1) While the chicken is cooking the spinning dead-weight valve on the lid will vent any excess steam. This valve must be kept clean at all times. If the valve becomes blocked the spring loaded lid will lift to release excess pressure at about 16 psi on the gauge.

2)Check that the lid has been fitted correctly and that steam is not leaking from around the edges.

The heat light will go on and off while the oil is brought back up to temperature.

3)When the timer has run down to zero the solenoid valve will open and steam will be ejected into your container. Wait until the pressure has fallen before removing the lid.

4)Remove the frying basket clear of the oil and allow the chicken to dram.

5)The heating light will probably now be on as the oil is reheated to frying temperature. Wait until this goes out before reloading the machine