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• Use caution when deep frying doughs, such as beignets, donuts, dumplings, fritters, and hushpuppies. These foods may develop air
bubbles during heating, which may burst and cause burns. Use a slotted spoon or tongs, rather than a fork, when turning food during
frying and when removing food from oil.
• Use caution when deep frying flour tortillas. Flour tortillas contain air bubbles. During deep frying, oil can become trapped within these
bubbles. If not properly drained, the bubbles can burst and cause burns. Therefore, after deep frying tortillas, carefully raise them out
of the cooking oil, but not out of the multi-cooker, and allow oil to drain from the tortilla for approximately 30 seconds.
• Always allow multi-cooker to cool completely before moving, removing oil, or cleaning.
How To Use
1.
Place multi-cooker on a dry, level, stable, heat-resistant surface away from countertop edge.
2. Fill unit with vegetable oil up to the oil level line, which is located on the inside of the unit. Never use more than seven, 8-ounce
cups of vegetable oil.
3. Plug cord into a 120VAC wall outlet only. Set the heat control at 400° and preheat for 20 minutes. Leave heat control at 400° for
frying.
4. During preheat time, prepare food for deep frying, making sure to remove excess moisture by patting food dry with paper towels.
Place steam/fry basket on countertop. Basket can be filled to the rim for most foods.
CAUTION!
For raw fries, only fill basket ½ full. Overfilling can result in oil boiling over which may cause burns or damage to the
unit.
5. Once oil has preheated, slowly lower basket into oil. Fry food until golden brown.
6. Lift basket and, using drain hook, hook basket onto multi-cooker rim to drain. Empty basket on paper towels.
7. Allow oil to cool completely before handling the unit. If you plan to reuse the oil, strain it to remove any food particles. Store strained
oil in a tightly sealed container in a cool, dark place.
Food
Frying Time
Food
Frying Time
Chicken, Raw, breaded
13–18 minutes
Fish, Raw, battered or breaded
3–4 minutes
Fish, Frozen
7–8 minutes
French Fries, Frozen
11–12 minutes
French Fries, Raw (see recipe below)
10–12 minutes
Onion Rings, Frozen
2–3 minutes
Onion Rings, Raw, battered
1½–2½ minutes
Shrimp, Raw, breaded or battered
3–5 minutes
Helpful Hints
• Do not overfill the basket. Too much food lowers the oil temperature causing food to absorb too much oil.
• Use vegetable oil, such as canola, corn, sunflower, peanut, or soybean, for deep frying. Deep frying foods in butter, margarine, olive
oil, or animal fat is not recommended because of lower smoking temperatures.
• Foods that are battered rather than breaded may stick to the basket; therefore, you may wish to fry these types of foods without using
the basket.
• The number of times the oil can be reused will depend on the food that is fried. For example, the oil will need to be replaced more
often if fish or food coated with bread or cracker crumbs is fried frequently.
• It is time to replace the oil if any of the following occur: the oil is dark in color, has an unpleasant odor, smokes when it is heated, or
foams excessively during frying.
• Fry foods of uniform size and thickness as they will fry more evenly and at the same speed.
Recipes
Raw French Fries
(Double Fry Method)
Cut medium potatoes, peeled if desired, into ¼- to ½-inch thick strips. Place into large bowl and cover with hot tap water. Soak potato
strips for 15 minutes or until ready to fry. Rinse, drain, and pat dry with paper towels. Because raw fries contain a high percentage of
moisture, extreme care must be used when placing them into hot oil. Thoroughly dry raw fries before deep frying.
For raw fries, only fill the basket ½ full.
Lower the filled basket slowly into the oil. If the oil starts to boil up too quickly, lift the basket
out of the oil for a couple of seconds, then lower it again. Repeat as necessary until the basket is completely lowered into the multi-
cooker.
Fry for 3 to 4 minutes until fries are cooked through but not browned. Drain; let stand to cool for at least 10 minutes, but not more than
2 hours. Just before serving, fry potatoes for 7 to 8 minutes or until golden brown.
