Cookworks XJ-14301 User manual

ISSUE-2 15/9/2017 1
Twin Professional Fryer
Model No. XJ-14301
Care & Instruction Manual
For household and indoor use only
Please read these instructions before use and retain for
future reference

ISSUE-2 15/9/2017 2
Electrical safety
 You should only plug the appliance into a 220V‐240V AC, 50Hz
supply. Connecting it to other power sources may damage the
appliance and will invalidate the guarantee.
 Switch off and unplug when not in use and before cleaning the
appliance.
 Keep the appliance and its cord out of reach of children less than
8 years.
 This appliance shall not be used by children from year 0 to 8
years. This appliance can be used by children aged from 8 years
if they are continuously supervised. The appliance can be used
by people with reduced physical, sensory or mental capabilities
or lack of experience and knowledge if they have been given
supervision or instruction concerning use of the appliance in a
safe way and understand the hazards involved. Cleaning and user
maintenance shall not be made by children.
 Keep control housing, cable, and plug dry and away from areas
where it is likely to get splashed. Never immerse in water.
 Do not pull on the cable to disconnect from the mains supply.
 Do not operate the appliance if damaged or after it malfunctions.
In the event the supply cord is damaged, in order to avoid a
hazard it must only be replaced by a qualified service engineer,
with a suitably approved part.
 This appliance must be positioned so that the plug is accessible
and the plug socket is within easy reach of the power cord.
 This appliance must be plugged in to an earthed socket outlet.

ISSUE-2 15/9/2017 3
Warning!
 This appliance is intended exclusively for use in domestic
households. It is not suitable for commercial use.
 Do not operate this appliance with the storage lids fitted.
 Cooking appliances should be positioned in a stable situation
with handles positioned to avoid spillage of hot liquids.
 Never leave the fryer unattended during use or move the fryer
when the oil is hot.
 The surfaces of the fryer are liable to become hot during
and immediately after use; wear oven gloves when
handling the appliance and use long handled utensils
when checking the food. Note the fryer and heating
elements are subject to residual heat after use.
 Do not use the fryer on, near or under surfaces that are heat
sensitive or those that may be damaged by steam.
 Do not fill the oil tanks above maximum level marked or below
the minimum level. Check the oil level before each use.
 Do not over fill the frying baskets. Take care not to fill beyond
2
/
3
full for most foods and a maximum of 600g of chips.
 Do not fit the lids when the fryer is in operation
 Do not reach over the appliance while it is in operation.
 Only use with the parts provided and to heat cooking oil. This
appliance can cause personal injury if misused.
 Do not operate the fryer using a timer or separate remote
control.
 Do not mix different types of oil and never use solid fats.
 Do not cover and allow the fryer to cool completely before
storing.
 In the unlikely event that a fat fire occurs, close the lid. Unplug
the fryer and smother the flames with a damp cloth.

ISSUE-2 15/9/2017 4
Food safety
 Thoroughly defrost frozen meat, poultry, fish and seafood in the
refrigerator before cooking unless cooking from frozen advice is
provided by the food packaging.
 Keep raw meat and poultry separate from cooked foods.
 Always wash hands after handling raw meat and poultry, before
handling any ready to eat foods.
 Wipe and disinfect surfaces that have been in contact with raw
meat and poultry.
 Use separate utensils for handling raw meat/poultry and cooked
food or wash them thoroughly between use.
 To check whether meat, particularly poultry, is cooked, pierce
the flesh with a skewer or fork; the juices should run clear.
Ensure the product is piping hot throughout.
 Fish is cooked when it appears opaque and can be flaked easily.

ISSUE-2 15/9/2017 5
Parts
A. Storage lids
B. Control housing
C. Oil tanks
D. Frying baskets
E. Heating elements
F. Outer casing

ISSUE-2 15/9/2017 6
Assembly
Fig. 1 Fig. 2
1. Place the fryer on a stable, flat, heat resistant surface, away from
flammable materials and surfaces that may be damaged by
steam. Check that the plug will reach a socket and that it can be
accessed without reaching over the fryer.
2. Fit the oil tanks into the outer casing (fig. 1).
3. Fit the heating elements into the oil tanks ensuring that the
control panel is correctly engaged into the brackets (figs.2 & 3).
If the control panel is not correct fitted, the micro switches will
prevent the fryer from working (fig. 4).
Fig. 3 Fig. 4

