3 x 1,5 mm2
for Electric Barbecue
use H05RR-F cables
for Electric Fryer
use the following cables:
H05VV-F
or H05V2V2-F resistant up to 90°C
or H05RN-F
A
F
Fig. 1
Fig. 2
230 V
PE
N
L1(L )2
Fig. 3
230 V~

5
Installation
Technical information
for the installer
Before installing the cooktop,
remove the protective film.
This cooktop can be built into a
working surface 30 to 40 mm
thick and 600 mm deep.
490
510
270
288
103 47
150
50
+ 0
– 2
+ 0
– 2
electric fryer
490
510
288
25 45
70
50
270
+ 0
–2
+ 0
–2
barbecue
Fig. 4
Fig. 5

6
Installation
To fit the cooktop into the unit make
an opening of the dimensions given in
the figure, remembering that:
– inside the unit there must be a
space of at least 30 mm between
the bottom of the cooktop and the
top of an appliance or bracket.
– any wall to the side and above the
cooktop must be at least 300 mm
away.
– the wall behind the cooktop must be
at least 50 mm away.
– when there is a wall unit or hood
above the cooktop there must be at
least 650 mm between the cooktop
and the unit or hood.
– the coatings of the walls of the unit
or appliances near the cooktop must
be heat resistant:
“X” protection against heating in
compliance with standards EN
60335-2 6.
Do not install the cooktop near
inflammable materials (e.g.
curtains).
650 mm
450 mm
300 mm
Fig. 6

7
Fastening the
appliances
Each appliance is supplied with a set
of tabs and screws to fasten it on
units.
– Cut the unit (as shown in the figure
on the previous page).
– Stretch gasket “D” over the edge of
the hole made being careful to
overlay the junction edges.
– Turn the appliance over and put
tabs “A” into the mountings; only
tighten screws “B” a few turns.
Make sure that the tabs are
mounted correctly as shown in the
figures at the side. Turn the tabs so
that the appliance can be put into
the hole.
– Put the cooktop into the hole cut
into the unit and position it correctly.
– Put tabs “A” into place, tooth “C" of
the tabs should go into the hole.
– Tighten screws “B” until the
appliance is completely secured.
– Using a sharp tool cut off the part of
gasket “D” which protrudes from the
cooktop.
A
A
AA
Fig. 7
Fig. 8
3 cm
min
3 cm
4 cm
B
D
A
C

8
Electric Fryer Features
Features
- Electrical insulation Class I.
1. Basket with draining hook and han-
dle which can be turned inwards
2. Oil tray
3. Tiltable electrical heating element -
1600 W
4. Pan cover
Description control panel
4. ON-OFF knob
5. Oil thermostat knob
6. Fryer ON indicator light
7. Oil temperature indicator light
Fig. 9
3
2
1
6
457
4
IMPORTANT SAFETY
REQUIREMENTS
• Do not introduce wet food to the fryer
at any time.
• Before use of the product ensure no
water residue is present within the
OIL CONTAINER or LID.
•Frozen Foods are frequently cove-
red with a coating of crystal which
should be removed prior to frying.
Lower the basket slowly to ensure no
boilover occurs.
•Never allow water near the fryer
during use to prevent the risk of
oil/water eruption.
• In the event of ignition, immediately
douse the flames using the fryer
cover and a dry towel (do not use
wet cloths).

9
Electric Barbecue Features
Features
- Electrical insulation Class 1.
- Protection against overheating of adjacent surfaces Type X.
1. Grill
2. Tiltable electric heating element - 2400 W
3. Tray with pumice stone
Description control panel
4. Heating element adjuster knob
5. Heating element ON indicator light
Fig. 10
5
2
3
1
4
1
2

