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When using fryer for the first time, a slight odor or light
smoking may occur as manufacturing residue evaporates.
This is normal during initial use.
Fry foods of equal size and thickness as they will fry more
evenly and at the same speed.
Do not fill the basket more than
fried at the same time, the food will not get crisp.
Before deep frying, always remove excess moisture or ice
crystals from food by blotting with toweling. Moist foods
may cause excess foaming and spattering.
For breading or coating foods, use commercial breading,
finely ground bread or cracker crumbs, corn meal, a mixture
of corn meal and flour, pancake mix, or prepared bread
mixes.
Use only metal cooking utensils in the fryer as plastic or
rubber will become damaged from the hot oil. Do not leave
metal utensils in the fryer as they will become hot.
Foods that are battered may stick to the basket; therefore,
you may wish to lower the basket into the oil before placing
battered foods in the oil. Coated or breaded foods can be
fried with or without the basket. When using the fryer
without the basket, a slotted metal spoon may be used to
add or remove foods.
After each use strain oil through a filter or a double thickness
of cheesecloth to remove the accumulated residue.
The number of times the cooking oil can be reused will
depend on 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.
It is time to replace the cooking oil if any of the following
occur:
The oil is dark in color.
The oil has an unpleasant odor.
The oil smokes when it is heated.
The oil foams excessively during frying.
Frying Timetable
The following times are approximate and based on the maximum
recommended amounts of food. Fill the basket no more than
full.
FOOD
AMOUNT
Cheese
Frozen, nuggets
6 cups
Chicken
Frozen, nuggets
6 cups
Raw, serving
size pieces,
battered
4-5 pieces
Donuts*
3-4
Egg Rolls, frozen
3-4
Fish
Frozen, battered
3-4 pieces
Raw, battered
3-4 pieces
Onion rings
Frozen, battered
6 cups
Raw, battered*
3-4 large pieces
2
⁄
full. If too much food is
3
TEMPERATURE TIME
375˚
2-4 minutes
375˚
4-5 minutes
375˚
13-18 minutes
375˚
2-3 minutes
375˚
5-6 minutes
375˚
7-8 minutes
340˚
3-4 minutes
375˚
7-8 minutes
1
1
375˚
1
⁄
-2
⁄
minutes
2
2
FOOD
Potatoes
Frozen
French fries
Frozen shoestring
fries
Raw fries
(see recipe below)
Shrimp
Frozen, battered
Raw, battered
Vegetables,
raw, battered*
*These foods are best when fried in small quantities.
Raw French Fries (Double Fry Method)
Cut medium potatoes, peeled if desired, into
strips. Place into large bowl and cover with cold water. Soak
potato strips for 15 minutes or until ready to fry. Rinse, drain,
and pat dry with paper towels. Fry at 340˚ for 6 to 7 minutes
until fries are cooked through but not browned. Drain; let stand
to cool for at least 10 minutes, but not more than 2 hours. Just
before serving, fry potatoes at 375˚ for 10 to 12 minutes or until
golden brown.
Crispy Coating
1
⁄
cup milk
2
1
egg, beaten
Beat milk and egg together. Combine flour and seasonings. Dip
food into milk-egg mixture, then coat in seasoned flour. Fry food
according to timetable.
Beer Batter
1
1
⁄
cups flour
2
Thoroughly combine flour and beer in a large bowl. Cover and
allow the batter to sit at room temperature for 3 hours or longer.
Dip food in batter and fry according to timetable in previous
column. If desired, you may fry beer battered foods without the
2
⁄
3
frying basket.
Milk Batter
1
cup flour
1
1
⁄
teaspoons baking powder
2
1
⁄
teaspoon salt
2
Sift together flour, baking powder, and salt. Add eggs and milk.
Stir batter until smooth. If a thinner batter is desired, add more
milk. Dip food in batter and fry according to timetable. If desired,
you may fry milk battered foods without the frying basket.
Quesadilla Crispers
1
⁄
pound fresh sausage
4
(chorizo, Italian, etc.)
1
cup refried beans
1
⁄
cup finely chopped onion
4
1
⁄
cup diced canned
4
green chilies, drained
Cook sausage until done, breaking it up as it cooks. Combine
sausage, beans, onion, chilies, and cheese.
1
Makes about 1
⁄
2
4
AMOUNT
TEMPERATURE TIME
6 cups
375˚
6 cups
375˚
6 cups
340˚
375˚
6 cups
375˚
6 cups
340˚
5-6 pieces
340˚
Recipes
Flour
Salt and Pepper
1
1
⁄
cups beer
2
2
eggs, beaten
1
⁄
cup milk
2
1
⁄
pound jalapeño jack
4
cheese, shredded
(1-cup)
8
(7-inch) flour tortillas
1
tablespoon flour
2
tablespoons cold water
cups.
14-16 minutes
8-10 minutes
6-7 minutes
10-12 minutes
5-7 minutes
3-5 minutes
1-3 minutes
1
⁄
to
1
⁄
inch thick
4
2
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