Oster CKSTDF102-SS - 1.5L Compact Stainless Deep Fryer Manual

KNOW YOUR DEEP FRYER

PREPARING YOUR FRYER FOR USE

Prior to first use, remove all packaging materials from the exterior and interior of the fryer. Make sure fryer is unplugged and wipe the interior and exterior surfaces with a damp soapy cloth. Towel dry thoroughly. See the Care and Cleaning section for details.

Do not immerse fryer, cord, or plug in water.

BASKET HANDLE ASSEMBLY INSTRUCTIONS

1. Remove Handle and Frying Basket from inside the deep fryer.
2. Notice the eyelets on the interior side of the basket.
3. Squeeze the handle prongs in the middle.
4. Release the prongs into the eyelets on the interior side of the basket.
5. Press firmly down on the handle to lock in place.

TIPS FOR DEEP FRYING

• Fill the unit between the maximum and minimum capacity lines only.
• To achieve quality results deep frying food needs to be surrounded by oil. Too much food causes the oil temperature to drop, resulting in "soggy" food.
• Coated foods (bread crumbs, batters, etc.) are best for deep frying. The coating acts as a protective layer keeping food moist on the inside and crisp on the outside.
• Before deep frying, remove ice crystals from food and blot dry with a towel. Excessive water and ice can cause the oil to splatter and/or overflow.
• For best results, defrost frozen foods for 20 minutes to create a crispier final product.
• Fry foods at the correct temperature for best results. This will prevent burning and give you even colored, crispy food.
• Prepackaged frozen cooked chicken may cook faster then uncooked food.

HOW TO USE YOUR DEEP FRYER

Never turn on the fryer with an empty OIL RESERVOIR. Always use your fryer on a flat, heat resistant surface.

1. Attach magnetic end of cord assembly directly to the fryer (See Figure 1).
   This should be done prior to plugging the cord into the wall outlet. The magnetic end of the cord is designed to only go on one way. Be sure the side stating "THIS SIDE UP" is facing up.
   
2. Pour cooking oil into Oil Reservoir until it reaches between the "MIN" and "MAX" marks on the inside of the reservoir. DO NOT OVER OR UNDER FILL.
3. Make sure that fryer is off and insert plug into 120 Figure 1 volt AC outlet.
4. Turn fryer to desired temperature position. The Power Indicator will illuminate.
5. Using the included metal fry basket, place food inside the fryer (Do not over stack food). Close the lid of the fryer. Overloading will lower the oil temperature, causing food to absorb too much oil and cook improperly.
6. For cooking times, see chart, or use the recommended times in your recipe.
7. As your food fries, carefully open lid and stir slowly with a heat-resistant utensil to prevent foods from sticking together.
8. Once the food reaches desired brownness, using the fry basket, lift and drain. Set the drained food on several layers of paper towels to absorb excess oil.
   Season if desired. To fry more servings, repeat steps 4, 5, 6, 7 and 8.

DO NOT USE THE DETACHABLE MAGNETIC CORD SYSTEM TO DISCONNECT THE FRYER. ALWAYS DISCONNECT PLUG FROM WALL OUTLET FIRST TO DISCONNECT FRYER.

Use only Model 189115 magnetic cord set with this product. The use of any other magnetic cord set may cause fire, electric shock, or injury.

The detachable magnetic cord is only for accidental disconnection and not to be removed during normal operation. If the cord becomes disconnected, the user should immediately unplug the cord set from the wall outlet, then reconnect the magnetic cord to the deep fryer and then to the wall outlet.

FRYING TIME AND TEMPERATURE

The frying times in this chart are a guide and should be adjusted to suit the different quantities or thickness of food and to suit your own taste.

TIPS FOR OIL USE AND STORAGE

NOTE: Do not use seasoned or flavored oil such as walnut, olive oil, lard or drippings because they have a low smoke point. Use blended vegetable oil, pure corn oil, sunflower oil, soybean oil or grapeseed (canola oil). These oils are safe for using in your deep fryer as they have a high smoke point. Peanut oil is not recommended because it greatly impacts the flavor.

• Oils should never be mixed when deep frying.
• High heat, water and burnt food particles break down the oil's smoke point.
• Replace oil if you notice:
  • Excessive smoking at normal temperatures
  • Strong oil discoloration
  • A rancid smell
  • Excessive foaming around the frying food
• Oil darkens with use because the oil and food molecules burn when subjected to high/prolonged heat. The more you use an oil, the more slowly it will pour. Its viscosity changes because of changes to the oil's molecular structure. When smoke appears on the oils' surface before the temperature reaches 375°F, your oil will no longer deep-fry effectively.
• When frying fish or chicken, use the oil only once.
• Also, use the oil only once when frying fresh or frozen chicken. A great deal of moisture is released when frying the chicken, this breaks down the oil easily and can cause the oil to foam and lower the smoke point.
• Filtering the oil with a cooking oil filter or fine-mesh strainer can help keep it fresher. Although storing oil in a refrigerator may extend the life of the oil, this should never be done. The process of chilling oil then bringing the oil to room temperature causes excessive splattering during the heat up process.
• Store the covered oil in a cool dark place, for up to three months. Also check the oil before using for color, smell or excessive foaming. Discard the oil if it shows any of these qualities.

Resetting the overheat protection button

Resetting the Overheat Protection Reset Button may be necessary if unit will not turn on at start up or if unit appears to have stopped working during use.

