6
Filtering the oil
After frying, always check to see if the oil needs filtering to remove any
food debris.
Remove the lid and pour the oil into another container. Hold the fryer
using the carrying handles.
Line the frying basket with filter paper.
Mount the frying basket by hanging the bracket onto the base.
Pour the oil carefully through the filter paper back into the fryer.
Throw away the filter paper and wash the basket in hot soapy water.
Discard the oil after 8-12 uses.
Frying hints
Do not fill the basket more than three quarters full with frozen foods.
Always dry food well, especially chipped potatoes. If left damp they will
not turn crisp.
All foods, except those with a high starch content (chips, doughnuts),
should be coated before frying. Typical coatings used are seasoned
flour, breadcrumbs or batter. When frying, carefully time foods to avoid
overcooking. The cooking time may vary according to the quantity and
thickness of the food being fried. Remember, a difference of one or two
minutes can result in over cooked food.
FOOD
APPROX. TIME (Min.)
TEMPERATURE
Fresh Chicken Legs/Wings
10
375
°
F
Fresh Fish with Batter
5
–
7
375
°
F
Frozen Shrimp
3
350
°
F
Frozen Onion Rings
3
375
°
F
Frozen Fish Sticks
5
375
°
F
Frozen French Fries
5
375
°
F
Frozen Chicken Nuggets
5
375
°
F
Fresh Vegetables
6
370
°
F
WARM SETTING
Set the temperature dial to the
“
WARM
”
setting.
Never keep or warm foods lower than 165 - 180
°
as dangerous bacteria
can grow.
Food that has been cooked and then cooled can be reheated again.
Reheat quickly to 165
°
and keep at this safe temperature.
COOK SETTING
Set the temperature dial to
“
COOK
”
setting.
In the "COOK" setting the unit can be used to cook a variety of foods.
This setting is similar to stovetop cooking.
Boil water for cooking pasta.
Make soups and stews.
Saut
é
vegetables.
Brown meats.
