Oster ODF 510 User Manual With Recipes
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Oster ODF 510 User Manual With Recipes

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Summary of Contents for Oster ODF 510

  • Page 2 When using electrical appliances, basic safety precautions should always be followed, including the following: READ ALL INSTRUCTIONS BEFORE USE. Failure to follow these warnings and safety instructions may result in death, serious personal injury and/or property damage. - Failure to follow these warnings and safety instructions ARNING may result in burns or serious injury: DO NOT MOVE THE DEEP FRYER WHEN OIL IS HOT...
  • Page 3 - Failure to follow these warnings and safety instructions ARNING may result in fire: Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or has been damaged in any manner. Return appliance to the nearest authorized service facility or contact Customer Service at l-800-334-0759 for examination, repair or adjustment.

  • Page 4: Table Of Contents

    Important Safeguards ....Table of Contents....iv Welcome .
  • Page 5 Congratulations on your purchase of Deep Fryer! Your Deep Fryer OSTER@ includes the following technology and features: Fryer Basket allows you to raise and lower the basket from the oil and keep food warm without further cooking. Fryer Basket Handle provides a safe way to remove the basket from the Deep Fryer.
  • Page 6 1. Timer Control Knob - To pre-heat turn the knob counter-clockwise to the ON position. Both the Power Light and the Heating Light will turn on. After the Heating Light turns off, rotate Timer clockwise to the desired cooking time. See recipe instructions for proper time selection.
  • Page 7 Yoh Deep Fryer ASKET ANDLE ASKET OWERING U T T O N REMOVABLE O O K I N G LID RELEASE U T T O N @T EMPERATURE O N T R O L N O B POWER I G H T PLIT ASKET 006520...

  • Page 8: Using Your Deep Fryer

    Preparing To Use Your Deep Fryer for the First Time If you are using your Deep Fryer for the first time, you must: Remove any stickers from the surface of the Deep Fryer. Raise basket handle to the highest position. Open the lid and lift the basket out of the fryer.
  • Page 9 sing Your Deep Frver Remove frying basket and set aside. Using only a good quality vegetable oil, pure corn oil, sunflower oil, canola oil or light olive oil for deep-frying, fill the pot to a point between the MIN marking and the MAX marking.
  • Page 10 1. Make sure to turn the unit to the OFF position and unplug the Deep Fryer. 2. Once you are ready to enjoy the food, press the Lid Release Button to open the lid. By pressing the Lid Release Button the ARNING nit will release hot steam and de-pressurize the Extreme care should be used to ensure...
  • Page 11 o Y o u r Deep Frver ” 1. Press the lid release button to fully open the lid. With one hand, gently lift one side and pull up to remove the lid. make sure that it is disconnected from the outlet. Make sure the unit and the oil are completely cool.

  • Page 12: Cleaning The Lid

    Wash the basket and pot with warm, soapy water. Finally, use a dry cloth. Do not immerse the fryer in water under any circumstances. : Do not use scrubbing brushes, AUTION Cleaning the Lid Press the lid release button to fully open the lid. With one hand, gently lift one side and pull up to remove the lid.

  • Page 13: How To Replace The Filters

    --=khiw- How to Replace the Filters Your carbon filter should last about 6 months. Your oil filter should last about one year. After this time, you’ll need to replace them. To order additional filters, please call our Customer Service Line at 800-334-0759. 1.

  • Page 14: Troubleshooting

    St- Frver Allow the appliance to cool completely before storing. Store the Deep Fryer in a dry location. The cord can be stored away on the Cord Storage Area located on the bottom of the unit. Keep cord out of reach of children. If you experience difficulties when operating the Deep Fryer, review the Troubleshooting information in this section to find a solution.

  • Page 15: Hint .