1. Unplug the unit from the wall electrical outlet.
2. Allow the unit to cool down.
3. Remove any oil from inside the fryer
4. Using a narrow slotted screwdriver or pen, gently press the recessed reset button on the bottom of the unit, located near the center by the arrow. (see Figure 2)
   

CARE AND CLEANING

ALWAYS TURN CONTROL TO "OFF" THEN DISCONNECT PLUG FROM WALL OUTLET BEFORE DISCONNECTING MAGNETIC CORD.

• Do not immerse cord sets or fryer in water or any liquid.
• Do not attempt to defeat the detachable magnetic cord system by trying to permanently attach cord set to product.
• Do not stick pins or other sharp objects in holes on magnetic cord set.
• Do not use any type of steel wool to clean magnetic contacts.

1. Turn unit OFF.
2. Unplug from outlet and allow unit to cool completely.
3. Remove magnetic cord from the fryer socket.
4. When unit has cooled, empty cooking oil. If you plan to reuse the oil, store fryer with lid closed. (See TIPS FOR OIL USE AND STORAGE)
5. When changing the oil, take the opportunity to clean the inside of the fryer. Open the LID, pour out oil and discard properly; wipe the inside with paper towels to absorb excess grease. Wash interior of fryer and fry basket with hot soapy water. Rinse and dry thoroughly. Do not use scouring pads or abrasive kitchen cleaners.

RECIPES

APPLE FRITTERS

3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt juice of
1 cup sugar
1 egg, lightly beaten
4 tablespoons cooking oil
1 teaspoon vanilla extract
1 orange (⅓ cup)
1 cup chopped apple

Preheat oil to 375°F. Combine flour, baking powder, salt and sugar; set aside. Combine egg, cooking oil and vanilla. Combine dry and liquid ingredients and stir to blend thoroughly. Add orange juice and apple and mix well. Drop from teaspoon into hot oil. Fry about 2 minutes or until crisp and very brown. Remove from oil and drain. Dust with powdered sugar or a mixture of granulated sugar and cinnamon; serve at once.

BEER BATTER FOR FISH OR CHICKEN

2 eggs (separated)
1 tablespoon oil or butter
1 teaspoon salt
¼ teaspoon ground black pepper
1 ⅓ cups all-purpose flour
¾ cup flat beer

For fresh fish, preheat oil to 320°F. For boneless chicken breasts, preheat oil to 375°F. Beat egg yolks with oil/butter, salt and pepper. Alternately add the beer and flour to mixture. Beat ingredients well and refrigerate for 3 to 12 hours. When you are ready to use mixture, carefully fold in 2 stiffly beaten egg whites. Pat fish or boneless chicken breasts. Coat lightly with flour then dip into beer batter. For fish, place fish in hot oil and fry for 10 minutes, or until golden brown. For chicken, place boneless chicken breasts into hot oil and fry for 8 minutes or until golden brown.

DEEP FRIED CHICKEN

1 fryer chicken (2½-lbs.), cut up
1½ cups all-purpose flour
1 teaspoon seasoned salt
¼ teaspoon salt
1¼ cups milk

Preheat oil to 360°F. Combine flour and seasonings. Dip chicken pieces in flour, then milk, then flour again. Fry for 20 minutes or until golden brown and done.

CHICKEN KIEV

4 whole boneless, skinless chicken breasts
1 tablespoon chopped onion
1 tablespoon chopped parsley
1 stick butter or margarine
½ cup flour
1 egg, beaten

Preheat oil to 375°F. Place chicken breasts between two pieces of plastic wrap. Pound with wooden mallet to flatten to 1⁄4-inch thick. Remove plastic. Combine onion, parsley and salt and sprinkle on chicken. Cut butter into 8 pieces. Place a piece of butter on seasoned chicken toward one end. Roll as jelly roll, starting at end with butter, tucking in sides of meat. Press to seal well. Secure with toothpicks. Dust with flour, dip in beaten egg, then roll in bread crumbs. Chill rolls of chicken thoroughly (at least one hour). Place rolled chicken in a single layer in fry basket. Lower and cook 5 to 8 minutes or until brown. To test for doneness, remove a piece of chicken from the oil. When fork can be inserted with ease, chicken is done.

HUSH PUPPIES

1¾ cups cornmeal
½ cup all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 teaspoon sugar
½ teaspoon garlic salt
½ cup chopped onion
1 cup buttermilk
1 egg

Preheat oil to 375°F. Sift together cornmeal, flour, baking soda, salt, sugar and garlic salt. Add onions. Combine egg and buttermilk, then add to dry ingredients, stirring until mixture is moist. Drop batter by teaspoonfuls into deep hot oil, frying only a few at a time. Turn hush puppies once and cook until golden brown. Remove and drain on paper towels.

QUICK AND EASY DOUGHNUTS

1 can refrigerated buttermilk biscuit dough

Preheat oil to 375°F. Take each biscuit and flatten slightly with palm of hand. With finger, punch holes in center of each biscuit to shape into doughnuts. If desired, break biscuits into parts and roll dough between palms into balls to make bite size doughnut rounds. One by one, place dough onto slotted spoon and then into fryer. Fry for 2 minutes turning once. Remove doughnuts from oil with spoon. Place on a plate covered with paper towels to drain.

Variations:
Powdered Sugar: Dust with confectioner's sugar. Serve warm.
Glazed: Combine ½ cup confectioner's sugar with 2 teaspoons hot milk and ½ teaspoons vanilla. Drizzle over cooled doughnuts.
Cinnamon and Sugar: Combine 2 Tablespoons ground cinnamon with ½ cup sugar. Serve warm.
Jelly Doughnut Rounds: Stir ½ cup jelly of your choice until smooth. Transfer jelly to a plastic baggie and snip off one corner to squeeze out jelly. Poke cooked doughnut round with end of a pointed knife and squirt in jelly.