4
FRUIT FRITTERS
Cut fruit into bite-size pieces. Leave small fruit whole. Canned fruit should be well drained. Coat fruit with batter. Fry until golden
brown, approximately 2 minutes. Sprinkle with powdered sugar.
FRENCH FRIED CHEESE
Coat cheese curds or cheese cubes with milk or beer batter. Fry until golden brown, approximately 1 minute.
CRISPY COATING
½ cup milk
Flour
1 egg, beaten
Salt and Pepper
Beat milk and egg together. Combine flour and seasonings. Dip food into milk-egg mixture, then roll in seasoned flour. Fry food accord
-
ing to chart.
Helpful Hints
❖
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).
❖
When using the fryer for the first time, a slight odor or light smoking may occur as manufacturing residue evaporates. This is normal
during initial use.
❖
Before deep frying, always remove excess moisture from food by blotting with toweling. Moist foods cause excess foaming, spat-
tering and crackling. Do not add wet food to cooking oil. even small amounts of moisture may cause the oil to spatter, foam, or boil
over.
❖
When preparing your favorite recipes, fry 1 to 6 cups food, in unit, at a time. If too much food is fried at the same time, the food will
not get crisp.
❖
For breading or coating foods, use commercial breading, finely ground bread or cracker crumbs, corn meal, mixture of corn meal
and flour, pancake mix, or prepared bread mixes.
❖
Use only heat-resistant cooking utensils in the fryer as most plastics or rubber will become damaged from the hot oil. Do not leave
metal utensils in the fryer as they will become hot.
❖
After each use, strain oil through a filter or a double thickness of cheesecloth to remove the accumulated residue.
❖
It is time to replace the cooking oil if any of the following occur:
The oil is dark in color.
The oil has an unpleasant odor.
The oil smokes when it is heated.
The oil foams excessively during frying.
