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How To Use:
Place multi-cooker on a dry, level, stable, heat resistant surface away from countertop edge. Fill unit with cooking oil or shortening
up to oil level line, which is located on inside of unit. Never use more than seven, 8-ounce cups of cooking oil. Set the heat control at
400˚ and preheat for 20 minutes. Leave heat control at 400˚ for frying.
During preheat time, prepare food for deep frying, making sure to remove excess moisture by patting food dry. While steam/fry basket
is sitting on countertop, fill basket up to ¾ full with food. Once oil has preheated, slowly lower basket into oil. Fry food until golden
brown.
Lift basket and using drain hook, hook basket onto multi-cooker rim to drain. Empty basket on absorbent paper.
Allow oil to cool completely before handling the unit. If you plan to reuse the oil, strain it to remove any food particles. Store strained
oil in a tightly sealed container in a cool, dark place.
Frying Timetable
Food Frying Time
Chicken, raw, breaded 13 to 18 minutes
Fish, raw, battered or breaded 3 to 4 minutes
Fish, frozen 7 to 8 minutes
French fries, frozen 11 to 12 minutes
French fries, raw (see recipe below) 10 to 12 minutes
Onion rings, frozen 2 to 3 minutes
Onion rings, raw, battered 1
1
⁄
2
to 2
1
⁄
2
minutes
Shrimp, raw, breaded or battered 3 to 5 minutes
Helpful Hints
l Do not overfill the basket. Too much food lowers the oil temperature causing food to absorb too much oil.
l Use only a good, reliable brand of vegetable shortening or cooking oil for deep frying. Deep frying foods in butter, margarine, olive
oil, or animal fat is not recommended because of lower smoking temperatures.
l Foods that are battered rather than breaded may stick to the basket; therefore, you may wish to fry these types of foods without using
the basket.
l The number of times the oil can be reused will depend on the food that is fried. For example, the oil will need to be replaced more
often if fish or food coated with bread or cracker crumbs is fried frequently.
l It is time to replace the oil if any of the following occur: The oil is dark in color, has an unpleasant odor, smokes when it is heated,
or foams excessively during frying.
l Fry foods of uniform size and thickness as they will fry more evenly and at the same speed.
Recipes
Raw French Fries
(Double Fry Method)
Cut medium potatoes, peeled if desired, into ¼ to ½ inch thick strips. Place into large bowl and cover with hot, tap water. Soak potato
strips for 15 minutes or until ready to fry. Rinse, drain, and pat dry with paper towels.
Because raw fries contain a high percentage of moisture extreme care must be used when deep frying. Thoroughly dry raw fries before
deep frying. Fill the basket ½ rather than ¾ full. Lower the filled basket slowly into the oil. If the oil starts to boil up too quickly lift
the basket out of the oil for a couple of seconds, then lower it again. Repeat as necessary until the basket is completely lowered into the
fryer.
Fry for 3 to 4 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 400˚ for 7 to 8 minutes or until golden brown.
Crispy Coating
1
⁄
2
cup milk Flour
1 egg Salt and Pepper
In a small bowl, whisk milk and egg. In a medium bowl, combine flour and seasonings. Dip food into milk-egg mixture, then coat in
seasoned flour. Fry food according to timetable above.