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JARDS
When using electrical appliances, basic safety precautions should
always be followed, including the following:
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READ ALL INSTRUCTIONS BEFORE USE.
Failure to follow these warnings and safety instructions may
result in death, serious personal injury and/or property damage.
WARNING
Failure to follow these warnings and safety instructions
may result in burns or serious injury:
DO NOT MOVE THE DEEP FRYER WHEN OIL IS HOT
OR DURING COOKING. Extreme caution must be used
when moving an appliance containing hot oil.
This appliance uses hot oil. Ensure the unit is placed in a safe
place while in use or while the oil is still hot. Ensure the cord
is not loose nor presents the possibility of someone
tripping over it.
Close supervision is necessary when the appliance is in use
or when the oil is hot.
This appliance must not be used by children. Close supervision
is always necessary when this or any other appliance is used
near children.
Do not use attachments not recommended by the manufacturer.
Do not let the cord hang over the edge of a table or counter,
or touch hot surfaces.
Do not touch hot surfaces. Use handles or knobs.
Always use oven mitts when handling hot surfaces;
and allow metal parts to cool before cleaning.
Unplug from outlet when not in use and before cleaning.
Allow to cool before putting on or taking off parts,
and before cleaning the appliance.
Do not operate this appliance without the
Removable Cooking Pot in place.
Do not use with an extension cord.
Handles must be properly assembled to basket and locked
in place. See detailed instructions.
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WARNING
Failure to follow these warnings and safety instructions
may result in fire:
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Do not operate any appliance with a damaged cord or plug or
after the appliance malfunctions, or has been damaged in any
manner. Return appliance to the nearest authorized service
facility or contact Customer Service at l-800-334-0759 for
examination, repair or adjustment.
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Do not use attachments not recommended by the manufacturer.
Do not place the appliance near a hot gas or electric burner
or in a heated oven.
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Do not place any items on top or next to this appliance at any
time. To prevent a fire, keep this appliance clear of contact with
any flammable materials including curtains, draperies, walls,
plastic materials, etc., at all times.
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Do not place any flammable materials in or close to the
Deep Fryer, such as paper, cardboard, plastic or flammable
substances.
Oversized foods must not be inserted into the Deep Fryer
as they may create a fire.
WARNING
Failure to follow these warnings and safety instructions
may result in electric shock and may result in death or personal injury.
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Disconnect the Deep Fryer from the wall outlet when the unit is
not in use and before cleaning. NOTE: To disconnect, turn the
control to OFF, then remove plug from wall unit.
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Do not immerse the appliance or plug in water or
any other liquid.
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Do not use attachments not recommended by the manufacturer.
Do not use outdoors or for commercial purposes.
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Do not use this appliance for other than intended use.
Do not clean with metal scouring pads or any abrasive materials.
(Pieces can break off the pad and touch electrical parts resulting
in
risk of electrical shock).
SAVE AND READ
THESE INSTRUCTIONS
THIS UNIT Is INTENDED FOR HOUSEHOLD USE ONLY
...
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Important Safeguards . . . . . . . . . . . . . . . . .
Table of Contents. . . . . . . . . . . . . . . . . . . . iv
Welcome . . . . . . . . . . . . . . . . . . . . . . . . . .
Learning About Your Deep Fryer . . . . . . . .
Deep Fryer Features . . . . . . . . . . . . . . . . . .
Preparation for First Time Use . . . . . . . . . .
Using Your Deep Fryer . . . . . . . . . . . . . . . .
After the Food Is Fried . . . . . . . . . . . . . . . .
Cleaning Your Deep Fryer. . . . . . . . . . . . . .
Cleaning the Lid. . . . . . . . . . . . . . . . . . . . .
Taking Care of Your Deep Fryer . . . . . . . . .
How To Replace the Filters. . . . . . . . . . . . .
ii
1
2
3
4
6
7
8
9
9
Storing the Deep Fryer . . . . . . . . . . . . . . . . 10
Troubleshooting . . . . . . . . . . . . . . . . . . . . . 10
Cooking Guide. . . . . . . . . . . . . . . . . . . . . . 11
H i n t s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1
Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Index of Recipes. . . . . . . . . . . . . . . . . . . .
Warranty Information. . . . . . . . . . . . . . . . . 35
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Congratulations on your purchase of
an
Deep Fryer! Your Deep Fryer
includes the following technology
and features:
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Fryer Basket allows you to raise and
lower the basket from the oil and keep
food warm without further cooking.
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Fryer Basket Handle provides a safe way
to remove the basket from the Deep Fryer.
Fully removable, non-stick Cooking Pot
for easy cleaning.
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Split Basket Cooking allows you to cook
two types of food at the same time
(Model ODF-520 only).
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Stainless Steel Tongs (Model ODF-520 only)
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t Your Deep Frver
1. Timer Control Knob
To pre-heat turn the knob
counter-clockwise to the ON position. Both the
Power Light and the Heating Light will turn on.
After the Heating Light turns off, rotate Timer
clockwise to the desired cooking time. See recipe
instructions for proper time selection.
2. Temperature Control Knob
Adjust the dial
thermostat to the desired temperature. See recipe
instructions for proper temperature selection.
3. Power Light Indicates that main power is on.
4. Heating Light Indicates that the Deep Fryer
is pre-heating. The light will turn off after
5. Lid Release Button Press to lift the lid.
6. Basket Control Handle
Lift up to raise basket.
7. Basket Lowering Button
Push button when
basket is in the Deep Fryer to lower basket.
FI LTER
COVER
CHARCOAL
OI L
8. Viewing Window Allows you to see cooking
food.
FI LTER FI LTER TOP
9. Filter Cover
10. Condensation Drip Tray Located on backside
just below the lid. The lid is designed to channel
condensation that accumulates on the inside
of the lid to the back of the unit and into
the Condensation Tray.
11. Replacement Filter
Carbon activated filter
to reduce odors.
12. Removable Split Basket Allows you to cook
two types of food at the same time
(Model
only).
