4. While the oil is preheating, prepare the food for frying. Remove any excess moisture by patting dry with paper towels. Moist foods
cause excess foaming and spattering. Place the basket on the countertop. The basket can be filled ⅔ full for most foods.
CAUTION!
For homemade fries, fill the basket only ⅓ full. Overfilling can result in the oil boiling over, which may cause burns or
damage to the multi-cooker.
5. Once the oil has preheated, slowly lower the basket into the oil and fry food until golden brown. If the oil starts to boil up too quickly,
lift the basket out of the oil for a couple of seconds, then lower it again. Repeat as necessary until the basket is completely lowered
into the multi-cooker.
WARNING!
To prevent the risk of severe personal injury or property damage, use caution when cooking with hot oil.
6. When the frying time has elapsed, make sure the food is golden brown. Then lift the basket and hook it onto the multi-cooker rim to
allow the oil to drain from the food.
7. Allow the oil to cool completely before straining or before moving or cleaning the multi-cooker. To strain oil for reuse, place a funnel
into the original oil container or other airtight container and line the funnel with a filter or a double thickness of cheesecloth. Slowly
pour the oil into funnel. Store the oil in a cool, dark area.
Recipes
Homemade French Fries
Peel medium potatoes, if desired, and cut into ¼- to ½-inch thick strips. Place into a 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 uncooked potatoes contain a high percentage of moisture, extreme care must be used when deep frying. Thoroughly dry potato strips before
deep frying. Fill basket only ⅓ full. Slowly lower filled basket into oil. Do not use cover.
If oil starts to boil up too quickly, lift basket out of oil for a couple of seconds, then lower it again. Repeat as necessary until basket is completely low-
ered into multi-cooker.
Fry 16 to 18 minutes, until fries are golden brown.
Nutty Chicken Bites
1½ cups finely chopped roasted peanuts
¼ cup cornstarch
½ teaspoon sugar
½ teaspoon ground ginger
2 egg whites, slightly beaten
2 tablespoons fresh lemon juice
2 boneless, skinless chicken breasts, cut into ⅜-inch strips
Put peanuts in a medium shallow bowl. Mix cornstarch, sugar, and ginger in another small shallow bowl; whisk in egg whites and lemon juice. Dip
chicken strips into egg mixture, then coat with peanuts. Place chicken bites in basket. Fry about 1 minute or until golden brown.
Makes about 25
Walnut Crusted Fish
½ cup panko bread crumbs
½ cup walnuts
½ cup all-purpose flour
½ teaspoon salt
1 egg
2 tablespoons milk
3 pounds fish fillets, fresh or frozen and thawed,
cut into 12 pieces
Combine bread crumbs and walnuts in blender or food processor; turn on high speed and process until mixture resembles fine crumbs. Place crumb
mixture in a shallow bowl. Mix flour and salt in another shallow bowl. Beat egg and milk in a third shallow bowl. Dip fillets first in flour, then in egg
mixture, and finally in crumb mixture. Place fillets in a single layer in basket. Fry about 4 to 5 minutes or until golden brown.
12 servings
9