ISSUE-2 15/9/2017 7
Fig. 5 Fig. 6
4. Lift the handle of the frying basket backward (figs. 5 & 6) until it
clicks in to position with the wire handle sitting either side of the
wire bracket.
5. Fit the baskets into the oil tanks (fig.7).
6. For storage fit the lids, the smaller pair of grooves should be
towards the front (fig. 8) and when correctly fitted the lid will be
flush with the edge of the oil tank.
Fig. 7 Fig. 8

ISSUE-2 15/9/2017 8
Before first use
1. Clean all detachable parts in accordance with the cleaning
section of these instructions.
2. Become familiar with -
 The parts of the fryer – See page 5
 How to fit and fold the frying basket handle – See figs. 5 & 6
 The drainage position for the frying baskets - See fig. 9
 How to remove and refit the lids – See fig. 8
 How to fit and remove the oil tanks – fig. 1.
 How to fit the control housing to the outer casing – figs 2 - 4.
To use
1. Clean thoroughly before use.
2. Place the assembled fryer on a stable, flat, heat resistant
surface, away from flammable materials and surfaces that may
be damaged by steam. Check that the plug will reach a socket
and that it can be accessed without reaching over the fryer.
3. Fill the tanks with cooking oil to the required level marked inside
the oil tank. Do not fill past the maximum (2.5 litre) or below
the minimum (2 litre) level.
4. Do not fit the lids.
5. Check that the temperature controls are both at the ‘OFF’
position. Fully unwind the cable, plug in and switch on, the
power indicator will illuminate. For your safety do not allow the
cable to dangle over the edge of units.
6. Rotate each temperature control knob, set them to the required
cooking temperature and the heating indicators will now
illuminate. Each heating element works independently.
7. Allow the oil to preheat (8-12 minutes approx.). When the oil has
reached the required cooking temperature the heating indicator
will extinguish.
8. Place the food to be cooked into the frying baskets taking care
not to fill beyond 2/3 full for most foods and a maximum of 600g
of chips.
9. Place the baskets slowly into the fryers.

ISSUE-2 15/9/2017 9
10. When frying is complete, lift
each frying basket and hook
the baskets onto the end of
the oil tanks to permit the
oil to drain back into the oil
tanks for a short while.
11. If the food requires further
cooking, place the basket
and food back into the oil.
12. When cooking has been completed, move the temperature
control knob back to the ‘OFF’ position, the power light will
extinguish and switch the fryer off at the mains. The lids may
now be fitted
13. Allow the oil to cool fully (at least 3 hours) before emptying and
cleaning the fryer.
Fig. 9

ISSUE-2 15/9/2017 10
Tips for successful frying
 Choose oil that can withstand high temperatures. Do not use
solid fats.
 Do not mix different types of oils.
 Change the oil regularly (8-12 uses) or when it discolours. Some
cooking oils (e.g. sunflower oils) need to be changed more
frequently.
 Dry food thoroughly before frying and remove any ice from frozen
foods to prevent oil overflowing and to extend the life of the oil.
 Rinse raw starchy foods (e.g. potatoes) with water and pat dry to
help prevent them from sticking together.
 Do not over fill the frying basket and separate food where
possible. Take care not to fill the basket beyond 2/3 full for most
foods and a maximum of 600g of fresh chips per basket.
 After frying do not leave the food draining in the frying basket for
too long as the steam will soften any coatings.
 Raw foods usually require frying at a lower temperature than
cooked or partially cooked foods.
 Smaller quantities of food will cook faster than larger quantities.
 The cooking time will vary according to the shape, thickness and
composition of the food.
 Smaller pieces will cook quicker than larger pieces. For best
results, ensure pieces of food are similar in size.
 Arrange the food with spaces between the pieces to allow even
frying.
 Cook foods with a lighter flavour before those with stronger
flavours to help prevent flavour taint.
Frying chart
 All the times stated in the table are a guide only - always check
that the centre of the food is piping hot.
 The times will vary according to personal choice, the type of oil
used size or thickness of food being cooked (e.g. one large piece
will take longer to cook than several smaller pieces of an
equivalent weight).
 Always check food packaging for suitability for frying and use any
recommended cooking times and temperatures stated on the
packaging.