13. Power Cord
14. Removable Cooking Pot
2
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Fryer
VIEWING
WINDOW
SPLIT BASKET
(MODEL ONLY)
\
BASKET CONTROL
HANDLE
I
BASKET LOWERING
\
BU T T O N
I
COOKING POT,
BUTTON
EMPERATURE
C O N T R O L K N O B - -
POWER C ORD
LIGHT
LIGHT
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Preparing To Use Your Deep Fryer for
the First Time
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If you are using your Deep Fryer for the first time,
you must:
Remove any stickers from the surface of the
Deep Fryer.
Raise basket handle to the highest position.
Open the lid and lift the basket out of the fryer.
Remove all printed documents and any other
documents from the basket.
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Clean the frying basket and cooking pot with
hot water, a small amount of dishwashing liquid
and
a
non-abrasive sponge or cleaning pad.
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Do not operate this appliance without
the cooking pot in place.
DO NOT IMMERSE THE BODY
UNIT IN WATER.
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Dry the unit thoroughly before using.
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Select a location for the Deep Fryer. The location
should be on a flat counter where the plug will reach
an outlet.
Adjusting the Power Cord Length
BASE
Your Deep Fryer’s cord storage area allows you to adjust
the length of the power cord so that it is the exact length
you desire.
To Adjust the Length of the
Power Cord
Wrap the power cord around the cord storage posts
on the base of the Deep Fryer until you have just
the length you desire.
P O S T S
4
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Your Deep Frver
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Remove frying basket and set aside.
Using only a good quality vegetable oil, pure corn oil,
sunflower oil, canola oil or light olive oil for deep-frying,
fill the pot to a point between the MIN marking and the
MAX marking.
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Do not fill past the MAX marking.
Wipe the inside of the viewing window with a little oil
to prevent condensation.
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Place food in basket. Model ODF-520 has a split basket
that allows you to cook two types of food at the same
time.
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Do not overfill the basket.
Place basket back in Deep Fryer and close the lid.
Plug the Power Cord into outlet.
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Move Timer Control Knob to the ON position
and wait for the pre-heat light to turn OFF.
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Adjust the Temperature Control Knob to the desired
temperature. See recipe instructions for proper
temperature selection.
. When the desired temperature is reached,
the Heating Light will turn OFF.
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Press button on handle to slowly lower basket.
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Rotate Timer Control Knob to desired cooking time.
See recipe instructions for proper time selection.
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Timer will sound when desired cooking time is reached.
The Unit will shut off when the timer knob reaches
“OFF.”
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1. Make sure to turn the unit to the OFF position
and unplug the Deep Fryer.
2. Once you are ready to enjoy the food, press the
Lid Release Button to open the lid.
WARNING: By pressing the Lid Release Button the
nit will release hot steam and de-pressurize the
Extreme care should be used to ensure
hands and face are clear of the appliance
3. Take out the basket and place the food on dishes
(or first place on a paper towel to help absorb
any excess oil that may remain on the outside
of the food).
The basket is very hot. Only carry
from the basket handle.
4. Place the basket back into the Deep Fryer.
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Y o u r
,
1. Press the lid release button to fully open the lid.
With one hand, gently lift one side and pull up
to remove the lid.
cleaning the Deep Fryer, always
make sure that it is disconnected from the outlet.
Make sure the unit and the oil are completely cool.
Oil retains its temperature for a long period of time
attempt to move or carry the fryer
2. Remove the Basket.
3. Remove Cooking Pot and pour oil out when the fryer
has cooled (you may choose to use the frying basket
to bold a strainer/filter above your storage container
as you pour the oil through it). Make sure to snap
the lid back in place and close it. Oil should be
filtered after each use. After removing the oil,
the fryer should be wiped down with absorbent paper.
Then use a damp cloth and a little mild soap to clean.
It is recommended that you change your oil after
5 or 6 uses, or after 2 weeks of storage.
4. A Condensation Drip Tray has been designed
into the Deep Fryer and is located on the backside
of the unit just below the lid. The lid has been
designed to channel condensation that accumulates
on the inside of the lid to the back of the unit
and into the Condensation Drip Tray. To empty,
simply remove the Condensation Drip Tray
and dispose of the water inside.
7
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Wash the basket and pot with warm, soapy water.
Finally, use a dry cloth. Do not immerse the fryer
in water under any circumstances.
CAUTION: Do not use scrubbing brushes,
Cleaning the Lid
Press the lid release button to fully open the lid.
With one hand, gently lift one side and pull up
to remove the lid. The lid can be cleaned in warm,
soapy water or in the dishwasher.
CAUTION: Be sure to remove both filters
before cleaning the lid.
After drying the lid, make sure to snap it back
in place and close it.
8
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How to Replace the Filters
Your carbon filter should last about 6 months.
Your oil filter should last about one year.
After this time, you’ll need to replace them.
To order additional filters, please call
our Customer Service Line at
1. Unclip and remove the filter cover.
2. Take out both white and black filters
and dispose of them.
3. Place the new filters in, always making sure that
the white oil filter rests on the metal surface
below the carbon activated filter (black filter).
The replacement filter package will include 2 carbon
activated filters (black filter) and 1 white oil filter.
You will only need one of the carbon activated
filters at a time; make sure that you keep the second
filter inside the plastic bag closed. The carbon
activated filter needs replacement more often
than the white filter.
9
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W R A P
I
Allow the appliance to cool completely before
storing. Store the Deep Fryer in a dry location.
The cord can be stored away on the Cord Storage
Area located on the bottom of the unit.
Keep cord out of reach of children.
If you experience difficulties when operating the
Deep Fryer, review the Troubleshooting information
in this section to find a solution. If you are unable
to find a solution, please call our Customer Service
Line at 800-334-0759.
PROBLEM
POTENTIAL CAUSES
SOLUTION
of unpleasant
The charcoal filter
is saturated.
Replace the filter
(see Page 9 on How
to Replace the Filter)
Change the oil every
5 to 6 fryings, or after
2 weeks of storage.
The oil is deteriorated.
The oil is unsuitable
for deep frying.
Use a good quality
vegetable oil, sunflower oil,
canola oil, corn oil
or light olive oil.
