Deep Fry
When using the multi-cooker for deep frying, you will need to attach the handle to the basket as instructed on page 2.
Prior to each use,
make sure the lock bar on the basket handle is in the down (locked) position; see page 2, Fig. C.
Important Safety Information
• Do not let the cord hang or drape over the counter or table edge within reach of children.
• Remove the cover from the multi-cooker while the oil is heating or while frying.
• Always remove the plug from the wall outlet, then remove the heat control from the multi-cooker when not in use.
WARNING!
Burn Hazards
• Hot oil can cause serious and painful burns. Close supervision is necessary when any appliance is used by or near children.
• Oil and water do not mix.
The combination can be dangerous. When the oil is heated, any water droplets in the oil superheat, becoming
a volatile steam that can cause hot oil to spatter, boil over, or even erupt out of the multi-cooker. Always remove ice crystals and excess
moisture from foods by patting them dry with paper towels before frying.
• Uncooked potatoes contain a high percentage of moisture and extreme caution must be used when frying.
• Use caution when 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, to turn food during frying and to
remove food from oil.
• Use caution when frying flour tortillas. Flour tortillas contain air bubbles. During frying, oil can become trapped within these bubbles.
If not properly drained, the bubbles can burst and cause burns. Accordingly, after frying, carefully raise the tortillas out of the vegetable
oil and allow to drain for approximately 30 seconds.
• Always allow the appliance to cool completely before moving, removing oil, or cleaning.
Helpful Hints
• Fry foods of uniform size and thickness as they will fry more evenly and at the same speed. Do not overfill the basket. Frying too much
food at once lowers the oil temperature and causes food to absorb too much oil.
• Use only heat-resistant utensils. Hot oil damages most plastic or rubber utensils. Do not leave metal utensils in the multi-cooker as
they will become hot and can cause injury.
• Use vegetable oils, such as peanut, canola, corn, sunflower, soybean, and light olive oil, which can withstand the high temperatures
required for deep frying. Do not use extra virgin olive oil or other vegetable oils as they deteriorate at temperatures below those required
for deep frying.
• Do not use solid fat (shortening, butter, margarine, lard). Solid fat will not melt uniformly and will cause severe smoking.
• Avoid preheating the oil longer than necessary and turn off the multi-cooker once the last batch of food has been removed. The longer
the oil is heated, the more it deteriorates.
• When breading food, use any type of flour, corn meal, fine bread or cracker crumbs, or commercial breading to coat the food. To get
the breading to adhere better to the food, dip the food first in a mixture of egg and milk.
• Foods that are battered may stick to the basket; therefore, you may wish to fry these foods without the basket. If, however, you want
to use the basket, lower it into the oil before placing battered foods in the oil. When using the multi-cooker without the basket, a
heat-resistant scoop should be used to add or remove foods.
• The number of times the oil can be reused will depend on the type of oil used and the food that is fried in it. For example, the oil will
need to be replaced more often if fish or food coated with bread or cracker crumbs is fried frequently. Replace the oil if it is dark in
color, has an unpleasant odor, smokes when heated, or foams excessively during frying.
How to Fry
1. Place the multi-cooker on a dry, level, heat-resistant surface away from the wall and the edge of the surface. Do not let the cord hang
or drape over the edge of the counter or table within reach of children. Remove the cover from the multi-cooker.
NOTICE:
To prevent possible heat damage to your countertop, place a heat-resistant counter protector, such as aluminum foil, under
the multi-cooker, taking care not to place the foil under the legs.
2. Fill the multi-cooker with vegetable oil up to the oil level line, which is located on the inside of the unit. Never use more than 1 gallon
of vegetable oil. Less oil can be used, if desired, but the quantity of food will need to be reduced (see Frying Timetable on page 10).
3. Plug cord into a 120VAC wall outlet only. Set the heat control to 400° and preheat for 30 to 35 minutes. Leave heat control at 400°
for frying.
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