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SAFETY TIPS
..
THIS DEEP FRYER IS ONLY SUITABLE FOR USE WITH OIL OR LIQUID FAT
AND NOT FOR USE WITH SOLID FAT. IF SOLID FAT IS USED, WATER CAN
BECOME TRAPPED INSIDE AND THE HOT FAT MAY SPURT OUT WITH
CONSIDERABLE FORCE.
Never operate the deep fryer without oil or liquid fat, as this can damage the
machine. Do not put any other liquids such as water or other substances in the
pan.
Place the deep fryer on a dry, stable surface. Since the deep fryer becomes hot
during use, make sure that it is not too close to other objects.
OPERATING INSTRUCTIONS
Make sure the Deep Fryer is UNPLUGGED.
Assemble the control box into the oil pan. Make sure the control box is secured
properly and the small black safety switch is activated. Otherwise the fryer will
not switch on properly.
Remove the frying basket and let it hang and rest on the back of the oil pan.
Use only good quality frying oil such as Peanut oil, Vegetable oil, pure Corn oil,
Sunflower oil, Canola oil, or Light Olive oil. (Recommended not to mix oil)
Fill oil into the oil container approximately between the MIN marking and the
MAX marking.
Do not fill over the MAX marking or lower than the MIN marking.
Make sure the temperature control knob is set to the OFF or 0 position.
PLUG the power cord into an outlet.
Move the Thermostat knob to desired temperature setting according to the
particular recipe you are using. The RED and the GREEN indicator light will turn
on.
While the oil is preheating, prepare the food that is going to be fried.
When the oil has reached the set temperature, the GREEN light will turn off.
NOTE: The GREEN ready light turns on and off with the thermostat to maintain
the set temperature. The RED power light stays on during use.
When placing the food into the basket, make sure it is as dry as possible. Do not
add water, ice or wet food, it may cause HOT OIL SPLATTER.
When frying frozen food, remove all ice particles and thaw the food thoroughly.
WARNING: DO NOT TOUCH THE CONTROL KNOB DURING THE FRYING
PROCESS. HOT STEAM MAY BE RELEASED AND MAY CAUSE INJURY.
..
The frying times given in the chart are only a guide and should be adjusted
accordingly to the quantity of food being fried.
*French Fries being fried a 2
Do not overfill the basket.
Lower the food basket into hot oil and cover the fryer with the lid.
Cover with the lid.
When the food has finished drying, remove the lid. Slowly lift the basket out of
the hot oil and place the basket on the drain support on the back of the frying
basket.
After the excess oil has been drained, place the food on a paper towel-lined
baking sheet to allow the remaining oil to drain.
If you are frying more than one load, ensure the oil re-heats to the required
temperature.
FRYING GUIDE
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FOOD
Temp. °F/℃
Shrimp
302°/150
Onion
302°/150
Mushrooms
302°/150
Fish Fillet
302°/150
Fish Fillet in batter
302°/150
Fish Cakes or Balls
302°/150
Sliced Meat
338°/170
Steak
338°/170
Chicken Strips
356°/180
French Fries (1
st
time)
374°/190
French Fries (2
time)
374°/190
nd
time will be lighter and crispier.
nd
Weight
Estimated Time
(grams)
250
3-5 minutes
150
3-4 minutes
300
6-8 minutes
250
5-6 minutes
400
6-8 minutes
400
6-8 minutes
400
7-10 minutes
400
7-10 minutes
500
7-10 minutes
500
6-10 minutes
250
3-5 minutes
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