Smeg Built In Fryer SEFR535X Manual

FRIGGITRICE DA INCASSO A ZONA FREDDA
CON TERMOSTATO DI COMANDO,
COMMUTATORE E TERMOSTATO DI SICUREZZA
FRITEUSE ENCASTRABLE A ZONE FROIDE
AVEC THERMOSTAT DE COMMANDE,
COMMUTATEUR ET THERMOSTAT DE SECURITE
BUILT-IN FRYER WITH A COLD ZONE
WITH THERMOSTATIC CONTROL,
SWITCH, AND SAFETY THERMOSTAT
EINBAUFRITEUSE “MIT KÄLTEZONE“
BEDIENTHERMOSTAT,
SCHALTER UND SICHERHEITSTHERMOSTAT
FREIDORA EMPOTRABLE CON ZONA FRÍA,
TERMOSTATO DE MANDO,
COMMUTADOR Y TERMOSTATO DE SEGURIDAD
INBOUWFRITEUSE MET KOUDE ZONE
MET BEDIENINGSTHERMOSTAAT,
SCHAKELAAR EN VEILIGHEIDSTHERMOSTAAT
Istruzioni per l’uso
Mode d’emploi
Directions for use
Gebrauchsanweisung
Modo de empleo
Gebruiksaanwijzing

Indice pagina Index page
Istruzioni per l’installazione 3 Instructions pour l’installation 12
Installazione ad incasso 4 Encastrement 13
Messa in servizio 5 Mise en service 14
Consigli importanti 9 Conseils importants 18
Alcuni suggerimenti 10 Quelques suggestions 19
Manutenzione 11 Entretien 20
Index page Inhaltsverzeichnis Seite
Installation instructions 21 Installationsanweisungen 30
Fitting 22 Einbau 31
Assembly 23 Inbetriebnahme 32
Important advice 27 Wichtige Hinweise 36
Some suggestions 28 Einige Vorschläge 37
Maintenance 29 Reinigung 38
1

Installation
•It is necessary to provide a bipolar cut-off device in your power
supply circuit, where the opening of the contacts is more than 3 mm.
•A 16-ampere fuse is necessary.
•Your SEFR535X fryer uses 2,200 watts. It is therefore absolutely
necessary for your electric wiring system to be able to supply that
power without danger. IT IS VITAL that your fryer is connected
to earth.
IT IS ABSOLUTELY IMPERATIVE TO LEAVE A SPACE OF
AT LEAST 5 CM BETWEEN THE BOTTOM OF THE FRYER
AND THE FIRST SHELF OF THE KITCHEN UNIT.
ELECTRICAL CONNECTION
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21

Fitting
This fryer is built into a work surface or kitchen unit by simply cutting
a hole the corresponding shape.
Any support may be suitable : brickwork, timber, metal, granite,
laminate, etc.
Dimensions of appliance : 503,50 x 306 mm.
Dimensions of hole cut in work surface : 480 X 275 mm
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22

Assembly
1. Oil bowl
2. Heating element
3. Hinge
4. Basket
5. Thermostat
6. Heater control light
7. on/off indicator light
8. Bolt
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23

