Trouble Shooting, Problem, Cause, Solution, Food, Setting

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.

Preheat time is 7-10 minutes for fryer to reach desired temperature. (Ready light will

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

Reset the Overheat Protection Button

cycle On/Off during frying as temperature fluctuates due to food load.)

Food	Temp.	Time
Food	Setting	(minutes)
	Setting	(minutes)

Chicken Strips	375°F/190°C	5-8

Chicken Pieces, Bone-In	360°F/180°C	15-20

Fish, Battered	340°F/170°C	8-10

French Fries, Frozen	375°F/190°C	3-5

Fritters	375°F/190°C	2-4

Resetting the Overheat Protection Reset Button may be necessary if unit will not turn on at start up (power indicator light illuminated and temperature dial set to selected temperature) or if unit appears to have stopped working during use.

1.Unplug the unit from the wall electrical outlet.

2.Allow the unit to cool down.

3.Check the oil level in your unit. If it is below the minimum level, oil should be added before resetting the unit and resuming cooking cycle.

4.Remove the control box with heater.

Fig. 1

Onion Rings	375°F/190°C	3-5

Shrimp, Breaded	375°F/190°C	2-4

NOTE: Prepackaged frozen cooked chicken may cook faster than above time.

Tips for Oil Use and Storage

•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 grape seed oil (canola oil) because these oils have a high smoke point. Peanut oil is not recommended because it impacts the flavor greatly.

•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/190° C, your oil will not longer deep-fry effectively.

•When frying foods with strong flavor and/or aroma like fish or chicken, use the oil only once.

•Filtering the oil with a cooking oil filter or fine-mesh strainer can keep it fresher.

Although storing oil in a refrigerator may extend the life of the oil, this should never be done. This process of chilling oil then brining the oil to room temperature causes excessive splattering during the heat up process.

English-8

5.Using a narrow slotted screwdriver or pen, gently press the recessed reset button on the back of the control box, located on the lower right hand side as indicated by the arrow. (see figure 1)