    The frying times given in this chart are only a guide and should be adjusted accordingly to suit the quantity fried. Food Mushrooms Breaded Chicken Chicken Strips Shrimp Fish Cakes or Balls Fish Fillets Fish Fillets in batter 375°F / 190°C French Fries, thin French Fries, thick Hints .
  • Page 16 UFFALO WITH 7 cups peanut or vegetable oil HEESE 4 oz. blue cheese l/2 cup mayonnaise l/2 cup dairy sour cream 1 Tbsp. red wine vinegar 1 tsp. lemon juice l/4 tsp. hot pepper sauce HICKEN 24 chicken wings, about 2-l/2 Ibs. l/4 cup butter or margarine, melted 2 Tbsp.
  • Page 17 ALAMARI 7 cups olive oil or olive oil blend (do not use extra 1 cup all-purpose flour l/4 cup yellow cornmeal 1 tsp. salt l/2 tsp. pepper l/4 tsp. garlic powder 3 eggs 2 Ibs. fresh or frozen, thawed calamari 2 cups jarred or homemade marinara sauce for dipping, optional 1.
  • Page 18 RUNCHY 3 large Vidalia* 2 cups all-purpose flour l/4 cup cornstarch 1 tsp. salt l/4 tsp. ground red pepper eggs 2 Tbsp. vegetable or peanut oil 1 cup flat beer 7 cups peanut or vegetable oil 1. Slice onions into l/2-inch thick slices; separate into rings. 2.
  • Page 19 CRABIVIEAT 2 Tbsp. olive oil 1 small onion, finely chopped 1 garlic clove, minced 1 carrot, finely chopped 1 cup fresh or canned crabmeat 1 Tbsp. drained capers l/2 tsp. ground cumin l/2 tsp. pepper l/4 tsp. hot pepper sauce or to taste 1 package refrigerated, ready-to-use pie crusts 7 cups peanut or vegetable oil 1.