The fitting plate is fixed into the work surface. It is then ready to
receive, in order :
1. the anti-emulsion oil bowl
2. the heating element, which you pivot on its hinge towards the
bottom, in order to position it in the bowl
3. the basket.
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The stainless steel anti-emulsion bowl
The stainless steel bowl constitutes a major component of your cold
zone fryer. The very special shape has been specifically devised
and designed, to maximise use of the characteristics of the cold
zone and to offer a maximum of safety, by avoiding any overflow
during use of the fryer. This exclusive model has been registered.
All the aesthetic characteristics which give the bowl its unique
appearance (curves, slopes, and differences of level) in fact
correspond to technical requirements. The principal objective
was to overcome bubbles of emulsion which occur on the sudden
introduction of particles of ice or water into the oil bath. This
sometimes occurs when cooking products which are frozen or
which contain too much water.
There are 5 zones in this bowl :
The bottom of the bowl : All around the perimeter of the bottom of the
bowl, an 11 mm channel has been inset, in
order to gather and store debris. This
particular shape permits a reduction of 0.4 litre
in the volume of oil in the cold zone.
Furthermore, the channel gives the bowl
excellent stability when taken out.
The cold zone : The layer of oil located below the element is
not affected by any movement. Using all the
heating power, the temperature reaches 70°C in
the debris-collection channel.
The hot zone : The hot volume of approximately 3 litres of
oil, permanently stirred by convection
movement, enables 750 grams of pommes
frites to be held at a single time without any
major cooling.
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The emulsion zone : With a volume of approximately 5 litres, it
allows emulsions, which are produced with the
use of frozen products or food which is too full
of water, to develop without risk of overflow.
The balls of emulsion are broken up on the
edge of the latter zone, thus avoiding the
disasters which the emulsion of boiling oil
might otherwise cause.
The drainage and recovery zone : It is here that all the splashes are
recovered which sometimes arise during
cooking. This zone, with its sloping curves,
drains all the small drops back into the frying
bath.
Overheat prevention
The safety thermostat is a second temperature measurement. In the event
of a problem, it automatically cuts off the electric supply to the fryer.
Reconnection is not automatic. It must be carried out manually by a
Smeg-approved engineer (Fig. 2/T.S.). He must likewise make a complete
change of the frying bath.
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Important advice
1. The level to which the bowl is filled must be between the minimum
(3 litres) and maximum (3,5 litres) marks engraved on the vertical
side wall of the bowl.
2. The fryer element may not be operated in the open air : it must
always be submerged in oil or fat. Consequently, blocks or fat may
never be melted directly on the element.
3. If you use fat and not oil in your fryer, it is advisable (using a knife
or a fork) to make holes in the fat before starting the fryer. That
will avoid splashing if air bubbles are caught inside. Proceed
carefully in order not to strike the probes placed on the heating
element.
4. The appliance is not intended for use by young children or
infirm persons without supervision.
Young children should be supervised to ensure that they do not
play with the appliance.
Warning :
If you use solid vegetable or animal fat, it is absolutely
necessary to melt it in advance before pouring it into the
bowl.
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Some suggestions
The ideal frying temperature is between 160°et 185°C. Above those
temperatures, oil quickly deteriorates.
If you use a temperature which is too low, food surfaces are not
sealed, and fat penetrates.
It goes without saying that the thicker the pieces to be cooked are, the
longer they must stay in the frying bath. It is therefore advisable to
choose a cooking temperature which allows food to be cooked in
depth without burning it on the outside.
The temperature you have chosen is reached when the green light goes
out.
Position the knob according to the type of food to be cooked.
These positions may vary in relation to the quantity used, and the
personal taste of the consumer.
THERMOSTAT
POSITION
PREPARATION Optimum
quantities
Maximum
quantities
french fried potatoes (blanching) 500 gr 750 gr
1 (=160°)
Chicken legs and wings **
1-2 (=170°)rissoles, fisch * *
2 (=180°)croquettes, cheese fondues 250 gr 350 gr
2-3 (=185°)french fried potatoes (frying) 500 gr 750 gr
* These values depend essentially on volume. Please ensure that food is full
immersed in the frying bath
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Maintenance
Before any maintenance, disconnect the appliance and let it cool.
The fryer can be completely dismantled (proceed in the reverse order
to that for Assembly). All the pieces may be simply maintained. A
« drainer » position has been devised, to permit the heating element to
be secured during cleaning.


Hinge : the « drainer » position
The aluminium hinge which permits the turning of the element
during maintenance is fitted with a stainless steel securing bolt.
This piece runs to the left and secures the element, which is held
“suspended” above the bowl during the time necessary for
disposing of the fat.


Cover
A stainless steel cover entirely covers the anti-emulsion bowl. It
must be withdrawn during use of the appliance.
The fitting plate : clean it with products intended for the maintenance
of stainless steel. If you wish to keep its good appearance, avoid
scourers and abrasive detergents.
The bowl and the stainless steel cover may be treated with
detergents like all dishes. Do not hesistate to place them in the dish-
washer.
The basket : may be treated with detergents like all dishes.
The element : clean it with a damp cloth.
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