Care and Cleaning
Warning: Do not attempt to clean your Fryer or drain the oil while either the Fryer
or the oil is hot. Allow unit to completely cool.
Before cleaning, unplug the cord from the wall outlet first, and then from your
Deep Fryer and wait for the Deep Fryer to cool completely. Remove the Control
Panel with heating element from the base by lifting vertically. Never immerse the
control panel in any liquid. Clean the heating element with hot, soapy water,
being careful not to wet the control panel. Wash the lid, frying basket, and
cooking pot in warm, soapy water and dry thoroughly. Clean the exterior of the
control panel with a slightly damp cloth. Wipe the Deep Fryer housing with a
damp cloth.
Draining the oil
The oil must be completely cool to avoid the risk of a burn injury. Ensure
that the drain tap has clearance to drain directly into the storage container.
Place a storage container under the drain tap. When moving the Fryer to drain
oil, ensure that all four feet of the Fryer housing stay on the countertop. It is
recommended that you use a screen strainer to catch food particles in the oil
from entering your storage container.
Ensure that your storage container is placed below the tap before attempting to
drain the oil. Push the black safety lock up while simultaneously pulling the tap
drain lever down to drain the oil (see figures 7, 8 and 9). When oil has completely
drained press the drain latch up into the closed position (see figure 10). Wash
the oil pot in warm soapy water and dry thoroughly before use. The tap can be
cleaned by allowing warm soapy water to flow through the tap, followed by rinsing
with clear water.
Cover and refrigerate used oil for up to two weeks. Discard oil if it becomes thick
or rancid. Change the oil when it is a dark color, smells bad or there is a bad taste
in the food.
Important:
Do not immerse the Deep Fryer control panel or power cord in water
or other liquid. Do not place any parts of the Deep Fryer in your dishwasher.
Always hand wash as described above and dry thoroughly. Reassemble the Deep
Fryer for storage by folding the handle into the basket and placing the lid on top.
Preparing for Frying
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 Fryer.
Breading Foods 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 bread crumbs or
cornmeal. Try one of the following suggestions: fine dry bread crumbs, fresh
bread crumbs, crushed corn flakes, cracker meal, corn meal, panko - rice
bread crumbs, 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 and 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 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.
figure 7
figure 8
figure 9
figure 10
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