Presto deep frye manual Care and Cleaning, Recipes, Milk Batter, Beer Batter, Fruit Fritters

11.When food reaches desired brownness, lift and drain with scoop, or carefully lift the basket out of the fryer (refer to chart below for recommended cooking times). Place food on absorbent paper. Season to taste. Repeat steps 9, 10, and 11 for additional servings.

CAUTION: To avoid risk of burns, do not touch the aluminum portion of the handle when unit is hot. Only the plastic grip in the center portion of the handle may be grasped.

Care and Cleaning

1.Remove plug from wall outlet and then from deep fryer. Then, allow oil and fryer to cool completely in a safe place.

2.After unit and oil have cooled completely, empty cooking oil, or cover unit with storage lid.

3.Wash fryer, basket, and scoop with warm water and mild detergent, rinse, and dry thoroughly. Never immerse unit in water or other liquid, or wash in dishwasher.

4.Do not use steel wool scouring pads or abrasive kitchen cleaners on the nonstick finish.

5.Occasionally clean the interior of unit with a commercial cleanser designed for nonstick surfaces, such as dip-it®destainer*. Follow manufacturer’s directions.

6.Store the cord in a clean, dry location away from metal objects. Always check the magnetic plug before use to assure metal items have not become attached.

*dip-it is a registered trademark of Ecolab, Inc.

Recipes

For foods listed below, use either prepared frozen foods or your own favorite recipes. Fry 1 to 4 cups of food at a time. The following deep frying times are approximate. Fried foods are generally done when they are well browned.

FOOD	MINUTES	FOOD	MINUTES
Fried Chicken (using crispy coating recipe below)		French Fried Shrimp	4-8
Wings	9-10	Frozen Egg Rolls	4-5
Drumsticks	12-13	Onion Rings**	2-3
Thighs	13-15	Potatoes
Breasts	15-18	Frozen French Fries	6-8
Donuts	2-4	Frozen Shoestrings	3-5
Fish Fillets	4-8	Raw Fries	14-16
Fish Sticks	4-6

**These foods are best when fried in very small quantities to maintain their individual shapes. Fry approximately 3 to 4 pieces at a time.

MILK BATTER

Sift together 1 cup flour, 11⁄2 teaspoons baking powder, and 1⁄2 teaspoon salt. Add 2 beaten eggs and 1⁄2 cup milk. Stir until batter is smooth. If a thinner batter is desired, add more milk.

BEER BATTER

Thoroughly combine 11⁄2 cups flour and 11⁄2 cups beer in a large bowl. Cover and allow batter to sit at room temperature for 3 hours or longer.

FRUIT FRITTERS

Cut fruit into bite-size pieces. Leave small fruit whole. Canned fruit should be well drained. Coat fruit with batter. Fry until golden brown, approximately 2 minutes. Sprinkle with powdered sugar.

FRENCH FRIED CHEESE

Coat cheese curds or cheese cubes with milk or beer batter. Fry until golden brown, approximately 1 minute.

		CRISPY COATING
1⁄2	cup milk	Flour
1	egg, beaten	Salt and Pepper

Beat milk and egg together. Combine flour and seasonings. Dip food into milk-egg mixture, then roll in seasoned flour. Fry food according to chart.

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