6
7
3. Attach the control assembly to the base by aligning the two guides on the front of the
control panel with the two tracks on the exterior of the base (Fig. E, page 5). Slide the
control assembly down (Fig. F, page 5) as far as it goes, making sure both guides are in
the tracks.
NOTE:
The appliance will only operate when both guides are properly positioned in the
tracks.
4. Fill the removable pot with vegetable oil up to the MAX level marking, which is located
on the inside of the removable pot (Fig. A1, page 3). Your fryer will need approximately
5 quarts of vegetable oil. The amount of oil must always be between the MAX and MIN
level markings inside the removable pot (Fig. A1). Never exceed the MAX level mark.
5. Place the cover on the deep fryer for preheating.
6. Attach the cord to the unit by aligning the magnetic plug end with the two electrical pins
located on the back of the control panel (Fig. A3, page 3). The plug can be attached in
either direction.
IMPORTANT:
The magnetic cord was designed to detach easily from the fryer. As a
result, if it is bumped or touched during use it could possibly detach causing the unit to
stop heating. Avoid contact with cord during operation. If contact occurs, verify that the
cord is still properly connected.
7. Plug cord into a 120VAC electrical wall outlet only.
Always make sure fryer and cord
are out of reach of children.
8. Turn the thermostatic control to the desired temperature (see page 8 for proper frying
temperatures). The recommended setting for most frying is 375°. While oil is heating,
the signal light will be illuminated.
9. While oil is heating, prepare food for cooking and assemble basket handles for frying.
See page 5.
To insure against accidental detachment of handles from baskets during use, always make
sure both pegs are in the bracket holes and the handle bars are in the brackets (Fig. C and
Fig. D, page 5).
10. Place baskets on countertop and fill each basket up to ¾ full with food. (For homemade
fries, only fill basket ½ full.) Before deep frying, remove excess moisture from food by
patting it dry with paper towels. Moist foods cause excess foaming and spattering.
NOTE:
Fryer may be used with one or two baskets.
11. When the oil is ready for frying, the signal light will go out. Preheat time is approximately
20 minutes.
12. After preheating, remove cover.
13. Attach either one or both of the filled fry baskets to the removable pot using the drain
hooks. If using just one basket, place it on either the right or left side.
Then position cover over basket or baskets with cover vents away from basket handles.
Slowly lower the filled baskets one at a time into the preheated oil until the bottom of the
basket rests on top of the heating element.
If frying french fries (homemade or frozen) or other high moisture foods, immediately
remove cover after lowering baskets into oil.
For crisper foods, fry without the cover.
WARNING!
To prevent the risk of severe personal injury or property damage, use caution
when cooking with hot oil.
14. Begin timing. Refer to page 8 for recommended times.
CAUTION!
It is normal for steam to escape from the cover vents during frying. To prevent
steam burns, keep well away from the vents.
15. When frying time has elapsed, check that the food is golden brown. Then lift the baskets
and hook them onto the fryer rim to allow oil to drain from food.
16. Carefully lift the baskets out of the fryer and empty the food onto paper towels. Season
to taste.
17. If frying additional food, repeat steps 10 through 16. If signal light is on, allow oil to
reheat until signal light goes out.
18. When frying is completed, remove plug from wall outlet and then from fryer. Allow the
oil and fryer to cool completely before removing control assembly and before cleaning.
Helpful Hints for Deep Frying
♦
Fry foods of equal size and thickness as they will fry more evenly and at the same speed.
♦
Before deep frying, always remove excess moisture or ice crystals from food by patting it
dry with paper towels. Moist foods may cause excess foaming, spattering, and crackling.
♦
Do not fill the baskets more than ¾ full for most foods. For homemade fries, do not fill bas-
ket more than ½ full. If too much food is fried at the same time, the food will not get crisp.
♦
For crisper foods, fry without the cover.
♦
When breading food, use any type of flour, corn meal, fine bread or cracker crumbs, or
commercial breading to coat the food. To get the breading to adhere better to the food, dip
the food first in a mixture of egg and milk; see Crispy Coating recipe on page 9.
♦
Foods that are battered may stick to the baskets; therefore, you may wish to fry these types
of foods without the baskets. If, however, you want to use the baskets, lower the baskets
into the oil before placing battered foods in the oil.
Coated or breaded foods can be fried with or without the baskets. When using the fryer
without the baskets, a heat-resistant scoop should be used to add and/or remove foods.
♦
Use only heat-resistant utensils in the fryer. Hot oil damages most plastic or rubber utensils.
Do not leave metal utensils in the fryer as they will become hot and can cause injury.
♦
The longer oil is heated, the more rapidly it deteriorates. Avoid preheating longer than nec-
essary and turn off the fryer once the last batch of food has been removed. Recommended
oils include peanut, canola, corn, sunflower, soybean, and light olive oil as they are more
resistant to heat.
