Oster Deep Fryer Freidora, CKSTDFFM15-B Tips for OIL USE and Storage, Open the Filter Cover

CARE AND CLEANING

When replacing LID, the spring on LID must be inserted down in front of the metal clip that is located on the fryer housing. NOTE: Always remove LID before emptying the OIL RESERVOIR or cleaning.

CAUTION: Ensure that lid is in place and secure prior to operation of unit.

REPLACING AND CLEANING FILTERS

1.Open the FILTER COVER.

2.WHITE GREASE FILTER may be washed in hot soapy water. Allow to air dry.

3.Clean the inside of the cover with a damp soapy sponge. Rinse and dry thoroughly.

4.Insert clean GREASE FILTER on the bottom of LID, followed by CHARCOAL

ODOR FILTER, then replace FILTER COVER.

NOTE: For replacement charcoal odor or grease filters, order through our website at www.oster.com.

FRYING TIME AND TEMPERATURE

The frying times in this chart are a guide and should be adjusted to suit the different quantities or thickness of food and to suit your own taste.

FOOD	TEMP. SETTING	TIME (MINUTES)
CHICKEN STRIPS	375° F	5 to 8
CHICKEN PIECES, BONE-IN	360° F	18 to 20
FISH, BATTERED, FRESH	320° F - 340° F	8 to 12
FRENCH FRIES, FROZEN	375° F	5 to 8
FRITTERS	375° F	2 to 4
ONION RINGS	375° F	4 to 5
SHRIMP, BREADED	375° F	4 to 5
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TIPS FOR OIL USE AND STORAGE

NOTE: Do not use seasoned or flavored oil such as walnut, olive oil, lard or drippings because they have a low smoke point. Use blended vegetable oil, pure corn oil, sunflower oil, soybean oil or grapeseed (canola oil). These oils are safe for using in your deep fryer as they have a high smoke point. Peanut oil is not recommended because it greatly impacts the flavor.

•Oils should never be mixed when deep frying.

•High heat, water and burnt food particles break down the oil’s smoke point.

•Replace oil if you notice:

-Excessive smoking at normal temperatures

-Strong oil discoloration

-A rancid smell

-Excessive foaming around the frying food

•Oil darkens with use because the oil and food molecules burn when subjected to high/prolonged heat. The more you use an oil, the more slowly it will pour. Its viscosity changes because of changes to the oil’s molecular structure. When smoke appears on the oils’ surface before the temperature reaches 375° F, your oil will no longer deep-fry effectively.

•When frying fish or chicken, use the oil only once.

•Also, use the oil only once when frying fresh or frozen chicken. A great deal of moisture is released when frying the chicken, this breaks down the oil easily and can cause the oil to foam and lower the smoke point.

•Filtering the oil with a cooking oil filter or fine-mesh strainer can help keep it fresher. Although storing oil in a refrigerator may extend the life of the oil, this should never be done. The process of chilling oil then bringing the oil to room temperature causes excessive splattering during the heat up process.

•Store the covered oil in a cool dark place, for up to three months. Also check the oil before using for color, smell or excessive foaming. Discard the oil if it shows any of these qualities.

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5/24/13 3:50 PM