4
Raw French Fries
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. Using the scoop slowly lower potatoes into the oil. Only fry 2 cups or ½ pound of raw fries at a time.
French Fried Cheese
Coat cheese curds or cheese cubes with milk or beer batter. Fry until golden brown, approximately 1 minute.
Milk Batter
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smooth. If a thinner batter is desired, add more milk.
Beer Batter
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longer.
Crispy Coating
½ cup milk
1 egg, beaten
Flour
Salt and Pepper
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-
ing to chart (see page 3).
Helpful Hints
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If unit fails to preheat or if the cooking process stops, check cord assembly to assure plug is properly attached to the appliance (see
Fig. C on page 2).
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during initial use.
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Before deep frying, always remove excess moisture or ice crystals from food by patting it dry with toweling. Even small amounts
of moisture may cause the oil to spatter, pop, boil over, or erupt.
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When preparing your favorite recipes, fry 1 to 4 cups food, in unit, at a time. If too much food is fried at the same time, the food will
not get crisp.
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pancake mix, or prepared bread mixes.
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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.
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It is time to replace the cooking oil if the oil is dark in color, has an unpleasant odor, smokes when it is heated, or foams excessively
during frying.
