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CARE AND CLEANING
When replacing LID, the spring on LID must be inserted down in front of the
metal clip that is located on the fryer housing. NOTE: Always remove LID before
emptying the OIL RESERVOIR or cleaning.
CAUTION: Ensure that lid is in place and secure prior to operation of unit.
REPLACING AND CLEANING FILTERS
1. Open the FILTER COVER.
2. WHITE GREASE FILTER may be washed in hot soapy water. Allow to air dry.
3. Clean the inside of the cover with a damp soapy sponge. Rinse and
dry thoroughly.
4. Insert clean GREASE FILTER on the bottom of LID, followed by CHARCOAL
ODOR FILTER, then replace FILTER COVER.
NOTE: For replacement charcoal odor or grease filters, order through our website
at www.oster.com.
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.
FOOD TEMP. SETTING TIME (MINUTES)
CHICKEN STRIPS 375° F 5 to 8
CHICKEN PIECES, BONE-IN 360° F 18 to 20
FISH, BATTERED, FRESH 320° F - 340° F 8 to 12
FRENCH FRIES, FROZEN 375° F 5 to 8
FRITTERS 375° F 2 to 4
ONION RINGS 375° F 4 to 5
SHRIMP, BREADED 375° F 4 to 5
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.
www.oster.com
www.oster.com
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