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Care and Cleaning
Warning: Do not attempt to clean your Fryer or drain the oil while
either the Fryer or the oil is hot. Allow unit to completely cool.
Before cleaning, unplug the cord from the wall outlet first, and then from
your Deep Fryer and wait for the Deep Fryer to cool completely. Remove
the Control Panel with heating element from the base by lifting vertically.
Never immerse the control panel in any liquid. Clean the heating element
with hot, soapy water, being careful not to wet the control panel. Wash
the lid, frying basket, oil pot filter screen, and cooking pot in warm,
soapy water and dry thoroughly. Clean the exterior of the control panel
with a slightly damp cloth. Wipe the Deep Fryer housing with a damp
cloth. Always ensure that all components are dried thoroughly, as any
residual water will cause spattering of oil.
Draining the oil
The oil must be completely cool to avoid the risk of a burn injury.
Ensure that the drain tap has clearance to drain directly into the storage
container. Place a storage container under the drain tap. When moving
the Fryer to drain oil, ensure that all four feet of the Fryer housing stay
on the countertop. It is recommended that you use a screen strainer to
catch food particles in the oil from entering your storage container.
Ensure that your storage container is placed below the tap before
attempting to drain the oil. Push the black safety lock up while
simultaneously pulling the tap drain lever down to drain the oil (see
figures 8, 9 and 10). When oil has completely drained press the drain
latch up into the closed position (see figure 11). Wash the oil pot in warm
soapy water and dry thoroughly before use. The tap can be cleaned by
allowing warm soapy water to flow through the tap, followed by
rinsing with clear water.
Cover and refrigerate used oil for up to two weeks. Discard oil if it
becomes thick or rancid. Change the oil when it is a dark color, smells
bad or there is a bad taste in the food.
Important: Do not immerse the Deep Fryer control panel or power cord
in water or other liquid. Do not place any parts of the Deep Fryer in your
dishwasher. Always hand wash as described above and dry thoroughly.
Reassemble the Deep Fryer for storage by folding the handle into the
basket and placing the lid on top.
Preparing for Frying
Many deep-fried foods are coated with a breading or batter before
frying. This helps to retain the moisture and flavor of the food and
protects the food from absorbing too much fat. Batters can also add
appetizing texture, flavor and appearance to the food to be fried.
Following are general guidelines for breading and battering foods,
including a variety of coatings you may not have thought of before.
Quantities will vary according to the amount of foods you are frying.
Following these tips will help prevent coatings from separating and
falling off into the Fryer.
Breading Foods For Frying
1 Set up three bowls or plates.
2 Place flour in the first bowl.
3 In the second bowl, make an egg wash by mixing eggs and either
water or milk.
4 In the last bowl, place the breading of your choice, like bread crumbs
or cornmeal. Try one of the following suggestions: fine dry bread
crumbs, fresh bread crumbs, crushed corn flakes, cracker meal, corn
meal, panko - rice bread crumbs, instant potato flakes, and rice flour
5 Clean the food to be fried and shake off any excess water. If desired,
season the food with salt and pepper.
6 Dip the food in the flour and shake off the extra flour.
7 Dip the food in the egg wash; let the extra drain off so that the
crumb coating will be even.
8 Lastly, dip the food in the crumbs, pressing gently and making sure it
is coated completely. Shake off excess.
9 Have a pan handy to hold the breaded food until ready to fry.
Tip: While breading food, occasionally remove any lumps from the
flour and crumbs for even coverage.
Battering Foods For Frying
Batters are semi-liquid mixtures containing flour or starch. They are used
in deep frying to give a crisp, flavorful coating. They are great on
seafood and vegetables, such as broccoli or shrimp.
• Many different liquids may be used: milk, beer, water, sake.
• Eggs may not be used.
• Too thick of a batter is not as palatable as a light one.
• For lighter results, use a leavening agent, such as baking powder,
beaten egg whites, beer or seltzer.
figure 8
figure 9
figure 10
figure 11
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2006 Deep Fryer Manual_3 11/21/06 11:01 AM Page 21