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FRYING FROZEN FOODS
• Duetotheirextremelylowtemperature,frozenfoodsinevitably
lower the temperature of the oil. For best results, do not overload
the basket with frozen foods.
• Followtheinstructionsonthefrozenfoodpackageforcooking
time and temperature.
• Frozenfoodsarefrequentlycoveredwithacoatingofice
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
• MakesuretheWaringPro
®
Professional Deep Fryer is
unplugged and the oil has cooled before cleaning or storing.
• Theoildoesnotneedtobechangedaftereachuse.Ingeneral,
the oil will be tainted rather quickly when frying food containing
a lot of protein (such as poultry, meat or sh). When oil is mainly
used to fry potatoes and it is ltered after each use, it can be
used 8 to 10 times. However, do not use the oil for longer than
6 months.
• WARNING:Alwaysremovetheplugfromwallsocket
before cleaning. Allow the Waring Pro
®
Professional Deep Fryer
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 species 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 oat 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 difcult 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.
Applesauce Spice Doughnuts
Makes about 16 doughnuts
2¹⁄
3 cups unbleached, all-purpose our, divided
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon
¹⁄
8 teaspoon ground allspice
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
our for dusting
powdered or granulated sugar for dusting
Using a whisk, blend together the our, 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 our 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 generously oured surface and dust with our. Roll out to ½-inch
thickness. Cut dough with a oured doughnut cutter and place
doughnuts on a waxed paper-lined baking sheet or tray. Repeat
with remaining dough. Re-roll scraps and repeat.
Heat vegetable oil in Waring Pro
®
Professional Deep Fryer until it
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.