Deep Fryer.............................................................. 2
USA: 1-800-851-8900
840113900
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Parts and Features
1. Removable Filter Cover
2. Charcoal Odor Filter
3. Washable Grease Filter
4. View Window
9. Plastic Exterior
10. Power Light
11. Ready to Cook Light
12. Adjustable Thermostat/
Power Switch
5. Frying Basket
13. Handle
14. Handle Lock Release
15. Removable Lid
6. Removable Condensation Trap
(located on back)
7. Oil Pot
8. Lid Release (OPEN) Button
16. Magnetic Cord Assembly
3
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Frying
5. Fill fryer with not less than 4 to not
more than 6
wWARNING
cups of oil to
Burn Hazard
the top indica-
tor mark on
• Never fill oil above MAX fill
mark.
the oil pot.
• Never move fryer when it is
in operation or when fryer
contains hot oil.
Failure to follow these instruc-
tions may result in serious burns
as hot oil may spill from fryer.
WARNING: Never operate fryer
without oil in oil pot.
6. Attach magnetic end of cord assembly
to fryer socket.
Magnetic end
1. Place fryer on a stable, level,
heat-resistant surface out of reach
of children.
of cord will only
go in one way.
Be careful not
2. Press the Lid Release (OPEN) Button
to disturb the
to open the lid.
magnetic con-
nection when
plugging cord
into electrical outlet.
NOTE: The magnetic force is rela-
tively low to ensure that the cord
will break away in the event of being
inadvertently pulled; thereby, pre-
venting the deep fryer from being
pulled off a countertop.
3. Lift handle to raise basket to highest
position until
7. Close lid. Set temperature control to
the desired setting. Preheat the fryer
until the Ready to Cook Light comes
on (10 to 15 minutes). For more infor-
mation on temperature selection,
check the food’s package or the
Frying Chart on page 5.
firmly locked
into place.
The Ready to Cook Light will come on
when the oil has reached the preset
temperature.
4. Remove the basket from the fryer.
8. To fry unbattered food, place food in
basket and proceed with step 9.
To fry battered foods, proceed with
steps 9 and 10 to lower the basket
into the oil, then carefully drop the
food directly into the oil.
NOTE: Do not exceed maximum
amount of food to be fried in one
batch. See the Frying Chart for more
information.
4
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Frying (cont.)
11. Close lid.
NOTE: Never allow oil in oil pot to
boil dry.
9. Press Lid Release (OPEN) Button to
open lid.
Carefully
place basket
in fryer and
close lid.
Frying Tips:
• The Ready To Cook Light may go out
after frying a batch of food. When the
oil has reached the selected tempera-
ture, the Ready To Cook Light will
come back on. The unit is now ready
to fry the next batch of food.
10. Pull Handle Lock Release Button
and carefully
lower basket
to lowest
•
Lift the basket handle slightly when
pullimg the Handle Lock Release
Button. This will allow the Button to
pull more smoothly.
position.
Frying Chart
NOTES:
• Fry foods listed below for the suggested amount of cooking time and
until golden brown.
• Food will float to top of oil when it is done.
FRYING
TEMPERATURE
COOKING
FOOD
TIME
Vegetables
350ºF
350ºF
350ºF
350ºF
375ºF
375ºF
375ºF
375ºF
375ºF
350ºF
375ºF
2 to 3 minutes
2 to 3 minutes
2 to 3 minutes
2 minutes
Fish
Shrimp (8)
Oysters (12)
Beef (single layer)
Chicken (single layer)
French Fries (single layer)
Egg Rolls (3)
Doughnuts (2)
Fruit Pies (2)
Fritters (8-10)
3 to 5 minutes
2 to 3 minutes
15 minutes
3 minutes
3 minutes
4 minutes
3 minutes
5
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After Frying
1. Lift handle to raise basket until it is
3. Carefully remove basket from fryer.
Do not place thumb on Handle Lock
Release Button. Shake basket over
fryer to remove excess fat. Place
fried food in a bowl or colander lined
with paper towel.
firmly locked
into place.
4. Unplug appliance after use.
NEVER LEAVE FRYER UNATTENDED
WHILE IN USE.
2. Press Lid Release Button to open lid.
CAUTION:
Escaping
steam may
cause burns to
hands or fin-
gers. Open lid
carefully.
Cleaning Your Fryer
1. Wait until oil has cooled.
4. Clean the housing and pot with hot,
soapy water. Do not immerse the
unit in water.
5. Remove filter cover then remove
charcoal filter
2. Remove lid by grasping on each
side and lifting
straight up.
and set aside.