A little steam release
is normal. If there
Make sure the lid
is fully closed.
of steam
under the edge
is excessive steam
the lid
escaping, then the lid
is not closed properly.
Fry food in smaller
quantities (especially
food).
Too much food has been
fried at the same time.
remains soft and
not crispy on outside
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The frying times given in this chart are only a guide
and should be adjusted accordingly to suit the
quantity fried.
Approximate
Cooking Time
Food
Temperature
(Minutes)
3 - 4
15 21
3 - 4
4 - 5
4 - 6
6 - 7
4 - 6
4 - 6
Mushrooms
Breaded Chicken
Chicken Strips
Shrimp
300°F
350°F
350°F
350°F
150°C
175°C
175°C
175°C
150°C
190°C
Fish Cakes or Balls 300°F
Fish Fillets 375°F
Fish Fillets in batter 375°F 190°C
French Fries, thin
French Fries, thick
375°F
350°F
190°C
175°C
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Hints . . .
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Select the temperature for frying by taking into
account the type and food to be cooked.
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As a general guide, foods that have been
cooked in some way do not require as much
cooking time than those foods that are
completely raw.
11
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BUFFALO-STYLE CHICKEN WINGS
WITH BLUE CHEESE DIP
MAKES 4-6 SERVINGS
7 cups peanut or vegetable oil
BLUE CHEESE DIP:
4
oz. blue cheese
cup mayonnaise
cup dairy sour cream
1 Tbsp. red wine vinegar
1
tsp. lemon juice
tsp. hot pepper sauce
CHICKEN:
24 chicken wings, about
Ibs.
cup butter or margarine, melted
2 Tbsp. hot pepper sauce or to taste
3
stalks celery, washed cut into 3-inch pieces
1. Pour oil into deep fryer. Set fryer temperature to
Top a wire cooling rack or line a 15 x 10 x l-inch baking pan
with a double thickness of paper towels.
2. While oil is heating, for dip, in a medium bowl, crumble or mash
blue cheese with a fork. Stir in mayonnaise, sour cream, vinegar,
lemon juice and hot pepper sauce; set aside. In a small bowl,
stir together melted butter and hot pepper sauce.
3. For chicken, rinse chicken wings under running cold water,
dry thoroughly with paper towels. With fryer basket in
highest position, add 4 or 5 wings to basket.
4. Close lid, lower filled basket into oil and fry 12
15 minutes
until dark, golden brown. Remove to paper-towel topped rack
and immediately brush chicken wings with some of the
butter mixture.
5. Allow oil temperature to return to the original temperature
before cooking additional chicken wings.
6. To serve, place blue cheese dip in a serving bowl.
Arrange chicken wings and celery stalks on a serving platter;
place serving bowl of dip on platter.
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CALAMARI
(SQUID)
6 SERVINGS
MAKES 4
7 cups olive oil or olive oil blend
1 cup all-purpose flour
not use
virgin)
cup yellow cornmeal
1 tsp. salt
tsp. pepper
tsp. garlic powder
3
2
Ibs. fresh or frozen, thawed calamari
2 cups jarred or homemade marinara sauce for dipping,
optional
1. Pour oil into deep fryer. Set fryer temperature to
2. In a medium bowl, combine flour, cornmeal, salt, pepper and
garlic powder. In another bowl, beat eggs.
3. Top a wire cooling rack with a double thickness of paper towels;
set rack near fryer. Dry calamari thoroughly with additional
paper towels. Dip calamari first in eggs, then in flour mixture.
Set coated calamari on waxed paper.
4. With fryer lid closed, lower empty fryer basket into oil and
quickly bring back to highest position. Add 5 6 pieces of coated
calamari to the basket, close lid and lower filled basket into oil.
Fry 1
2 minutes until light golden brown and raise basket.
5. Using a slotted metal spoon, remove calamari to prepared
wire rack.
6. Return oil to temperature before repeating process with remaining
calamari. Serve, if desired, with marinara sauce.
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CRUNCHY ONION RINGS
MAKES
4
6
SERVINGS
3 large
onions
2 cups all-purpose flour
cup cornstarch
1 tsp. salt
tsp. ground red pepper
2 Tbsp. vegetable or peanut oil
cup flat beer
7 cups peanut or vegetable oil
1
1. Slice onions into
thick slices; separate into rings.
2. In a bowl, stir together flour, cornstarch, salt and red pepper.
In large bowl, beat eggs, oil and beer; stir into flour mixture
until just mixed.
3. Pour oil into deep fryer. Set fryer temperature to
4. Top a wire cooling rack with a double thickness of paper towels.
Set rack near the fryer.
5.
a fork, dip onion rings into batter, letting excess batter
fall back into bowl; set rings on waxed paper.
6. With fryer lid closed, lower empty fryer basket into oil and quickly
bring back to highest position. Add a few coated onion rings to the
basket, close lid and lower filled basket into oil. Fry 2
4 minutes
until golden brown. Remove and drain on prepared rack.
7. Return oil to temperature before repeating process with remaining
onion rings.
*If Vidalia onions are not available, use another sweet onion
like Oso,
or similar.
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AND VEGETABLE EMPANADAS
MAKES ABOUT 15 PIECES
2
Tbsp. olive oil
1 small onion, finely chopped
garlic clove, minced
1 carrot, finely chopped
cup fresh or canned
1
1
1 Tbsp. drained capers
tsp. ground cumin
tsp. pepper
tsp. hot pepper sauce or to taste
1 package refrigerated, ready-to-use pie crusts
7 cups peanut or vegetable oil
1. In a large skillet, heat oil over medium high heat. Add onion, garlic
and carrot; cook and stir until vegetables are soft but not browned.
2. Stir in crabmeat, capers, cumin, pepper and hot pepper sauce.
Cook and stir minute, then remove from heat and set aside.
3. On a clean, lightly floured surface, unfold one pie crust and
roll out to an 11-inch circle. Using a floured 4-inch round
cookie cutter, cut circles from pie crust. Save scraps to re-roll.
