12
Food
Frying Time
Chicken,
raw, breaded
13 to 18 minutes
Fish,
raw, battered or breaded
3 to 4 minutes
Fish,
frozen
7 to 8 minutes
French fries,
frozen
11 to 12 minutes
Food
Frying Time
Onion rings,
frozen
2 to 3 minutes
Onion rings,
raw, battered
1
1
/
2
to 2
1
/
2
minutes
Shrimp,
raw, battered or breaded
3 to 5 minutes
• Do not overfill the basket. Too much food lowers the oil temperature causing food to absorb too much
oil.
• Use only a good, reliable standard brand of vegetable shortening or cooking oil 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 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.
DEEP FRy
CAUTION:
• Do not let cord hang or drape over edge of counter or table within reach of children.
• Remove the cover for all deep frying. Never use any cover while oil is heating or while deep frying foods
in this unit.
• Remove excess moisture and ice crystals from foods by blotting with paper toweling before deep frying.
Moist foods cause excess foaming and spattering. Even small amounts of water will cause oil to spatter.
• Use caution when deep frying doughs, such as beignets, donuts, dumplings, hushpuppies, and fritters. 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, during frying, and removal 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 if the cooking oil, but not out of the Kitchen
Kettle, 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:
Place multi-cooker on a clean, dry, level, stable surface away from countertop edge. Fill unit with cooking
oil or shortening up to oil level line, which is located on the inside of the unit. Never use more than eight
8-ounce cups of cooking oil. Set the heat control at 400° and preheat for 20 minutes.
During preheat time, prepare food for deep frying, making sure to remove excess moisture by patting food
dry. While steam/fry basket is sitting on countertop, fill basket up to
2
/
3
full with food. Once oil has preheated,
slowly lower basket into oil. Fry food until golden brown.
Lift basket and using drain hook, hook basket onto multi-cooker rim to drain. Empty basket on absorbent
paper.
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.
Frying Timetable