4. Plug cord into a 120 volt wall outlet.
The red signal light will glow whenever the fryer is plugged in.
Always make sure fryer
and cord are out of reach of children.
5. Turn the thermostatic control to 250° and place the cover on the deep fryer. Press the heAT/CooL switch on the control panel
(Fig. A1, page 2) to the heAT position to start heating the water.
6. While water is heating, prepare food for cooking.
7. Assemble basket handle for cooking, see page 3.
To insure against accidental detachment of handle from basket during use, always make sure both pegs are in the bracket holes
and the handle bars are in the brackets (Fig. C and D, page 3).
8. Place basket on countertop and fill basket up to ¾ full with food.
Do not exceed 2½ pounds of food.
9. Once the water begins to boil (approximately 9 to 15 minutes), remove cover and attach the filled basket to the removable pot
using the drain hooks. Then position cover over basket with cover vents away from basket handle.
If steaming,
leave basket hooked on removable pot.
If boiling,
slowly lower the filled basket into the water until the bottom of the basket rests on top of the heating element.
10. Set the timer by pressing the button to the desired time. See page 3 for timer operating instructions. Refer to the chart below for
recommended times.
Note: The timer works independently from the unit; it does not turn power to the unit on or off.
Caution: It is normal for steam to escape from the cover vents during boiling and steaming. To prevent steam burns keep
hands and face away from the vents.
11. When the set time has expired, remove cover and then remove basket from fryer if the food was steamed. If food was boiled, lift
the basket and hook it onto the fryer rim to allow food to drain.
12. empty the food into serving bowls. Season to taste.
13. When cooking is completed, press the heAT/CooL switch (Fig. A1, page 2) to the CooL position. The built-in fan will begin
cooling the water. Allow approximately 30 minutes for the water to cool.
14. Remove plug from wall outlet and then from deep fryer. Remove control assembly before cleaning.
Steaming and Boiling Chart
Approximate
Steaming and
VEGETABlE
Boiling Time
* Asparagus
Thin spears
3-4 minutes
Thick spears
4-5 minutes
* Beans
Whole or 1-inch pieces
7-8 minutes
* Broccoli
Spears or Florets
5-7 minutes
* Brussels Sprouts,
1 to 1½-inch diameter
9-11 minutes
* Cabbage
, 2-inch wedge
15-20 minutes
* Carrots
Whole
18-22 minutes
¼-inch slices
6-7 minutes
Baby-cut
11-14 minutes
* Cauliflower
Whole head
18-20 minutes
Florets
7-9 minutes
Approximate
Steaming and
VEGETABlE
Boiling Time
Corn-on-the-cob
10-15 minutes
Potatoes
, white
Small (1 to 2 ounces each) whole or
Medium, quartered
13-15 minutes
Potatoes
, sweet, 1-inch slices
17-19 minutes
* Rutabaga
, ½-inch cubes
15-20 minutes
* Turnips
, ½-inch cubes
15-20 minutes
SHRIMP
Fresh
4-5 minutes
Frozen
5-7 minutes
CRAB lEGS
Fresh
5-7 minutes
Frozen
7-9 minutes
*Steaming is recommended to minimize nutrient loss.
note: It is recommended that you not use this fryer to boil pasta as the pasta may fall through the basket openings and stick to
the heating element.
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