T-Fal FR600D51 Mode D'emploi page 28

Problems and possible causes
The anti-odor filter is saturated.
The oil/fat has been over-used.
The oil/fat unsuitable for deep frying has been
used.
The lid is not clean.
The lid is not correctly positioned.
The front lid and/or the air vents are blocked.
Pieces are too thick and contain too much water.
Too much food is being cooked at the same
time and the cooking oil/fat is not at the right
temperature.
The temperature of the frying oil/fat may not be
high enough: the temperature is set incorrectly.
Potatoes have not been washed before immersing
in hot oil/fat.
Food clumps together.
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Unpleasant smells
Visibility through the lid is bad
Food does not become golden and remains soft
French fries stick together
Solutions
Change your anti-odor filter at least every 20 uses.
Replace the frying oil/fat at least every 10 uses.
Use a good quality vegetable oil/fat. See page 13
for more information about the type of oil/fat that
should be used.
To assure good visibility during cooking, wash the
lid after each use.
The control panel and/or the filter support are not
correctly positioned. Take care to replace them
correctly for optimal steam aspiration.
To maintain good ventilation and perfect visibility
during cooking, do not block the front of the lid or
the air vents.
Experiment by increasing the cooking time or by
cutting the food into smaller and thinner pieces.
Refer to page 19 to ensure that the recommended
quantities of food are not exceeded.
Set the thermostat control to the recommended
temperature (refer to "Table of cooking times" on
page 19).
Cut the potatoes and wash them well to remove
starch and then dry them thoroughly.
Refer to page 19 to ensure that the recommended
quantities of food are not exceeded.