10
Filling with oil
– Remove the pan cover and basket.
– Fill the tray with about 2 litres of oil
or fat for frying, already partly
melted. The level must be between
the minimum and maximum marks
printed on the tray.
– Make sure that the heating element
is completely lowered.
IMPORTANT: The heating element
must never be switched on when
it is out of the oil.
Cold area
The appliance is so constructed as to
allow an ample cold area under the
heating element for the solid particles
to settle. This helps the oil to last
longer and improves the frying which
will appear uniform, without burnt
spots.
Safety thermostat
The appliance has a manually reset
safety thermostat which turns the
appliance off when the temperature,
because of a fault, exceeds the set
temperature.
If this happens call the After-Sales
Service.
Using the fryer for the first
time
– Remove the adhesive film which
protects certain parts.
– Carefully remove all the glue
residues without using abrasive
substances, to avoid scratching the
surfaces.
– Remove the pan cover and the
basket, raise the heating element
and remove the oil pan.
– Wash and dry the tray and the
basket carefully (better if in the
dishwasher).
– Put the tray back into the fryer and
lower the heating element.
– Fill the tray with 3 litres of water.
– Switch the fryer on by turning the
changeover switch knob and turn the
thermostat knob to about 150°C.
This operation will clean the working
residues from the electric heating
element.
– Leave the fryer ON until the
water boils,then leave it to
cool down.
– Empty out the water and dry the tray
and heating element carefully.
– The fryer is ready for use.
MIN
MAX
Fig. 11 Fig. 12
How to use your Electric Fryer

11
Using the fryer
– Check the level of oil or fat, it must
be between the minimum and
maximum mark.
– Make sure that the heating element
is completely lowered.
– Move the basket handle outwards
(fig. 15) and hook it (fig 16).
– Turn the changeover switch knob to
the ON position ( ); the power
indicator light comes on.
–Turn the thermostat knob to the
temperature required; the
temperature indicator light comes on.
–When the temperature indicator light
goes out, the oil or fat have reached
the set temperature and the
appliance is ready for cooking. This
indicator will come on and go out
intermittently during cooking.
–Before putting food into the basket
dry it thoroughly because the contact
between the water and the hot oil
can lead to very dangerous
splashes.
–Fill the basket with the food to be
fried and lower it slowly into the oil.
WARNING: If the food is too wet
there wiil be violent and
dangerous foaming.
–As soon as the food is cooked, take
out the basket and rest it on the
support until all the excess oil has
drained off (fig. 18).
Fig. 13
Fig. 14
Fig. 15
Basket handle hook
Fig. 16
Basket handle hooked
Fig. 17
Releasing the handle
to move it inwards
IMPORTANT NOTE FOR YOUR
SAFETY
When finished cooking turn off
both controls, remove basket and
place lid firmly back into position
for your safety.

12
Precautions when using
solid fat
Some frying fats solidify when they cool.
Melt them as follows:
– Make a hole in the fat down to the
heating element.
– Switch the fryer on at 160°C for about
a minute, then turn it off by turning the
thermostat knob to 0.
– Repeat this operation until the fat is
completely melted.
WARNING: Make absolutely sure that
when dissolving the fat the heating
element does not become red hot
because the fat could catch fire.
IMPORTANT:
• While using the fryer the pan cover
must always be removed.
• Never switch the fryer on with the
heating element raised. If this hap-
pens by accident, never put the hea-
ting element into the oil or fat before
it has cooled down.
WARNING
The fryer and the adjacent surfaces
become very hot during use and
also there might be splashes of
boiling oil.
Keep children away and be careful
of oil splashes.
Fig. 18

13
Tips for correct frying
– Each food has a recommended
frying temperature which should be
respected, because if the
temperature is too low the frying will
be oily, while if it is too high the
food will be too crispy on the outside
and raw inside.
– Use a good special oil for frying.
– Put the basket with the food to be
fried into the oil only when the oil is
at the correct tem~erature (after the
temperature indicator light has gone
out).
– Do not overfill the basket otherwise
the oil temperature will drop
suddenly and the frying will be
greasy and uneven.
– If possible the food should be of the
same thickness and not too thick.
– When the food is cut too thick it
cooks badly in the middle, even if it
looks good. If it is of the same
thickness cooking will be ideal and
uniform.
– Large items of food (chicken, whole
fish, etc.) which remain partly
uncovered must be turned half way
through cooking.
– Before putting the food into the
basket dry itthoroughly, otherwise the
food, especially potatoes, will be soft
after cooking.
– Fish, meat, vegetables and all other
food which contains a lot of water
should be coated with breadcrumbs
or flour. Make sure to shake off the
excess of breadcrumbs or flour.
– Never salt the food in the fryer.
– At the end of frying do not leave the
food in the basket inside the fryer:
the fatty vapours given off in fact
made the fried food soft, so that it
loses that crispiness which is the
sign of good frying.
– For best results filter the oil after
cooking a few times and change it
frequently.
Oil fire
– IMPORTANT: If the oil catches fire
suffocate the flames immediately
using the fryer cover.
– Never use water, because this
would cause the flames to become
worse.
Use of the cover
– To position the cover correctly fold
the basket handle inwards (fig. 18
and 19 - arrow “A’).
Fig. 19
A