4. Spoon about 1 tablespoon of the
filling onto one side
of each circle of dough. Fold other half of dough over filling.
Moisten edge of round with water; seal by pressing down edges
with tines of a fork. Repeat procedure with remaining pie crust
and filling.
5. Pour oil into deep fryer. Set fryer temperature to
6. Line a 1.5 x 10 x l-inch baking pan with a double thickness
of paper towels. Place pan near fryer.
7. With basket in highest position, place a few empanadas into
basket; close lid and lower filled basket into oil. Fry 3
until golden brown. Remove and place in paper-towel lined
baking pan to drain. Keep warm.
4 minutes
8. Return oil to temperature before repeating process with
remaining empanadas.
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PEPPERY FRIED CHICKEN BITES
MAKES
4
SERVINGS
Ibs. skinless, boneless chicken breasts
1 cup buttermilk
2
1
garlic cloves, minced
tsp. salt, divided
tsp. black pepper, divided
tsp. ground red pepper, divided
tsp. hot pepper sauce
1 cup all-purpose flour
AUCE (recipe below)
HONEY-MUSTARD
S
1. On a clean cutting board, cut chicken lengthwise into l-inch wide
strips, then cut strips crosswise in half. In a medium bowl,
stir buttermilk, garlic,
tsp. salt,
tsp. black pepper,
tsp. red pepper and the hot pepper sauce. Add chicken pieces
and toss lightly to coat. Let stand at room temperature 15 minutes.
2. While chicken is marinating, pour oil into deep fryer.
Set fryer temperature to
3. In a plastic zip-top bag or brown paper bag, place flour,
the remaining
tsp. salt, the remaining
tsp. black pepper
and the remaining
mixture to combine.
tsp. red pepper. Close bag and shake
4. Using a fork, remove chicken pieces from buttermilk,
letting any excess drip back into bowl. Place chicken pieces
in bag and shake gently to coat chicken with flour mixture.
5. With fryer lid closed, lower empty fryer basket into oil and
quickly bring back to highest position. Add 5 6 pieces of coated
chicken to the basket, close lid and lower filled basket into oil.
Fry 4 6 minutes until golden brown outside and juices run clear
when chicken piece is pierced with fork. Remove and drain
on paper towels.
6. Return oil to temperature before repeating process with remaining
chicken pieces.
7. Serve chicken pieces warm and, if desired, with HONEY-MUSTARD
SAUCE
.
SAUCE: In a small bowl, combine l/3 cup honey,
l/4 cup yellow mustard and a dash ground cinnamon
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RICE BALLS:
COATING:
1 cup uncooked, long-grain rice
1 cup Italian-flavored,
dried bread crumbs
cup all-purpose flour
2
Tbsp. olive oil
1 small onion, finely chopped
stalk celery, finely chopped
8 oz. ground beef
tsp. dried oregano
tsp. rubbed sage
tsp. salt
tsp. pepper
1 cup grated Parmesan cheese
7 cups vegetable oil
1. For rice balls, in a medium saucepan, cook rice according to
package directions. While rice is cooking, in a skillet, heat oil
over medium heat; add onion and celery and cook and stir until
vegetables are soft, but not browned. Add ground beef, oregano,
sage, salt and pepper; cook, stirring until beef is no longer pink,
breaking up large pieces while cooking. Remove meat mixture
to a large bowl.
2. When rice is tender and water has been absorbed, stir in
Parmesan and eggs, then stir rice mixture into meat mixture.
Spread mixture on a 15 x 10 x l-inch baking pan that has been
sprayed with nonstick cooking spray to cool
3. Pour oil into deep fryer. Set fryer temperature to
4. For coating, place flour and bread crumbs into separate
shallow bowls. Break egg into a small bowl and beat with a fork.
For each rice ball, scoop about
cup rice mixture into one hand;
round into ball shape and place on a sheet of waxed paper.
Repeat until all rice mixture is used. Roll each rice ball first
in flour, then coat with egg mixture, then roll in bread crumbs.
Replace coated balls on waxed paper. With fryer lid closed,
lower empty fryer basket into oil and quickly bring back to
highest position. Add 4 5 balls to the basket, close lid and
lower filled basket into oil. Fry 4
6 minutes until golden brown
and crisp. Remove balls to a baking dish, lined with a paper towel
and keep warm.
5. Return oil to temperature before repeating process with remaining
rice balls.
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CAPE COD FISHERMAN’S PLAITER
MAKES 4 SERVINGS
1
1
lb. sole, flounder, cod or other white fish fillets
lb. shucked small clams
lb. jumbo
15 per
shrimp,
peeled and deveined with tails intact
lb. sea scallops, cut in half, if very large
cup all-purpose flour
tsp. salt
tsp. pepper
2
1
cups cracker meal
tsp. paprika
6 cups vegetable or peanut oil
SAUCE (recipe below)
1. Rinse fish and seafood under cold, running water;
pat thoroughly and dry with paper towels. Cut fish fillets
crosswise into 3 4 pieces, depending on size. Top a wire
cooling rack with a piece of waxed paper. Set rack aside.
2. On a piece of waxed paper, stir together flour, salt and pepper.
On another piece of waxed paper, stir together cracker meal
and paprika. In a pie plate, break eggs and beat with fork
until well mixed.
3. Dredge fish and seafood in flour mixture, dip in egg,
then thoroughly coat both in cracker meal mixture.
Place coated fish and seafood on prepared cooling rack.
Let stand at room temperature
minutes to set coating.
4. Pour oil into deep fryer. Set fryer temperature to
Line a baking dish with a piece of paper towel.
5. With fryer basket in highest position, add a few pieces of fish
to the basket. Close lid and lower filled basket into oil. Fry fish
1
3 minutes until golden brown and crisp. Remove from basket
with a slotted spatula and place in baking dish; keep warm.
6. Return oil to temperature, then fry remaining fillets; fry clams
30 seconds to 1 minute; fry shrimp and scallops 1 3 minutes.
