Frying Frozen Foods; Filtering And Changing The Oil - Waring DF175 Instruction Book

FRYING FROZEN FOODS

• Due to their extremely low temperature, frozen foods inevitably
lower the temperature of the oil. For best results, do not overload
the basket with frozen foods.
• Follow the instructions on the frozen food package for cooking
time and temperature.
• Frozen foods are frequently covered with a coating of ice
crystals, which should be removed before frying. Lower the
basket very slowly into the oil in order to ensure that oil does
not boil over.

FILTERING AND CHANGING THE OIL

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• Make sure the Waring Pro
unplugged and the oil has cooled before cleaning or storing.
• The oil does not need to be changed after each use. In general,
the oil will be tainted rather quickly when frying food containing
a lot of protein (such as poultry, meat or fish). When oil is mainly
used to fry potatoes and it is filtered after each use, it can be
used 8 to 10 times. However, do not use the oil for longer than
6 months.
• WARNING: Always remove the plug from wall socket
before cleaning. Allow the Waring Pro
and the oil to cool completely (approximately 2 hours) before
cleaning. Never immerse the control panel, cord or plug in water
or any other liquid.
RECIPES
Tips for Frying Breads
Heat oil to 375°F unless recipe specifies otherwise. A cube of bread
should brown in approximately 60 seconds. Correct temperature
is extremely important. If the temperature is too high, breads will
brown before the insides have cooked; if it is too low, the bread will
absorb the fat and become soggy and greasy.
Cook only as much bread as will float easily in the oil. Too much
added to the Waring Pro ® Professional Deep Fryer will cause the
temperature to drop, and the pieces will be difficult to turn. Turn
bread when it rises to the top of the oil, taking care not to pierce it.
Lift cooked breads from the fryer; allow them to drain for a moment,
then place on paper towels to drain.
Professional Deep Fryer is
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Professional Deep Fryer
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Applesauce Spice Doughnuts
Makes about 16 doughnuts
2¹⁄ cups unbleached, all-purpose flour, divided
3
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon
¹⁄ teaspoon ground allspice
8
pinch freshly grated/ground nutmeg
½ cup granulated sugar
1 tablespoon plus 1 teaspoon vegetable shortening
²∕ ³ cup applesauce
1 large egg
vegetable oil for frying
flour for dusting
powdered or granulated sugar for dusting
Using a whisk, blend together the flour, baking powder, salt, and
spices in a medium bowl; reserve. Put the sugar and shortening in
a large bowl. With an electric mixer on low speed, beat to blend
and break up the shortening. Add the applesauce and egg; beat until
smooth. Add the flour mixture in two additions and blend on medium
speed until mixed. Cover dough and chill for at least 1 hour. Divide
dough into two equal portions. Place one portion of dough on a gen-
erously floured surface and dust with flour. Roll out to ½-inch thick-
ness. Cut dough with a floured doughnut cutter and place dough-
nuts on a waxed paper-lined baking sheet or tray. Repeat
with remaining dough. Re-roll scraps and repeat.
Heat vegetable oil in Waring Pro
reaches 375°F. Carefully lower 3 doughnuts into the hot oil – do not
overcrowd! Fry on each side, about 1½ to 2 minutes, turning with a
slotted spoon or wire skimmer. Remove and drain on layered paper
towels. Pat gently to remove any excess oil and sprinkle with desired
amount of sugar.
® Professional Deep Fryer until it
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