  • Page 20: Recipes

    EPPERY l-1/2 Ibs. skinless, boneless chicken breasts 1 cup buttermilk 2 garlic cloves, minced 1 tsp. salt, divided l/2 tsp. black pepper, divided l/2 tsp. ground red pepper, divided 118 tsp. hot pepper sauce 1 cup all-purpose flour ONEY USTARD 1.
  • Page 21 ARANCINI ALLS 1 cup uncooked, long-grain rice 2 Tbsp. olive oil 1 small onion, finely chopped l/2 stalk celery, finely chopped 8 oz. ground beef l/2 tsp. dried oregano l/2 tsp. rubbed sage l/2 tsp. salt l/2 tsp. pepper 1 cup grated Parmesan cheese 7 cups vegetable oil 1.
  • Page 22 1 lb. sole, flounder, cod or other white fish fillets 1 lb. shucked small clams lb. jumbo (10 - 15 per poundl shrimp, peeled and deveined with tails intact lb. sea scallops, cut in half, if very large 12 cup all-purpose flour 12 tsp.
  • Page 23 1 cup sweetened shredded coconut, divided 1 cup all-purpose flour l/2 tsp. ground allspice l/2 tsp. baking powder l/2 tsp. garlic powder l/2 tsp. dry mustard l/2 tsp. ground red pepper Salt and black pepper to taste 1 cup “flat” regular or non-alcoholic beer eggs l-1/2 Ibs.
  • Page 24 OUNTRY 8 cups vegetable oil 1 pkg. f8-7/Z to 72 oz.) corn muffin mix Ingredients as called for on muffin mix package l/4 tsp. hot pepper sauce or to taste l/2 cup all-purpose flour 1 pkg. (16 oz.) regular’fnot bun-length frankfurters), 8 - 10 frankfurters Mustard and ketchup for dipping, optional 1.
  • Page 25 ICNIC 7 cups peanut or vegetable oil One 3 to 3-l/2 lb. broiler-fryer chicken, cut into pieces 1 cup all-purpose flour l/2 cup yellow cornmeal 1 tsp. salt l/2 tsp. pepper l/2 tsp. onion powder l/2 tsp. paprika 1. Pour oil into deep fryer. Set fryer temperature to 375”F/19O”C. 2.
  • Page 26 ULLED ORK AND 1 container (32 oz.) prepared pulled-pork barbecue 1 can (15 - 76 oz.) black beans, rinsed and drained 1 can (48 oz.) solid vegetable shortening 8 large corn tortillas Prepared Guacamole Sour cream Homemade or bottled salsa 1.
  • Page 27 This is a recipe that can surely make leftovers a thing of the past. If you do not have leftover mashed potatoes, prepare frozen mashed potatoes to equal 1 cup. A L M O N l/2 cup finely chopped onion 1 Tbsp.
  • Page 28 EMPURA 2 Ibs. assorted fresh vegetables, such as whole green beans, broccoli florets, small whole mushrooms, sweet potato slices, red or green bell pepper slices, scallions, eggplant and snow peas 1 cup cake flour l/4 tsp. baking soda l/4 tsp. salt 1 cup ice cold seltzer water l/2 tsp.
  • Page 29 For the crispiest, tastiest French fries, we recommend a two-step fry process; first at a 325”F/165”C, serving at 375”F/19O”C to complete cooking and crisp the potatoes. RENCH 7 cups peanut oil 2 large baking potatoes 2 large sweet potatoes Salt and pepper Cinnamon sugar, optional 1.
  • Page 30 HERBED O l-1/2 pounds unpeeled baking potatoes, scrubbed and dried 7 cups olive oil or olive oil blend MI not use extra virgin) Salt 2 Tbsp. chopped fresh rosemary 1 tsp. dried oregano 1. Using a sharp knife or a vegetable slicer, thinly slice potatoes, and place in a large bowl filled with enough cold water to cover potato slices.
  • Page 31 BUTTERMILK D 1 can (48 oz.) solid, all-vegetable shortening 4 cups all-purpose flour, divided l-1/4 cups sugar 2 tsp. baking powder 1 tsp. ground nutmeg 112 tsp. ground cinnamon l/2 tsp. baking soda 3 eggs 1 cup buttermilk 5 Tbsp. unsalted butter, melted l/2 tsp.
  • Page 32 OUBLE ASTRY 2 cups all-purpose flour 1 tsp. baking powder l/4 tsp. salt l/4 cup (4 Tbsp.l butter or margarine l/4 cup (4 Tbsp.) solid vegetable shortening 4 Tbsp. ice water 2 Tbsp. lemon juice ILLING 1 can prepared lemon pie filling 2 tsp.
  • Page 33 1 cup water l/2 cup sugar 2 Tbsp. honey 1 lb. whole pecans 2 tsp. ground ginger 1 tsp. ground cinnamon l/4 tsp. ground red pepper 6 cups peanut oil 1. In a medium saucepan, stir water, sugar and honey. Bring to a boil and boil 1 minute.
  • Page 34 The secret to making perfect fried ice cream is to prepare the ice cream balls ahead of time and freeze them at least 24 hours before frying. 1 qt. favorite vanilla ice cream 1 cup finely chopped nuts 3 cups finely crushed sugar-frosted cornflakes or vanilla wafers 1 tsp.
  • Page 35 7 cups peanut oil 2 Ibs. fresh, peeled or pared cut-up fruit; good choices include apples, bananas, peaches, plums or nectarines RITTER AITER l-1/2 cups all-purpose flour, divided 2 Tbsp. sugar 1 tsp. baking powder Salt tsp. 2 eggs, separated l/2 cup whole milk 1 Tbsp.
  • Page 36 NDEX Buffalo-Style Chicken Wings Blue Cheese Calamari Fritti Crunchy Onion Rings Crabmeat and Vegetable Empanadas ... Peppery Fried Chicken Bites ... Honey-Mustard Sauce Balls) ....Arancini (littlece Cape Cod Fisherman’s Platter ...
  • Page 37 ECIPES...
  • Page 38 ECIPES...
  • Page 39 O n e - Y e a r l,tmtten Sunbeam Products, Inc. (“Sunbeam”) warrants that for a period of one year from the date of purchase, this product will be free from defects in material and workmanship. Sunbeam, at its option, will repair or replace this product or any component of the product found to be defective during this warranty period.
  • Page 40 For product questions: Sunbeam Consumer Service PO. Box 948389 Maitland, 32794-8389 DONOTSENDPRODUCTTOTHEABOVEADDRESS 2000 Sunbeam Products, Inc. All rights reserved. OSTERa is a registered trademark of Sunbeam Products, Inc. Distributed by Sunbeam Products, Inc. Boca Raton, FL 33431 Printed in China...

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