7. Serve hot with TARTAR SAUCE.
SAUCE: In a small bowl, stir together 1 cup mayonnaise,
1 tsp. lemon juice and 3 Tbsp. pickle relish and 1 tsp. chopped
fresh dill.
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COCONUT SHRIMP
MAKES 4-6 SERVINGS
1 cup sweetened shredded coconut, divided
1 cup all-purpose flour
tsp. ground allspice
tsp. baking powder
tsp. garlic powder
tsp. dry mustard
tsp. ground red pepper
Salt and black pepper to taste
1 cup “flat” regular or non-alcoholic beer
Ibs. jumbo
per
shrimp,
peeled and deveined with tails intact
6 cups peanut oil
Sweet and sour sauce, duck sauce, chutney
or hot mustard for dipping, optional.
1. In a small deep dish, place
cup coconut. In a medium bowl,
stir together flour, allspice, baking powder, garlic powder,
mustard and ground red pepper; add salt and pepper to taste.
Whisk in beer, then eggs until just mixed. Stir in the remaining
cup coconut.
2. Top a wire cooling rack with waxed paper; spray waxed paper
with nonstick cooking spray. Holding shrimp by tail, dip in batter,
letting any excess fall back into bowl, then dredge shrimp in
coconut to thoroughly coat. Arrange battered, coconut-coated
shrimp on prepared cooling rack. Let stand 20 minutes to
set coating.
3. Pour oil into deep fryer. Set fryer temperature to
4. With fryer lid closed, lower empty fryer basket into oil and
quickly bring back to highest position. Add 3 shrimp to the basket,
close lid and lower filled basket into oil. Fry 2
golden brown and raise basket.
3 minutes until
5. Using a metal slotted spoon, remove shrimp from basket to paper
towels to drain.
6. Return oil to temperature before repeating procedure with
remaining shrimp. Serve warm and, if desired, with sauce or
chutney accompaniments.
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COUNTRY FAIR CORN DOGS
MAKES
4
5
SERVINGS
8
cups vegetable oil
1 pkg.
to 72 oz.) corn muffin mix
Ingredients as called for on muffin mix package
tsp. hot pepper sauce or to taste
cup all-purpose flour
1 pkg.
oz.)
bun-length frankfurters),
8
10 frankfurters
Mustard and ketchup for dipping, optional
1. Pour oil into deep fryer. Set fryer temperature to
Soak 8
10 wooden skewers in water for 1 minute; drain on paper
towels and pat dry.
2. In a medium bowl, mix muffin mix according to package
directions; add hot pepper sauce. In a shallow dish, place flour.
3. Pat the frankfurters dry with paper towels; insert a wooden skewer
through the length of each frankfurter, leaving about 2-inches
exposed to serve as a handle. Roll frankfurters thoroughly in flour.
4. Holding each frankfurter by its handle, dip into the muffin batter,
swirling to coat thoroughly, and letting any excess batter drip back
into bowl. Place on waxed paper.
5. With fryer lid closed, lower empty fryer basket into oil and quickly
bring back to highest position. Add 1 or 2 frankfurters to the
basket, close lid and lower filled basket into oil. Fry 1
2 minutes
until light golden brown. Use tongs to remove from basket and
place on a double thickness of paper towels to drain.
6. Return oil to temperature before repeating process with remaining
frankfurters.
7. Serve 1
2 frankfurters per person, with mustard and ketchup for
dipping, if desired.
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PICNIC PERFECT FRIED CHICKEN
MAKES
4
SERVINGS
7 cups peanut or vegetable oil
One to lb. broiler-fryer chicken, cut into pieces
3
1 cup all-purpose flour
cup yellow cornmeal
1 tsp. salt
tsp. pepper
tsp. onion powder
tsp. paprika
1. Pour oil into deep fryer. Set fryer temperature to
2. Line a 15 x 10 x l-inch baking pan with paper towels; set pan near
fryer. Rinse chicken under running cold water and pat thoroughly
dry with paper towels. In a plastic zip-top bag or paper bag,
place flour, cornmeal, salt, pepper, onion powder and paprika;
close bag and shake to mix.
3. Place chicken, one large piece or two smaller pieces at a time,
in bag; close bag and shake to coat pieces well with flour mixture.
Remove chicken from bag, shaking off any excess flour mixture.
4. With fryer lid closed, lower empty fryer basket into oil and quickly
bring back to highest position. Add 1 2 large pieces of chicken
or 3 4 smaller pieces to the basket. Close lid and lower filled
basket into oil. Fry 16
20 minutes until golden brown on the
outside and juices run clean when chicken is pierced with a fork.
Raise basket. Using a metal slotted spoon or tongs remove
to paper towel-lined pan to drain.
5. Return oil to temperature before repeating procedure with
remaining chicken pieces.
6. Let chicken cool, then wrap and pack for a picnic.
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PULLED-PORK AND BLACK BEAN
MAKES
8
1 container
can
1 can
large corn tortillas
oz.) prepared pulled-pork barbecue
1
76 black beans, rinsed and drained
oz.) solid vegetable shortening
8
Prepared Guacamole
Sour cream
Homemade or bottled salsa
1. In a large bowl, combine the pork barbecue and black beans.
2. Scoop vegetable shortening into fryer. Set fryer temperature to
to melt shortening; when shortening has melted,
set fryer temperature to
3. Wrap the stack of tortillas in slightly dampened plain paper towels
and microwave on high for 30
seconds until warm and pliable
(this makes the tortillas easier to work with).
4. Place a tortilla on a clean dry work surface. Spoon about
of the pulled-pork and black-bean filling onto one side of the
cup
tortilla. Roll up, folding in sides as you roll; secure bottom with
a wooden pick. Repeat until all tortillas and filling are used.
With fryer lid closed, lower empty fryer basket into oil and quickly
bring back to highest position. Add a few Chimichangas to the
basket; close lid and lower filled basket into oil. Fry 2
3 minutes
until light golden brown. Remove and drain on paper towels.
Keep warm.
6. Return oil to temperature before repeating process with remaining
Chimichangas.
7. Serve with Guacamole, sour cream and salsa.
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This is a recipe that can surely make leftovers a thing of the past.
