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GE168952.03.NA.OMI_428_0950
1/24/03
11:00 AM
Tips for Oil Use and Storage
• Do not use seasoned or flavored oil
before the temperature reaches 375
such as walnut, olive oil, lard or
degrees F, your oil will no longer
drippings because they have a low
deep-fry effectively.
smoke point. Use blended vegetable
• When frying foods with strong
oil, pure corn oil, sunflower oil,
flavor and/or aroma like fish, use
soybean oil or grapeseed (canola
the oil only once.
oil) because these oils have a high
• Also, use the oil only once when
smoke point. Peanut oil is not
frying fresh or frozen chicken. A
recommended because it impacts
great deal of moisture is released
the flavor greatly.
when frying the chicken, this breaks
• Oils should never be mixed when
down the oil easily and can cause
deep frying.
the oil to foam and lower the smoke
• High heat, water, and burnt food
point.
particles break down the oil's smoke
• Filtering the oil with a cooking oil
point.
filter or fine-mesh strainer can help
• Replace oil if you notice:
keep it fresher. Although storing oil
- Excessive smoking at normal
in a refrigerator may extend the life
temperatures
of the oil, this should never be done.
The process of chilling oil then
- Strong oil discoloration
bringing the oil to room
- A rancid smell
temperature causes excessive
- Excessive foaming around
splattering during the heat up
the frying food
process.
• Oil darkens with use because the oil
• Store the covered oil in a cool dark
and food molecules burn when
place, for up to three months. Also
subjected to high/prolonged heat.
check the oil before using for color,
The more you use an oil, the more
smell or excessive foaming. Discard
slowly it will pour. Its viscosity
the oil if it shows any of these
changes because of changes to the
qualities.
oil's molecular structure. When
smoke appears on the oils' surface
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Page 8
Trouble Shooting
PROBLEM
Fryer not operating
Oil spills over
Food Greasy or not crisp
Unpleasant smell
Recipes
Apple Fritters
3 cups all-purpose flour
2 teaspoons baking powder
⁄
teaspoon salt
1
2
1 cup sugar
1 egg, lightly beaten
Preheat oil to 375° F. Combine flour, baking powder, salt and sugar; set aside.
Combine egg, cooking oil and vanilla. Combine dry and liquid ingredients and stir
to blend thoroughly. Add orange juice and apple and mix well. Drop from
teaspoon into hot oil. (Basket should already be lowered into oil.) Fry about 2
minutes or until crisp and very brown. Remove from fat and drain. Dust with
powdered sugar or a mixture of granulated sugar and cinnamon; serve at once.
Beer Batter for Fish or chicken
2 eggs (separated)
1 tablespoon oil or butter
1 teaspoon salt
Preheat oil to 360° F. Beat egg yolks with oil/butter, salt and pepper. Alternately
add the beer and flour to mixture. Beat ingredients well and refrigerate for 3 to 12
hours. When you are ready to use mixture, carefully fold in 2 stiffly beaten egg
whites. Pat fish or boneless chicken breasts. Coat lightly with flour then dip into
beer batter. Place fish in hot oil (basket should already be lowered) and fry for 3
minutes or until golden brown. Fry chicken 5 to 8 minutes or until brown and
fully cooked.
CAUSE
SOLUTION
Control Panel Assembly
Reinstall Control Panel
not seated
Assembly
Not turned on
Push Main Switch ON
Not plugged in
Insert plug into outlet
Outlet not energized
Check fuses or circuit breaker
Reset Button tripped
Push Manual Reset Button
(See "Know your Deep Fryer"
see # 18 on page 3)
Oil Reservoir over filled
Remove excess oil (when cool)
Too much water in food
Dry food with toweling
Food batches too large
Use less food in basket
Food batches too large
Use less food in basket
Oil temperature too low
Increase oil temperature
Using wrong type of oil
Use good vegetable oil
(See Tips for Oil Use)
Oil not fresh
Replace oil
4 tablespoons cooking oil
1 teaspoon vanilla extract
juice of 1 orange (
⁄
cup)
1
3
1 cup chopped apple
⁄
teaspoon ground black pepper
1
4
1
⁄
cup all-purpose flour
1
3
⁄
cup flat beer
3
4
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