6
4. Before reassembling unit, be sure all parts are completely dry (see
CAUTION!
, page 3).
5. Always check the magnetic plug before use to assure metal items have not become attached to the magnet.
6. Periodically check the screws on the base handles (Fig. A1, page 2) to be sure they are secure. Retighten, if necessary, with a standard
#2 Phillips screwdriver.
NOTICE:
Overtightening (beyond the secure point) can result in stripping of screws or cracking of handles.
Frying Timetable
Do not use cover while frying raw fries and other high moisture foods. For crisper foods, fry without the cover.
The following times are approximate and based on the maximum recommended amounts of food. Fill the baskets no more than ¾ full for most foods.
Food
Quantity
Temperature
Time
Cheese,
Frozen, nuggets
6 cups per basket
375°F
2 to 3 minutes
Chicken
Frozen, nuggets
6 cups per basket
375°F
3 to 5 minutes
Raw, serving size pieces, breaded
3 to 4 pieces per basket
375°F
13 to 18 minutes
Donuts*
(Fry donuts without baskets)
6 to 8
375°F
2 to 3 minutes
Egg Rolls,
Frozen
3 to 4 per basket
375°F
5 to 6 minutes
Fish
Frozen, battered/breaded
3 to 4 pieces per basket
375°F
7 to 8 minutes
Raw, breaded
3 to 4 pieces per basket
375°F
3 to 4 minutes
Onion Rings
Frozen, battered/breaded
6 cups per basket
375°F
4 to 5 minutes
Raw, breaded*
6 to 8 per basket
375°F
1½ to 2½ minutes
Potatoes
Frozen french fries
6 cups per basket
375°F
20 to 22 minutes
Raw fries (see below)
3 cups per basket
350°F
3 to 4 minutes
(baskets ⅓ full)
375°F
10 to 12 minutes
Shrimp
Frozen, battered/breaded
6 cups per basket
375°F
5 to 7 minutes
Raw, breaded
6 cups per basket
375°F
3 to 5 minutes
Vegetables,
Raw, breaded*
10 to 12 pieces per basket
350°F
1 to 3 minutes
*These foods are best when fried in small quantities.
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 deep frying. Thoroughly dry raw fries before
deep frying. Fill the baskets ⅓ rather than ¾ full. Do not use the fryer cover. Slowly lower the filled baskets into the oil. If the oil starts
to boil up too quickly, lift the baskets out of the oil for a couple of seconds, then lower them again. Repeat as necessary until the baskets
are completely lowered into the fryer.
Fry at 350°F 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 at 375°F for 10 to 12 minutes or until golden brown.
Crispy Coating
½ cup milk
1 egg, beaten
Flour
Salt and Pepper
Beat milk and egg together in one bowl. Combine flour and seasonings in a second bowl. Dip food into milk-egg mixture, then coat in
seasoned flour. Fry food according to timetable above.