If you do not have leftover mashed potatoes, prepare frozen
mashed potatoes to equal 1 cup.
S A L M O N CROQUETES
M AKES 4 - 6 SERVINGS
cup finely chopped onion
1
Tbsp. vegetable oil
1 can oz.) salmon, drained and flaked
or 1 lb. cooked, boned and flaked salmon
1 cup prepared mashed potatoes
2
Tbsp. chopped fresh dill or
2
tsp. dillweed
Salt and pepper to taste
1 cup all-purpose flour, divided
2 eggs, lightly beaten
1. In a medium skillet, saute onion in oil until softened but not
browned. Remove skillet from heat. Stir in salmon, mashed
potatoes,
cup flour and the dill; season to taste with salt
and pepper, then blend in eggs. Spray a 13 x 9 x2-inch baking pan
with nonstick cooking spray; spread salmon mixture into pan and
chill until mixture is completely cooled and firm, at least 2 hours.
2. Pour oil into deep fryer. Set fryer temperature to
3. Line a cookie sheet with waxed paper. Place remaining
flour on a separate sheet of waxed paper. Using a knife, divide the
salmon mixture into 12 pieces. With clean, lightly floured hands,
shape each piece into a cone shape, then gently roll in flour to
coat.
4. With fryer lid closed, lower empty fryer basket into oil and quickly
bring back to highest position. Add 2 3 croquettes to the basket,
close lid and lower filled basket into oil. Fry 3
4 minutes until
golden brown. Using a metal slotted spoon remove to paper towels
to drain and keep warm.
5. Return oil to temperature before repeating procedure with
remaining croquettes.
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TEMPURA VEGETABLES
MAKES 6
8 SERVINGS
2
Ibs. assorted fresh vegetables,
such as whole green beans,
broccoli florets, small whole mushrooms,
sweet potato slices, red or green bell pepper slices,
scallions, eggplant and snow peas
cup cake flour
1
1
tsp. baking soda
tsp. salt
cup ice cold seltzer water
tsp. reduced-sodium soy sauce, optional
7 cups peanut oil
Bottled teriyaki sauce for dipping, optional
1. Arrange vegetables on a tray; pat dry with paper towels.
In a medium bowl, combine flour, baking soda and salt.
Lightly stir in seltzer, soy sauce, if desired, and the egg.
2. Pour oil into deep fryer. Set fryer temperature to
3. Line a
of paper towels. Place pan near fryer.
4. Using a fork, dip vegetables into batter, letting any excess batter
ace dipped vegetables on a piece of waxed
baking pan with a double thickness
drip back into bowl.
paper that has been sprayed with nonstick cooking spray.
5. With fryer lid closed, lower empty fryer basket into oil and quickly
bring back to highest position. Add a few coated vegetables to the
basket, close lid and lower filled basket into oil. Fry 2
3 minutes
until golden brown. Remove and place in paper towel-lined baking
pan to drain. Keep warm.
6. Return oil to temperature before repeating process with remaining
vegetables.
7. Serve, if desired, with Teriyaki sauce for dipping.
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For the crispiest, tastiest French fries, we recommend a two-step fry
process; first at a
to precook the potatoes, then, just before
to complete cooking and crisp the potatoes.
FRENCH-FRIED SWEETS AND SPUDS
MAKES 4-6 SERVINGS
7 cups peanut oil
2 large baking potatoes (Idaho or Russet)
2 large sweet potatoes
Salt and pepper
Cinnamon sugar, optional
1. Pour peanut oil into deep fryer. Set fryer temperature to
Lay a double thickness of paper towels
on a cooling rack or in a 15 x 10 x l-inch baking pan.
2. While oil is heating, peel potatoes. Using a sharp knife,
cut all 4 potatoes crosswise in half then cut each half into
thick strips. As potatoes are cut, place into a large bowl
filled with cold water and 1 teaspoon salt.
3. When all potatoes are cut into strips, drain potatoes
and thoroughly dry with paper towels.
4. With basket in highest position, add a handful of potatoes to the
basket. Close fryer lid and lower basket into oil. Fry potatoes 3-5
minutes until they are very pale gold, but do not let them brown.
5. Remove and place on paper towel-topped rack. Close fryer lid
and let oil return to temperature before repeating procedure
with remaining potato strips. Potatoes can be cooked ahead
up to 3 hours and left at room temperature.”
6. Just before serving, set fryer temperature to
With frying basket in highest position, add a handful of the
pre-fried potatoes to the basket; close fryer lid and lower basket.
Fry potatoes l-3 minutes, depending on desired crispness.
7. Remove potatoes to paper-towel lined
if desired, sprinkle sweet potatoes
and sprinkle with salt;
with cinnamon sugar.
If potatoes will not be second-fried immediately, turn off fryer until ready
to heat oil for second frying.
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OLIVE OIL POTATO CHIPS
MAKES 4
6 SERVINGS
pounds unpeeled baking potatoes,
scrubbed and dried
7 cups olive oil or olive oil blend
Salt
not use extra
2 Tbsp. chopped fresh rosemary
1 tsp. dried oregano
1. Using a sharp knife or a vegetable slicer, thinly slice potatoes,
and place in a large bowl filled with enough cold water to cover
potato slices. Drain water from potatoes and again add cold
water to cover; repeat draining and adding cold water to cover
one more time. Drain, then separate slices on paper towels.
not be concerned if potatoes begin to turn brown;
this will not affect flavor or texture.)
2. Pour oil into deep fryer. Set fryer temperature to
3. Divide drained potato slices into 3 portions. Drop one portion
into the fryer basket and gently lower basket into the hot oil.
Fry slices 3
5 minutes until golden brown.
4. Lift basket from oil and remove chips to paper towels.
Sprinkle with some of the salt, rosemary and oregano.
Repeat procedure with the remaining portions of slices.
5. Return oil to temperature before repeating process with
remaining 2 portions of potatoes.
