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E8 E9
PROBLEM CAUSE SOLUTION
Fryer not operating
Oil spills over
Food greasy or not crisp
Unpleasant smell
Control Panel Assembly
not seated
Not turned on
Not plugged in
Outlet not energized
Overheat device activated
Oil Reservoir over filled
Too much water in food
Food batches too large
Food batches too large
Oil temperature too low
Using wrong type of oil
Oil not fresh
Reinstall Control Panel
Assembly
Push Main Switch ON
Insert plug into outlet
Check fuses or circuit breaker
Unplug unit and allow to cool.
Then press the Reset Button on
the back of the Control Panel
Assembly
Remove excess oil (when cool)
Dry food with toweling
Use less food in basket
Use less food in basket
Increase oil temperature
Use good vegetable oil
(See Tips for Oil Use)
Replace oil
Apple Fritters
3 cups all-purpose flour 4 tablespoons cooking oil
2 teaspoons baking powder 1 teaspoon vanilla extract
1
⁄2 teaspoon salt juice of 1 orange (
1
⁄3 cup)
1 cup sugar 1 cup chopped apple
1 egg, lightly beaten
Preheat oil to 375 ºF. 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. (Basket should already be lowered into oil.) Fry about 2 minutes or
until crisp and very brown. Remove from fat 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
⁄4 teaspoon ground black pepper
1 tablespoon oil or butter 1
1
⁄3 cup all-purpose flour
1 teaspoon salt
3
⁄4 cup flat beer
For fresh fish, preheat oil to 320 ºF. For chicken, preheat oil to 375 ºF. 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 (basket should already be lowered) and fry for 10 minutes or
until golden brown. When frying boneless chicken breasts, place chicken in hot oil
and fry for 8 minutes or until golden brown. Remove from oil and drain.
Deep fried Chicken
1 fryer chicken (2
1
⁄2 lbs.), cut up
1
⁄4 teaspoon salt
1
1
⁄2 cup all-purpose flour 1
1
⁄4 cup milk
1 teaspoon seasoned salt
Preheat oil to 360 ºF. 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 stick butter or margarine
1 tablespoon chopped onion
1
⁄2 cup flour
1 tablespoon chopped parsley 1 egg, beaten
1
1
⁄2 teaspoon salt 1 cup fine, dry bread crumbs
Preheat oil to 375 ºF. 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.
RECIPES
TROUBLESHOOTING
TIPS FOR OIL USE AND STORAGE
• 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) because these oils 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 foods with strong flavor and/or aroma like fish, 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.
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