Do not wash
the charcoal
filter.
3. Remove basket from fryer and pour
out oil. Wipe
6. Remove the grease filter and wash it
in hot, soapy water. Let the filter dry
thoroughly before putting it back in
the lid.
all excess oil
or oil film from
oil pot.
7. Clean the lid, and basket in hot,
soapy water.
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Frying Tips
Frying Oil
Disposing of Oil
• Use a frying oil that is high in
unsaturated fats such as vegetable,
corn, or peanut oil.
• Pour cool oil into its original (reseal-
able) empty plastic bottle.
Frozen Food
• Food from the freezer will cool the oil
considerably when it is added.
• DO NOT mix two different types of oil.
Changing the Oil
Because it will not sear right away,
the food may absorb too much oil. To
help prevent this, allow the frozen
food to partly defrost at room temper-
ature then shake off as much ice and
water as possible before adding to
hot oil. Also, do not fry large quanti-
ties at one time.
• Change oil regularly to maintain opti-
mum frying and flavor quality.
• Oil used for french fries can be used
10 to 12 times before changing if the
oil is filtered after each use.
Cheesecloth or paper towel may be
used as a filter. Oil used for food that
is high in protein (such as meat or
fish) should be changed more often.
Basket Usage
• Do not use oil for longer than six
months and always follow the
instructions on the package.
• Battered foods should be carefully
dropped directly into the oil. Lower
the basket and carefully drop each
piece of battered food into the hot oil.
Lift basket to remove fried foods.
• DO NOT add fresh oil to used oil.
• Always change the oil if it starts to
foam when heated, when it has a
strong smell or taste, or when it turns
dark and/or syrupy.
Troubleshooting
PROBLEM
Things TO CHECK
Fried food does
not have a golden
brown color and/or
is not crispy.
• The selected temperature is too low or the food has
not been fried long enough. Check food package or
Frying Chart for correct temperature or preparation
time.
• There is too much food in the basket. Never fry too
much food at one time. See the food package, Frying
Chart or recipe for correct frying amount. The food
pieces may be too thick to fry adequately.
• Volume of oil is too low.
7
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Troubleshooting (cont.)
PROBLEM
Things TO CHECK
Fryer gives off a
strong, unpleasant
odor.
• The grease filter is saturated. Remove the lid and
clean the lid and grease filter in hot, soapy water.
• The oil isn’t fresh. Change the oil. Filter oil regularly
to keep it fresh longer.
• The type of oil is not suitable for deep-frying food.
Use good quality frying oil. Do not mix two different
types of oil.
Unit does not
heat.
• Ensure magnetic cord assembly is properly attached
to the fryer socket.
• Ensure electrical cord assembly is plugged into
electrical outlet.
During frying, the
oil spills over the
edge of the
fryer.
• There is too much oil in the fryer. Make sure that the oil
does not exceed the maximum level mark.
• The food contains too much liquid. Dry food thoroughly
before placing it in the fryer. Follow the instructions in
the “Frying” section on page 4.
• There is too much food in the frying basket. Do not fry
more food at one time than the quantities indicated on
the food package or the Frying Chart.
The oil foams too
much during
frying.
• The food contains too much liquid. Dry food thoroughly
before placing it in the fryer.
• The type of oil is not suitable for deep-frying food.
Use good quality frying oil. Do not mix two different
types of oil or fat.
• Oil pot has not been cleaned properly. See instructions
in the “Cleaning” section.
• Water vapor from the food collects on window.
When unit is cold, wipe a small amount of oil on inside
of viewing window to prevent condensation buildup.
Condensation
forms on viewing
window.
8
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Recipes
Check our web site for more recipes.
Coconut Shrimp
1⁄4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
1 egg
1⁄2 cup all-purpose flour, divided
2⁄3 cup beer
11⁄2 teaspoons baking powder
In medium bowl, combine egg, 1⁄4 cup flour, beer and baking powder.
Place 1⁄4 cup flour in a small bowl and coconut in a separate bowl.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in
egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on
a baking sheet lined with wax paper. Refrigerate for 30 minutes.
Remove basket from fryer and heat oil to 350ºF. Fry 8 shrimp at a time, turning
once, for 2 to 3 minutes, or until golden brown. Using a wooden slotted spoon or
tongs to remove shrimp and place on paper towels to drain. Makes 6 servings.
Deep-Fried Shrimp
2 pounds large shrimp, peeled
8 eggs, beaten
11⁄2 cups all-purpose flour
1 teaspoon baking powder
and deveined
1 teaspoon salt
1 teaspoon ground black pepper
In a medium size mixing bowl combine shrimp, salt and pepper; stir. In another
medium size mixing bowl stir together eggs, flour and baking powder. Place a
pound of shrimp into the batter, and stir to coat.
