Waring DF175 Frying Frozen Foods, Filtering and Changing the OIL, Recipes, Tips for Frying Breads

FRYING FROZEN FOODS

•Due to their extremely low temperature, frozen foods inevitably lower the temperature of the oil. For best results, do not overload the basket with frozen foods.

•Follow the instructions on the frozen food package for cooking time and temperature.

•Frozen foods are frequently covered with a coating of ice crystals, which should be removed before frying. Lower the basket very slowly into the oil in order to ensure that oil does not boil over.

FILTERING AND CHANGING THE OIL

•Make sure the Waring Pro® Professional Deep Fryer is unplugged and the oil has cooled before cleaning or storing.

•The oil does not need to be changed after each use. In general, the oil will be tainted rather quickly when frying food containing a lot of protein (such as poultry, meat or fish). When oil is mainly used to fry potatoes and it is filtered after each use, it can be used 8 to 10 times. However, do not use the oil for longer than 6 months.

•WARNING: Always remove the plug from wall socket

before cleaning. Allow the Waring Pro® Professional Deep Fryer and the oil to cool completely (approximately 2 hours) before cleaning. Never immerse the control panel, cord or plug in water or any other liquid.

RECIPES

Tips for Frying Breads

Heat oil to 375°F unless recipe specifies otherwise. A cube of bread should brown in approximately 60 seconds. Correct temperature is extremely important. If the temperature is too high, breads will brown before the insides have cooked; if it is too low, the bread will absorb the fat and become soggy and greasy.

Cook only as much bread as will float easily in the oil. Too much added to the Waring Pro® Professional Deep Fryer will cause the temperature to drop, and the pieces will be difficult to turn. Turn bread when it rises to the top of the oil, taking care not to pierce it. Lift cooked breads from the fryer; allow them to drain for a moment, then place on paper towels to drain.

Applesauce Spice Doughnuts

Makes about 16 doughnuts

2¹⁄3	cups unbleached, all-purpose flour, divided
2	teaspoons baking powder

¼teaspoon salt

½teaspoon cinnamon

¹⁄8	teaspoon ground allspice
	pinch freshly grated/ground nutmeg

½cup granulated sugar

1 tablespoon plus 1 teaspoon vegetable shortening

³cup applesauce

1large egg

vegetable oil for frying

flour for dusting

powdered or granulated sugar for dusting²∕

Using a whisk, blend together the flour, baking powder, salt, and spices in a medium bowl; reserve. Put the sugar and shortening in a large bowl. With an electric mixer on low speed, beat to blend and break up the shortening. Add the applesauce and egg; beat until smooth. Add the flour mixture in two additions and blend on medium speed until mixed. Cover dough and chill for at least 1 hour. Divide dough into two equal portions. Place one portion of dough on a generously floured surface and dust with flour. Roll out to ½-inch thickness. Cut dough with a floured doughnut cutter and place doughnuts on a waxed paper-lined baking sheet or tray. Repeat with remaining dough. Re-roll scraps and repeat.

Heat vegetable oil in Waring Pro® Professional Deep Fryer until it reaches 375°F. Carefully lower 3 doughnuts into the hot oil – do not overcrowd! Fry on each side, about 1½ to 2 minutes, turning with a slotted spoon or wire skimmer. Remove and drain on layered paper towels. Pat gently to remove any excess oil and sprinkle with desired amount of sugar.

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