RECIPES
ONION STRAW BLOSSOM
Oil for frying
1/2 cup sour cream 1/4 cup chunky salsa
2 large (12 ounces each) white or Vidalia onions 3/4 cup all-purpose flour
2 tbsp Mexican Chili Powder
1 tablespoon garlic salt
1 tsp black pepper
1 cup all-purpose flour 1/4 cup cornstarch
1 tsp salt
1 (12-ounce) non-alcoholic beer
Preheat oil to 375º F(191°C) in electric fryer. For sauce, combine sour cream and salsa in a small bowl. Refrigerate until serving. To make onion flower, peel onions and cut 3/4 inch off the top of each onion. Trim, but do not cut off root end. Cut each onion into quarters from the top to 1/2 inch from root end. Then cut each quarter section into 4 thin wedges, cutting to within 1/2 inch from root end. Using a sharp knife, remove some of the center petals, careful not to cut through the bottom. Discard center petals. Carefully spread the remaining petals apart. Place the 3/4 cup flour, chili powder, garlic salt, and pepper in a large heavy-duty plastic bag; add onion, shaking to coat. Shake off excess flour mixture. Repeat with remaining onion. Whisk the 1 cup flour, cornstarch, salt, and beer in a medium bowl until smooth. Dip onions in beer mixture, moving so onions are thoroughly coated. Drain to remove excess coating. Using a long-handled slotted spoon or wire basket, lower one onion, root-end side down, into hot oil. Fry about 3 to 4 minutes or until golden brown and onion is tender. Drain on wire rack. Spoon sauce into center of onion; serve immediately.
CITRUS SEAFOOD COCKTAIL
12 oz bay scallops (fresh or thawed)
12 oz fresh or frozen large shrimp with shells
1 tsp finely shredded ruby red grapefruit peel 1/3-cup ruby red grapefruit juice
¼ cup salad oil
2 tbsp thinly sliced green onion
2 tbsp finely chopped red or yellow sweet pepper
1 tbsp white balsamic vinegar or white wine vinegar
1 tbsp honey
1 ½ tsp anise seeds, crushed
½tsp ground cinnamon
½of a fresh pineapple, peeled, cored, and coarsely chopped 2 ruby red grapefruit, peeled and sectioned
2 oranges peeled and sectioned
Preheat fryer to 250°F(121°C) for boiling. Peel and devein shrimp, leaving tails intact. Cook scallops for 1-3 minutes or until they turn opaque. Cook shrimp for 1-3 minutes or until they turn pink. Do not combine yet. Drain, and rinse under cold water. Drain well. Place shrimp and scallops in a plastic bag set into a deep bowl. For marinade, combine grapefruit peel, grapefruit juice, salad oil, Green onion, sweet pepper, vinegar, honey, anise seeds, cinnamon, and ½ tsp salt. Pour over seafood, seal bag Refrigerate for 2-24 hours turning bag occasionally. To serve, drain seafood mixture, discarding marinade. Gently combine seafood, pineapple, grapefruit sections, and orange sections. Serve in cocktail cups or glasses.
TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW.
USDA* Safe Minimum Internal Temperatures
| | Fish | 145°F (63°C) |
| | Pork | 160°F (71°C) |
| | | |
| | Egg Dishes | 160°F (71°C) |
| | | |
| | Steaks and Roasts of Beef, Veal or Lamb | 145°F (63°C) |
| | | |
| | Ground Beef, Veal or Lamb | 160°F (71°C) |
| | | |
| | Whole Poultry (Turkey, Chicken, Duck, etc.) | 165°F (74°C) |
| | | |
| | Ground or Pieces Poultry (Chicken Breast, etc.) | 165°F (74°C) |
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* United States Department of Agriculture |
OPERATING INSTRUCTIONS
Step 1
Mount control panel and element onto bracket on outer shell (see Fig. A on pg. 3).
Step 2
Add oil or water to the MIN (1 gallon) or MAX (approx.2 gallons) fill line (see pg. 7).
Note: Unit uses approximately 2 gallons of oil when frying a turkey.
Step 3
Attach power cord to control panel (see Fig. B on pg. 3). Plug power cord into an outlet (refer to “Warnings & Important Safeguards” section of manual). Power light will illuminate indicating the unit is plugged in and element is mounted correctly to the mounting bracket.
Step 4
Turn dial to set temperature. Ready light will illuminate when unit has reached set temperature and is ready for use.
Step 5
Push timer button to set to desired time. Once time has been set, release button and the timer will start. Timer counts down by minutes only until less than 1 minute remaining. Numbers will flash while counting down. Timer will beep when time has expired. To reset timer to 0 press and hold timer button while numbers are flashing. Release and press again to reset.
Step 6
When cooking time has elapsed and food is done, turn dial to MIN and unplug power cord from outlet.
Allow excess oil to drain by hooking the drain clip on basket into drain clip mounting hole (see Fig. C on pg. 6).
STARTER TIPS
FOR BEST RESULTS, READ the following start up tips before using this product. Remember this is an ELECTRIC unit and has different characteristics than a gas unit.
FOR SAFETY, heating element only heats up when properly attached to mounting bracket (see assembly instructions). This is a powerful heating element and may cause circuit breaker to trip. Minimize occurrences by operating any
additional appliances on separate circuit. Tripping circuit breaker will NOT damage unit or household electrical system.
PRE-HEATINGoil or water may take up to 35 minutes. Take advantage of this time to prepare foods for cooking. For optimum performance, completely pre-heat unit to cooking temperature before frying or boiling foods. Keep lid CLOSED during pre-heating and cooking. This will reduce heating time and keep temperature more consistent.
POWER LIGHT will illuminate indicating power cord is plugged into outlet.
READY INDICATOR LIGHT will turn ON when set temperature is reached. Indicator light will turn on and off to maintain set temperature.
TIMER is NOT connected to heating element. Element WILL NOT TURN OFF when timer beeps.
CAUTION 
•Do not use appliance without water or oil in pot. Unit can be severely damaged if heated while empty.
•Place unit on level and stable surface to prevent tipping.
•Hot when in use.
•Do not overfill pot past max fill line.
•Do not mix different types of oil at the same time.
•Never melt fat or lard on the heating element or in basket.
WARNING
The materials used in this product may contain lead a chemical known to the State of
California to cause birth defects and other reproductive harm.
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