Draining & Recycling Oil; Cooking Chart - Bella 13769 Manual De Instrucciones

Draining and Recycling Oil
WARNING! Be careful around hot parts and hot spitting oil. Remember that the
oil is actually hotter than boiling water! Never put hands in the oil. Always keep
hands and face away from rising steam or spitting oil.
IMPORTANT:
Cooled, used oil should be removed from the tank
and filtered after every frying session.
1. Use the handle lid to open; remove the fry basket from
unit. Set aside.
2. Remove the lid by releasing the black tabs from the central
spindle. Grasp lid firmly and pull lid up and off. (See Figure
6.) Set lid aside.
3. Use the special oil drain spout to pour used oil from the tank.
NOTE: DO NOT pour used oil down any household drain.
Discard used oil into a container with a lid and dispose
in garbage.
4. Filter the cooled oil through a fine sieve into a wide-neck,
airtight, covered container. Use a funnel to avoid oil spillage.
NOTE: A paper towel, coffee filter or piece of clean cotton material
can be placed in the fry basket and used to filter used oil.
5. As oil will absorb food flavors and odors, it's a good
idea to label the container with the type of food that was
cooked in the oil. For example: sweet desserts, vegetables,
chicken, fish, etc.
6. Replace used oil with fresh if the oil has an unpleasant
odor, if it smokes, foams, or bubbles when it is heated.

Cooking Chart

WARNING! ALWAYS USE A MEAT THERMOMETER
TO ENSURE THAT MEAT, POULTRY AND FISH ARE
COOKED THOROUGHLY BEFORE EATING.
The following chart is intended as a basic guide only. The quantity of food fried at one time and the type/size
of food being fried may alter the total cooking time. Remember, frying smaller batches will result in better
cooking times and a higher food quality. Adjust cooking temperature and cooking time to suit your taste.
Fish, battered, fresh or thawed
Vegetables, breaded, thawed
Donuts
Chicken pieces, bone-in, fresh or thawed
Chicken strips, frozen
Shrimp, breaded, thawed
Shrimp, breaded, frozen
Fritters
French fries/onion rings, frozen
PLEASE NOTE:
The USDA recommends that meats such as beef and lamb, etc. should be cooked to an
internal temperature of 145ºF/63ºC. Pork should be cooked to an internal temperature of 160ºF/71ºC and
poultry products should be cooked to an internal temperature of 170ºF/77ºC - 180ºF/82ºC to be sure any
harmful bacteria has been killed. When reheating meat/poultry products, they should also be cooked to an
internal temperature of 165ºF/74ºC.
NOTE:
Frozen foods may require different cooking times and temperatures; follow package directions. Use
374ºF/191ºC for all foods that have package instructions for a higher temperature and adjust times as necessary.
IMPORTANT:
Remove ice crystals from frozen foods before placing in the hot oil.
CAUTION:
NEVER fill the fry basket more than 2/3 full.
SO-309514_13769_BELLA_0.9L Deep Fryer_145x210_IM_R9.indd 9
FOOD
Oil Drain
Spout
TEMP
325° F - 350° F
350°F
350°F
350°F
375° F
350°F
375° F
375° F
375° F
9
Figure 6
2 Black Tabs
Central Spindle
COOKING TIME
5 to 10 minutes
4 to 6 minutes
3 to 5 minutes
10 to 15 minutes
5 to 10 minutes
2 to 3 minutes
4 to 5 minutes
2 to 4 minutes
3 to 5 minutes
2018-01-03 11:49 AM