1
The Deep Fryer must remain plugged in to use the automatic draining
process.
2
Ensure that the Oil Container is fully seated into the Oil Container
Housing at the bottom of your Deep Fryer and has clicked into place.
3
To drain the oil press and hold the Oil Drain Button for 3 seconds. The
Temperature indicator Light will turn off while the Timer Display shows
00 and the yellow Oil Cooling Indicator Light illuminates.
4
Once the oil has cooled to a lower temperature the yellow Oil Cooling
Indicator Light will turn off and the Oil Drain Indicator Light will
illuminate.
5
Depending on the amount of oil in your Deep Fryer, the cooking
temperature used, and the amount of food particles in your Oil Pot,
it could take anywhere from 2 to 3 hours for your oil to completely
drain. During the draining process you will hear a humming noise
intermittently. This is the electronic contol that handles the automatic
opening and closing of the Drain Tap approximately every minute and
a half.
6
Once all of the oil has drained hold the Power Button down for 3
seconds and unplug the Power Cord from the wall outlet. Remove the
Oil Container from the Oil Container Housing by depressing the Oil
Container Clip located behind the front opening of the Oil Container.
Pull the Oil Container straight out. Store the oil in a cool, dry place at
room temperature.
Draining Oil
Your Deep Fryer has an automatic draining system that will both filter
and drain the oil into the Oil Container located in the Oil Container
Housing.
Reusing the Oil
Never attempt to empty the contents of the Oil Container until the oil
has reached room temperature. To reuse the oil open the Lid Cap on the
Oil Container by lifting straight up. Carefully pour the oil into the Oil Pot.
We do not recomend using the oil more than 8 times.
Many deep-fried foods are coated with a breading or batter before
frying. This helps to retain the moisture and flavor of the food and
protects the food from absorbing too much fat. Batters can also add
appetizing texture, flavor and appearance to the food to be fried.
Following are general guidelines for breading and battering foods,
including a variety of coatings you may not have thought of before.
Quantities will vary according to the amount of foods you are frying.
Following these tips will help prevent coatings from separating and
falling off into the Deep Fryer.
Breading Foods For Frying
Preparing for Frying
1
Set up three bowls or plates.
2
Place flour in the first bowl.
3
In the second bowl, make an egg wash by mixing eggs and either
water or milk.
4
In the last bowl, place the breading of your choice, like breadcrumbs
or cornmeal. Try one of the following suggestions: fine dry
breadcrumbs, fresh breadcrumbs, crushed corn flakes, cracker meal,
cornmeal, panko - rice breadcrumbs, instant potato flakes, and rice
flour.
5
Clean the food to be fried and shake off any excess water. If desired,
season the food with salt and pepper.
6
Dip the food in the flour then shake off the extra flour.
7
Dip the food in the egg wash; let the extra drain off so that the crumb
coating will be even.
8
Lastly, dip the food in the crumbs, pressing gently and making sure it
is coated completely. Shake off excess.
9
Have a plate or pan handy to hold the breaded food until ready to fry.
Tip: While breading food, occasionally remove any lumps from the
flour and crumbs for even coverage.
Battering Foods For Frying
Batters are semi-liquid mixtures containing flour or starch. They are used
in deep frying to give a crisp, flavorful coating. They are great on
seafood and vegetables, such as broccoli or shrimp.
•
Many different liquids may be used: milk, beer, water, sake.
•
Eggs may not be used.
•
Too thick of a batter is not as palatable as a light one.
•
For lighter results, use a leavening agent, such as baking powder,
beaten egg whites, beer or seltzer.
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