Remove basket from fryer and heat oil to 350ºF. Carefully slide one shrimp at a
time into the preheated oil. Fry 8 shrimp at a time, turning once, for 2 to 3 min-
utes, or until golden brown. Use a wooden slotted spoon or tongs to remove
shrimp and place on paper towels to drain. Makes 4 servings.
Deep-Fried Oysters
1⁄2 cup all-purpose flour
12 ounces shucked oysters, drained
2 eggs, lightly beaten
1 teaspoon salt
1⁄2 teaspoon ground black pepper
1 teaspoon seafood seasoning
3⁄4 cup fine bread crumbs
Combine flour, salt, black pepper and seafood seasoning. Dredge oysters in
flour mixture, dip in egg and roll in breadcrumbs.
Heat deep fryer to 350ºF. Place one layer of oysters in the basket at a time.
Carefully lower basket into hot oil and cook until golden brown, about 2 min-
utes. Drain briefly on paper towels. Serve hot. Makes 4 servings.
9
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Buffalo Chicken Wings
24 chicken wings
1 cup hot pepper sauce
1 teaspoon salt
1 teaspoon pepper
4 tablespoons butter
2 tablespoon distilled white vinegar
Heat oil to 375ºF. Place 1 layer of wings into the fryer basket and carefully lower
basket into the preheated oil. Deep fry chicken wings in oil until done, (about 10
minutes), Remove from fryer, drain on paper towels.
In a large saucepan, over medium heat, melt butter. Add vinegar, hot sauce, salt
and pepper, stir. Add cooked chicken to sauce and stir over low heat to coat. The
longer the wings simmer in the sauce, the hotter they will be. Remove from sauce
and serve while warm. Makes 4 servings.
Chicken Fingers
1 cup seasoned breadcrumbs
1 teaspoon salt
3 pounds skinless, boneless chicken
breast halves, cut into 1⁄2 inch strips
1 egg, beaten
1 teaspoon paprika
1⁄4 teaspoon black pepper
1 teaspoon baking powder
1 cup buttermilk
1⁄2 teaspoons garlic powder
1 cup all-purpose flour
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the
egg, buttermilk and garlic powder. Pour mixture into bag with chicken, seal and
gently shake to coat. Refrigerate at least 2 hours or over night.
In another large, resealable plastic bag, mix together the flour, bread crumbs, salt,
paprika, pepper and baking powder. Remove chicken from refrigerator, and drain.
Place chicken in flour mixture bag. Seal, and gently shake to coat.
Heat oil to 375ºF. Place 1 layer of breaded chicken strips into the fryer basket and
carefully lower basket into the preheated oil. Fry until golden brown and juices run
clear (2 to 3 minutes). Drain on paper towels. Makes 6 servings.
Fried Chicken
1 (4-pound) whole chicken cut into
1 teaspoon poultry seasoning
1⁄2 teaspoon salt
1 teaspoon ground black pepper
8 pieces
1 cup all-purpose flour
1 teaspoon paprika
In a large resealable plastic bag, combine flour, paprika, poultry seasoning, salt
and pepper. Wash chicken and place 2 to 3 pieces to the flour mixture. Shake
bag gently to coat chicken, remove from bag and let set for 10 minutes.
Heat oil to 375ºF. Place 1 layer of chicken into the fryer basket and carefully
lower basket into the preheated oil Fry until meat has reached and internal
temperature of 180ºF. and breading is golden brown (about 20 minutes). Drain
on paper towels. Makes 8 servings.
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Vietnamese Egg Rolls
1⁄4 teaspoon of seasoning salt
1⁄3 teaspoon sugar
1 egg, slightly beaten
1 bag egg roll wrappers
1 bag of angel hair pasta
(Vietnamese clear type)
1 pound ground pork
3 medium mushrooms, diced
1⁄4 cup carrots, diced
1 small onion, diced
1⁄2 teaspoon salt, optional
1⁄4 teaspoon pepper
Substitutions: Replace pork with 1 (6-ounce) can of drained crab meat or 1⁄2
pound cooked salad shrimp.
Soak pasta in hot water until soft, rinse under water and drain. Dice mushrooms,
carrots and onion into small pieces. Mix meat, mushrooms, carrots, onion, salt,
pepper, seasoning salt, sugar and egg together.