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BUTTERMILK DOUGHNUTS,
M AKES 18-20 DOUGHNUTS
1 can (48 oz.) solid, all-vegetable shortening
4 cups all-purpose flour, divided
l-1/4 cups sugar
2 tsp. baking powder
1 tsp. ground nutmeg
tsp. ground cinnamon
l/2 tsp. baking soda
3
eggs
1 cup buttermilk
5 Tbsp. unsalted butter, melted
l/2 tsp. vanilla extract
Confectioners’ sugar for garnish, optional
1. In large bowl of electric stand mixer, combine 1 cup flour, the
sugar, baking powder, nutmeg , cinnamon and soda. In a small
bowl, combine eggs, buttermilk, melted butter and vanilla. At
medium speed, add egg mixture to flour mixture beating just until
smooth. Reduce mixer to low and beat in remaining flour, scraping
down side of bowl with a rubber spatula. (Mixture will be a cross
between a batter and a dough.) Cover and refrigerate 1 hour.
2. Scoop vegetable shortening into fryer. Set fryer temperature to
to melt shortening; when shortening has melted,
set fryer temperature to
3. Turn cold dough out onto a clean floured surface and with a
floured rolling pin, roll out to l/2-inch thick. Use a floured 2-l/2
to 3-inch round doughnut cutter to cut; re-roll scraps, l/2-inch
thick and cut with re-floured cutter.*
4. Raise fryer basket to highest position, add 4 dough rings to basket;
close cover and lower basket into hot shortening. Fry doughnuts
about 1 minute, until golden brown, lift basket, and use a metal
slotted spoon to turn doughnuts; lower basket and cook an
additional 50 seconds to 1 minute, until golden brown.
5. Remove doughnuts to paper towel-topped wire rack to cool
slightly; sprinkle, if desired, with confectioners’ sugar.
6. Allow shortening to return to temperature, then repeat procedure
with remaining dough.
Use doughnut boles as scraps to re-roll or keep to fry separately,
4 to 5 at a time, about 30 seconds, after all doughnuts have been fried.
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DOUBLE LEMON FRIED PIES
MAKES ABOUT l-1/2 DOZEN
PASTRY:
2 cups all-purpose flour
1 tsp. baking powder
l/4 tsp. salt
l/4 cup (4
butter or margarine
l/4 cup (4 Tbsp.) solid vegetable shortening
4 Tbsp. ice water
2 Tbsp. lemon juice
FILLING:
1 can prepared lemon pie filling
2 tsp. lemon juice
1
tsp. lemon zest
1 can (48 oz.) solid vegetable shortening
cup sugar
1. For pastry, in a medium bowl, stir together flour, baking powder
and salt. Using a pastry cutter or a fork, cut in butter and shortening
until mixture resembles coarse crumbs. Add water and lemon juice
and combine until mixture just holds together. Gather into a ball,
then flatten to a disk; cover with plastic wrap and chill 30 minutes.
2. For filling, in small bowl, stir together pie filling, lemon juice
and zest.
3. Cut chilled dough into 2 pieces. On a lightly floured surface,
with a lightly floured rolling pin, roll out one piece of dough to
about l/4-inch thickness. Cut dough into rounds with a 4-inch
round cookie cutter. Place about 1 tablespoon lemon filling in
center of each round. Moisten edge of round with water and fold
round in half; seal by pressing down edges with tines of a fork.
Repeat procedure until all dough and filling are used.
4. Scoop vegetable shortening into fryer. Set fryer temperature to
to melt shortening; when shortening has melted, set
fryer temperature to
Line a 15 x10x l-inch baking
pan with a double thickness of paper towels. Set pan close to fryer.
In a small cup, stir together sugar and 1 Tbsp. water.
5. Raise fryer basket to highest position, add 4 pies to basket; close
cover and lower basket into hot shortening. Fry pies 2
until golden brown.
-
4 minutes
6. Remove with slotted metal spoon and drain on prepared wire rack.
Using a pastry brush, brush hot pies with sugar mixture.
7. Return shortening to temperature before repeating procedure
with remaining pies.
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FIRE ‘N SPICE PECANS
MAKES
1
POUNO
1 cup water
l/2 cup sugar
2 Tbsp. honey
1
lb. whole pecans
2 tsp. ground ginger
1 tsp. ground cinnamon
l/4 tsp. ground red pepper
6 cups peanut oil
1. In a medium saucepan, stir water, sugar and honey. Bring to a boil
and boil 1 minute. Reduce heat to low, add pecans and cook about
20 minutes until most of liquid has evaporated (do not let all the
liquid evaporate).
2. In a medium bowl, stir together ginger, cinnamon and red pepper.
Add pecans and toss well to coat.
3. Pour oil into deep fryer. Set fryer temperature to
Set an unlined 15 x 10 x l-inch baking pan next to the fryer.
4. With fryer lid closed, lower empty fryer basket into oil and
quickly bring back to highest position. Using a metal slotted spoon,
add about half of the nuts to the basket; close lid and lower filled
basket into oil. Fry 2
-
3 minutes until golden brown.
Remove to baking pan.
5. Return oil to temperature before repeating process with
remaining nuts.
6. Cool nuts completely and break apart any that stick together;
store nuts in an airtight container.
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The secret to making perfect fried ice cream is to prepare
the ice cream balls ahead of time and freeze them at least
24 hours before frying.
FRIED ICE CREAM
MAKES
8
SERVINGS
1
qt. favorite vanilla ice cream
1 cup finely chopped nuts
3 cups finely crushed sugar-frosted cornflakes
or vanilla wafers
1 tsp. ground cinnamon
1
7
egg
cups vegetable oil
Favorite sundae sauce or topping
Whipped cream or whipped topping, optional
1. Place a shallow metal pan or baking sheet in freezer 15 minutes.
Set ice cream out to soften slightly.
2. Remove pan from freezer. Using a 4 oz. or
size ice cream
scoop and working quickly, form ice cream into balls. If necessary,
use hands to shape and make solid. Place nuts in a bowl and roll
ice cream balls in nuts to coat. Freeze ice cream balls 15 minutes.
