Filtering the oil:
After frying, always check to see if the oil needs filtering to remove any food
debris.
Remove the lid and pour the oil into another container which will hold at least 2
Liters. Hold the fryer using the carrying handles.
Wipe the inside with kitchen paper and clean as directed below.
Line the basket with a filter paper.
Attach the basket to the edge container.
Pour the oil carefully through the filter paper back to the fryer.
Throw away the filter paper and clean the basket in hot soapy water.
Discard the oil after 8-12 uses.
Frying hints:
Do not fill the basket more than three quarters full frozen foods.
Always dry food well, especially chipped potatoes. If left damp they will not turn
crisp.
All foods, except those with a high starch content (chips, doughnuts), should be
coated before frying. Typical coatings used are seasoned flour, breadcrumbs or
batter. When frying, carefully time foods to avoid overcooking. The cooking time
may vary according to the quantity and thickness of the food being fried.
Remember a difference of one or two minutes can result in over cooked food.
FOOD
APPROX. TIME (Min.)
TEMPERATURE
Fresh Chicken Legs/Wings
10
375°F
Fresh Fish with Batter
5
– 7
375°F
Frozen Shrimp
3
350°F
Frozen Onion Rings
3
375°F
Frozen Fish Sticks
5
375°F
Frozen French Fries
5
375°F
Frozen Chicken Nuggets
5
375°F
Fresh Vegetables
6
370°F
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WARM SETTING
Set the temperature dial to
“Warm”
setting.
Never keep or warm foods lower than 165 - 180° as dangerous bacteria can grow.
Food that has been cooked and then cooled can be reheated again. Reheat
quickly to 165° and keep at this safe temperature.
COOK SETTING
Set the temperature dial to
“Cook”
setting.
Ginny’s multi-cooker with temperature dial can be used to cook a variety of foods.
With temperature dial this is similar to stovetop cooking.
Boil water for cooking pasta.
Make soups and stews.
Sauté vegetables.
Brown meats.
COOKING RICE
Put uncooked rice into the container according to the plastic cup with marking
levels.
Add enough water to the rice so it overlaps the rice by half and inch to one inch.
Turn the unit on. Set the temperature dial to 300
F. Water will start boiling and
evaporating to steam the rice. Once it comes to a boil, bring the temperature down
to 200
F to simmer.
Stir occasionally. Take caution when lifting the lid due to hot steam escaping.
After water has completely evaporated, stir rice and cover to keep warm for up to 5
minutes before serving.
STEAMING
Use the steamer rack for steaming vegetables.
Place wire rack inside pot.
Fill with ½ -1 cup of water.
Place food on top of rack.
Place lid onto pot, set the temperature dial to
“Cook”
setting.
Steam vegetables to desired doneness.
SLOW COOKING
Thaw completely and cut ingredients for recipe before slow cooking.
**Always defrost meat or poultry before putting into the slow cooker.
High moisture recipes cook best.
Vegetables should be put in first at the bottom and around the sides of the
cooker. Then add the meat and liquids such as broth or barbecue sauces.
Set the temperature dial to
“Slow Cooker”
setting.
During the slow cooking process, limit the amount of times of removal of the lid
for this may lower the internal temperature and may increase the cooking times.
CLEANING
Always unplug before cleaning.
Clean the body with a damp cloth
Never immerse the entire unit in water.
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