Place approximately 2 tablespoons of filling in the middle of each wrapper,
spreading out but not getting too close to the edges. Brush edges with egg. Fold
one corner in just beyond center. Fold corners on either side into center, overlap-
ping one another slightly. Then roll down remaining corner to form cylinder. Cover
with damp cloth.
Heat oil to 375ºF. Fry egg rolls, three at a time, until wrappers are crisp and golden
brown. Drain on paper towels, serve warm. Makes 24 egg rolls.
Crispy Spicy Beef
1⁄4 cup cornstarch
1 tablespoon chili paste
1⁄4 cup water
1 teaspoon salt
1⁄4 teaspoon black pepper
12 ounces flank steak, thinly sliced
4 tablespoons soy sauce
1 tablespoon white vinegar
2 tablespoons honey
1 tablespoon ginger
1 tablespoon vegetable oil
2 cloves garlic, chopped
1⁄4 cup sliced onion
1⁄4 cup diced red bell pepper
6 tablespoons granulated sugar
Heat oil to 375ºF. In a resealable plastic bag, combine cornstarch, salt, and
pepper. Mix thoroughly. Add steak slices to cornstarch mixture and shake bag
to lightly coat. Place one layer of breaded steak strips into the fryer basket and
carefully lower basket into the preheated oil. Deep fry steak slices until golden
brown, about 3 to 5 minutes. Remove from oil and set aside. In a medium
saucepan, combine soy sauce, vinegar, honey, sugar, chili powder, water, and
ginger. Mix well and cook over medium heat until sugar has dissolved. Heat a
wok or deep frying pan over medium-high heat. Add one tablespoon of oil and
quickly sauté the onion, garlic, and red pepper for 30 seconds. Add sauce mix-
ture and cook another 30 seconds. Add strips of fried steak and toss to heat
through and coat with sauce. Makes 4 servings..
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Jalapeño Poppers
10 jalapeño peppers
Salt and pepper to taste
3 eggs, beaten
1 cup Italian-style seasoned
bread crumbs
1 cup cream cheese, softened
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
In a medium bowl, whip together cream cheese, cilantro, garlic, salt and pep-
per. Place eggs in a small bowl. Place Italian-style seasoned breadcrumbs in a
small bowl. Wash jalapenos. Cut off tops to remove stems and remove seeds.
Stuff each with equal amounts of the cream cheese mixture. Roll in the eggs,
then coat with breadcrumbs.
Heat oil to 375ºF. In batches, deep fry stuffed, coated jalapenos in preheated oil
for 5 minutes, or until golden brown. Drain on paper towels. Makes 10 servings.
Onion Petals
1 egg
1 cup milk
1⁄2 teaspoon garlic powder
1⁄4 teaspoon dried thyme
1⁄4 teaspoon dried oregano
1⁄8 teaspoon ground cumin
1 medium onion
1 cup all-purpose flour
1 teaspoons salt
11⁄2 teaspoons cayenne pepper
1⁄2 teaspoon ground black pepper
Beat egg and combine it with milk in a bowl large enough to hold the onion. In
another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder,
thyme, oregano, and cumin.
Prepare the onion: cut approximately 3⁄4 to 1 inch off of the top and bottom of
the onion, remove skin. Using a large, sharp knife, slice down the center of the
onion about 3⁄4 of the way down, until you have 16 sections. Go back and cut
all the way through.
Dip the onion petals in the milk mixture, and then coat well with the flour mix-
ture. Once you have coated all of the petals well, dip it into the milk and into
the flour mixture again. Place in the refrigerator for at least 15 minutes while
preheating the oil.
Preheat the oil to 350ºF. Fry the petals in the oil for 2 to 3 minutes or until gold-
en brown. Remove from oil and let drain on paper towels. Serve while warm
and with dipping sauce. Makes 6 servings.
Dipping Sauce
1⁄2 cup mayonnaise
3⁄4 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1⁄4 teaspoon paprika
1⁄4 teaspoon salt
1 pinch ground black pepper
1 pinch cayenne pepper
Combine mayonnaise, ketchup, horseradish, paprika, salt, a pinch black pepper,
and a pinch cayenne pepper in a small bowl and refrigerate until needed.
12
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Homemade French Fries
4 large potatoes peeled and cut into strips
Place fries in a medium-size bowl of cold water and allow to soak 15 minutes.
Preheat the oil to 375ºF. Drain fries well and fill basket no more than 1⁄2 full.
Carefully lower basket into fryer and fry 15 minutes or until tender. Drain on
paper towels, serve warm. Makes 4 servings.