3. In a medium bowl, stir together crushed cornflakes and cinnamon.
Break egg into another bowl, and beat well with a fork. Remove
balls from freezer and roll each in egg, then roll in crumb mixture
to thoroughly coat. Return balls to baking pan; cover and freeze
at least 24 hours.
4. Just before serving, pour oil into deep fryer. Set fryer temperature
to
Prepare dessert plates or cups by drizzling each
with favorite sundae sauce. Top a wire cooling rack with paper
towels.
5. When oil reaches temperature, remove 3 ice cream balls from
freezer. With fryer basket in highest position, add 3 ice cream balls
to basket. Close lid, lower filled basket into oil and fry, about
30 seconds, until crisp and golden brown. Using a metal slotted
spoon, remove balls from basket to paper towel-topped rack,
then gently remove each to a dessert plate.
6. Return oil to temperature before repeating procedure with
next 3 ice cream balls, then with the final 2 ice cream balls.
If desired, serve with whipped cream or whipped topping.
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FRUIT FRITTERS
MAKES ABOUT
2
DOZEN
7 cups peanut oil
2
Ibs. fresh, peeled or pared cut-up fruit;
good choices include apples, bananas,
peaches, plums or nectarines
FRITTER BAITER:
l-1/2 cups all-purpose flour, divided
2 Tbsp. sugar
1 tsp. baking powder
l/4 tsp. Salt
2 eggs, separated
l/2 cup whole milk
1 Tbsp. melted butter or margarine
1 tsp. grated lemon zest
1. In a medium bowl, stir together 1 cup flour, the sugar, baking
powder and salt. In another bowl, with electric mixer at high
speed, beat egg whites until stiff peaks form. Stir milk, egg yolks,
butter and zest into flour mixture, then fold egg whites into
flour-egg mixture.
2. Pour oil into deep fryer. Set fryer temperature to
3. Line a 15 x 10 x I-inch baking pan with a double thickness
of paper towels. Place pan near fryer.
4. Dry cut fruit thoroughly with paper towels. Place remaining
l/2 cup flour in a shallow dish. Roll fruit in flour to coat,
then dip in batter, letting any excess batter drip back into bowl.
5. With fryer lid closed, lower empty fryer basket into oil and
quickly bring back to highest position. Add a few pieces of
coated fruit to the basket; close lid and lower filled basket into oil.
Fry 2
-
3 minutes until light golden brown. Remove and place
in paper towel-lined baking pan to drain. Keep warm.
6. Return oil to temperature before repeating process with
remaining fritters.
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INDEX OF RECIPES
P
A G E
Buffalo-Style Chicken Wings ............
...... 12
. . . . . . 12
. . . . . . 13
. . . . . . 14
. . . . . . 15
. . . . . . 16
. . . . . . 16
. . . . . . 17
Blue
Cheese
Dip
.......................
........................
...................
Calamari
Crunchy
Fritti
Onion
Rings
Crabmeat and Vegetable Empanadas .....
Peppery Fried Chicken Bites .............
Honey-Mustard
Arancini
Sauce
.................
...............
. . . . . .
18
CoconutShrimp
.......................
. . . . . . 19
. . . . . . 20
. . . . . . 21
. . . . . . 22
Country
Fair
Corn
Dogs .................
Picnic Perfect Fried Chicken ............
Pulled Pork and Black Bean Chimichangas
Salmon
Croquettes
Vegetables
....................
...................
. . . . . .
23
Tempura
. . . . . . 24
. . . . . .
French-Fried Sweets and Spuds .........
Herbed Olive Oil Potato Chips ............
25
. . . . . . 26
. . . . . . 27
. . . . . . 28
Buttermilk
Doughnuts
..................
Double Lemon Fried Pies ................
Fire ‘n Spice Pecans ...................
. . . . . .
29
Fried
Ice
Cream
.......................
. . . . . . 30
. . . . . . 31
Fruit
Fritters
..........................
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MORE RECIPES
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MORE RECIPES
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. .
One-Year
Sunbeam Products, Inc. (“Sunbeam”) warrants that for a period of one
year from the date of purchase, this product will be free from defects
in material and workmanship. Sunbeam, at its option, will repair or
replace this product or any component of the product found to be
defective during this warranty period. Replacement will be made
with a new or remanufactured product or component. If the product
is no longer available, replacement may be made with a similar product
of equal or greater value. This is your exclusive warranty.
This warranty is valid for the original retail purchaser from the date of
initial retail purchase and is not transferable. Keep the original sales
receipt. Proof of purchase is required to obtain warranty performance.
Sunbeam dealers, service centers or retail stores selling Sunbeam products
do not have the right to alter, modify or in any way change the terms
and conditions of this warranty.
This warranty does not cover normal wear of parts or damage resulting
from any of the following: negligent use or misuse of the product, use on
improper voltage or current, use contrary to the operating instructions,
disassembly, repair or alteration by anyone other than Sunbeam or an
Authorized Service Center. Further, the warranty does not cover
Acts of God, such as fire, flood, hurricanes and tornadoes.
Sunbeam shall not be liable for any incidental or consequential
damages caused by the breach of any express or implied warranty.
Except to the extent prohibited by applicable law, any implied warranty
of merchantability or fitness for a particular purpose is limited in duration
to the duration of the above warranty. Some states, provinces or
jurisdictions do not allow the exclusion or limitation of incidental or
consequential damages or limitations on how long an implied warranty
lasts, so the above limitations of exclusion may not apply to you.
This warranty gives you specific legal rights, and you may also have
other rights that vary from state to state or province to province.
How to Obtain Warranty Service
Take the product to an Authorized Sunbeam Service Center.
You can find the nearest Authorized Sunbeam Service Center
by calling l-800-334-0759 or visit our
DO NOT RETURNTHIS PRODUCTTOTHE PLACE OF PURCHASE.
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For product questions:
Sunbeam Consumer Service
Box 948389
Maitland, FL 32794-8389
2000 Sunbeam Products, Inc. All rights reserved.
is
a
registered trademark of Sunbeam Products, Inc.
Distributed by Sunbeam Products, Inc.
Boca FL 33431
Printed in China
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