14
Table of cooking times
The values given below are indicative, in fact
times and temperatures can also vary
depending on the quality of the food.
Food to fry Quantity Temp. Time
[grams] [°C] [min]
Fresh food
Fried potato slices 800 180 10
Fresh breadcrumbed food
Cauliflower pieces 400/450 160 8/10
Aubergine slices 250/350 170 8/10
Courgette slices 250/300 160 9/11
Meatballs (about 7) 400 160 6/8
Chops 220 160 7/9
Fresh floured food
Squid 500 160 10/12
Sardines 500 160 10/12
Cuttlefish 500 160 10/12
Scallops 400 160 7/9
Sole 200 160 5/7
Frozen food
Potato croquettes 400 180 9
Fried potato slices 600 180 8
Floured cauliflower pieces 600 180 8
Floured aubergines 300 180 7
Floured courgettes 300 180 12
Floured mushrooms 350 180 7
Fish fingers 300 180 7
Breadcrumbed chops 300 180 12
Changing the frying oil
– Keep an eye on the oil level,
which must never drop below
the minimum.
– The oil should be changed
regularly.
– The length of time the frying
oil lasts depends on the type
of food to be fried; as
compared with normal frying, if
the food is floured, for
example, there will be more
deposits in the oil and it
should therefore be changed
more frequently.
– If during cooking the oil
smokes or smells bad it
should be changed completely.
Emptying the tray
– The try is emptied when the
oil is cold.
– To take out the tray raise the
heating element and lift the
tray by pressing with the
fingers inside where studs are
provided.
– For easier oil emptying hold
the tray tightly and tip the oil
out at one corner.
If you use frying fats which
solidify raise the heating
element before the fat
solidifies.
Look out for drops of hot oil
when raising the heating
element and dry them off
immediately.
Fig. 20

15
Cleaning the fryer
– Before cleaning the fryer switch it
off and wait for it to cool down.
– Clean the outside with a cloth wet-
ted with hot water and soap or
water and liquid detergent, being
careful not to dirty the tray oil. To
make cleaning operations easier
remove the oil tray.
– Stainless steel surfaces can be
cleaned with special products availa-
ble on the market.
– All the enamelled parts must be
cleaned with a sponge and soapy
water only or other non-abrasive
products.
– Do not use steel pads or products
which are abrasive, corrosive or
chlorine based.
– Do not leave acid or alkaline sub-
stances (vinegar, salt, lemon juice
etc.) on the fryer surfaces.
– The oil tray and the basket can be
washed in the sink, but they are
better washed in the dishwasher.
– Clean the heating element very
carefully using a dry cloth or a cloth
damped just with water. Be very
careful not to move the temperature
probe.
– Be very careful that no water pene-
trates inside the appliance.
Do not use steam jet cleaners
because the humidity could
infiltrate into the appliance making
it dangerous.
Cleaning and maintaining the electric fryer

16
Barbecue features
– This appliance grills meat and fish
without fat and oil.
– Under the heating element there is a
tray with pumice stone, which
guarantees a constant temperature
of about 250°C.
– All the parts, grill, tray and stones,
can easily be removed for cleaning.
Using the barbecue for the
first time
–Remove the adhesive film which
protects certain parts.
–Carefully remove all the glue
residues without using abrasive
substances, to avoid scratching the
surfaces.
–Wash and dry the grill carefully
(better if in the dishwasher).
–Raise the heating element, make
sure that the tray is positioned
correctly and spread out the pumice
stone well.
–Lower the heating element and put
the grill on top.
–Switch the barbecue on by turning
the energy regulator knob to the
maximum position (11 - 12) for about
15 minutes to remove the fatty
working residues.
Fig. 21
How to use your Electric Barbecue

17
Using the barbecue
– Before cooking, check that the
removable parts are in their correct
position (tray with well distributed
pumice stone, heating element
completely lowered, grill in position).
– Switch on the barbecue by turning
the knob to position 12.
The indicator light shows that the
barbecue is ON.
– Preheat for about 5 minutes.
– Turn the knob to the position
desired. The numbers from 1 to 12
indicate the operating positions with
temperature increasing with the
number.
– Put the food on the grill and check
the cooking.
– To switch the barbecue off turn the
knob to position “0”.
WARNING
The barbecue becomes very hot
during use.
Keep children away.
Tips for grilling
– Preheat for about 5 minutes.
– The hotter the pumice stone, the
quicker and more uniform the
cooking.
– Do not pour water onto the hot or
working barbecue.
– After grilling is finished, leave the
barbecue switched on for a few
minutes so that the fats absorbed by
the pumice stone are burnt.
Table for grilling on pumice
stones
Foods Regulator Total tim
position [minutes]
Beef fillet 12 8
Steaks 12 12
Hamburgers 12 14
Sausages 12 13
Liver 12 5
Lamb chop 12 8
Chicken steak 12 9
Chicken thigh 11-10 17
Salmon steak 11-10 10
Trout 11-10 12
Trout baked in
greaseproof paper 11 30
The times given are purely indicative
and refer to the barbecue preheated to
the maximum.
Fig. 22

18
Cleaning the barbecue
• Before cleaning the barbecue switch
it off.
• When cleaning the appliance must
always be cold.
• Clean the outside with a cloth wetted
with hot water and soap or water and
liquid detergent. To make cleaning
operations easier remove the grill
and the pumice stone tray.
• Stainless steel surfaces can be
cleaned with special products
available on the market.
• Do not use steel pads or products
which are abrasive, corrosive or
chlorine based.
• Do not leave acid or alkaline
substances (vinegar, salt, lemon juice
etc.) on the barbecue surfaces.
• The pumice stone tray and the grill
can be washed in the sink, but they
are better washed in the dishwasher.
• After each cooking empty the
residual fats from the pumice stone
tray and wash it carefully. This is to
prevent unpleasant smells during
cooking.
• Every 2 or 3 cookings wash the
pumice stone with water.
• Clean the heating element very
carefully using a dry cloth or a cloth
damped just with water.
• Be very careful that no water
penetrates inside the appliance.
Do not use steam jet cleaners
because the humidity could
infiltrate into the appliance making
it dangerous.
Cleaning and maintaining the electric barbecue

19
CAPLE “Built-in” Service
Should you require service at any time,
please contact the Caple Helpline on
0870 241 1142.
Caple have a nationwide service net-
work of engineers who will respond
quickly to your call.
YOUR GUARANTEE
CAPLE guarantees all parts of this product for one year from the date of pur-
chase. During that time, should it become necessary CAPLE engineers will
replace or repair all defective parts free of charge, except for parts subject to
fair wear and tear, such as lightbulbs.
Parts and the engineers labour costs are chargeable after the first 12 months.
To qualify for benefits under the guarantee, you must be able to provide proof
of date of purchase and the appliance must have been supplied, installed and
used for domestic purposes only in accordance with CAPLE instructions.
Consequential losses and accidental damage to the product are not covered
by the guarantee.
This guarantee does not affect your statutory or common law rights.
CAPLE cannot be responsible for the results of using this appliance for any
other purposes other than those described in these instructions.
Always replace spare parts with gen-
uine Caple spares. These are available
from authorised Caple Service Centres
or by mail order from our National
Service Stores, simply telephone
0870 241 1142.
When ordering parts always quote the
model number and serial number of
your appliance.

Cod. 1101583.1
ß8