Hush Puppies
2 cups cornmeal
1 cup all-purpose flour
3 teaspoons baking powder
11⁄2 teaspoons salt
11⁄2 cups milk
1⁄2 cup water
1 egg, beaten
1 cup chopped onion
Remove basket from fryer and heat oil to 375ºF.
In a large mixing bowl, combine corn meal, baking powder, salt, milk, and
water. Mix in egg and chopped onion.
Use a small ice cream scoop or teaspoon to carefully drop batter into preheat-
ed oil. Cook 8 or 10 at a time for 5 minutes or until golden brown. Turn occa-
sionally for even browning. Remove from oil with a wooden slotted spoon, and
place on paper towels to drain. Makes 12 servings.
Beer Batter
Perfect for fried vegetables. Try carrots cut into thick strips, onions sliced into
rings, whole fresh mushrooms, or a bell pepper sliced into rings.
1⁄2 teaspoon ground black pepper
1 cup all-purpose flour
11⁄2 cups beer
1 egg, beaten
1⁄2 teaspoon garlic powder
In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in one
cup beer (you can add more than one cup to obtain your desired texture).
Remove basket from fryer prior to heating oil. Heat oil. Carefully place a few items
into the preheated oil at a time. Fry until golden brown on all sides, use a wooden
slotted spoon or tongs to remove from oil. Drain on paper towels.
Tempura Batter
Commonly used as a breading for fish or seafood.
1⁄4 teaspoon salt
1⁄4 cup all-purpose flour
1⁄3 cup ice water
1⁄4 cup cornstarch
1 egg yolk
1⁄4 teaspoon white sugar
1 teaspoon shortening
1⁄2 teaspoon baking powder
In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg
yolk, salt, white sugar, shortening and baking powder. Remove basket from
fryer prior to heating oil. Carefully place a few items into the preheated oil at a
time. Fry until golden brown on all sides, use a wooden slotted spoon or tongs
to remove from oil. Drain on paper towels.
13
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Corn Fritters
1 cup sifted all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon salt
1⁄2 cup milk
1 tablespoon shortening, melted
1 (12-ounce) can whole kernel corn,
drained
1⁄4 teaspoon white sugar
1 egg, lightly beaten
Confectioners sugar (optional)
In a medium bowl, combine flour, baking powder, salt and sugar. Beat together
egg, milk, and melted shortening; stir into flour mixture. Add corn; stir to mix.
Remove basket from fryer and heat oil to 375ºF. Use a small ice cream scoop
or a teaspoon to carefully drop batter into preheated oil. Cook 8 to 10 at a
time. Turn for even browing on both sides. Cook for three minutes or until gold-
en brown. Drain on paper towels and dust with confectioners sugar, if desired.
Serve warm. Makes 8 servings.
Funnel Cakes
11⁄2 cups milk
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon salt
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1⁄2 cup confectioners sugar for dusting
Remove basket from fryer prior to heating oil. Heat oil to 375ºF. In a large bowl,
beat milk and eggs together. Combine flour, baking powder, cinnamon and salt.
Stir into the egg mixture until smooth.
While covering the funnel hole with one hand, pour in 1 cup of batter. Start from
the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until
golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Sprinkle
with confectioners sugar and serve while warm. Makes 3 large or 6 small cakes.
Easy Fried Fruit Pies
2 refrigerated piecrusts
1 can prepared fruit pie filling (of your choice)
Unfold piecrust and cut horizontally then again vertically to make 4 triangular
pieces. Spoon 2 tablespoons of filling onto pastry and fold in half. Seal pastry
with a fork dipped in cold water.
Preheat oil to 350ºF. Place only one layer at a time in the basket and lower into
the preheated oil. Turn for even browning on both sides. Cook for 2 minutes per
side or until golden brown. Drain pies on paper towels. Makes 8 servings.
Quick and Easy Doughnuts
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 cup confectioners sugar
Separate the biscuits and cut a hole in the middle of each one to make a
doughnut shape.
Heat oil to 375ºF. Carefully slide doughnuts into hot oil. Fry until golden brown
on both sides, about 2 to 3 minutes. Remove from hot oil, to drain on a wire
rack. Sprinkle with confectioners sugar or dip into a glaze while still hot, and set
onto wire racks to drain off excess. Keep a cookie sheet, tray or wax paper
under racks for easier clean up. Makes 10 doughnuts.
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Chocolate Cake Doughnuts
33⁄4 cups all-purpose flour
1 teaspoon soda
2 tablespoons shortening
1 cup white sugar
1⁄2 teaspoon salt
2 eggs
1⁄2 teaspoon cream tartar
White sugar for topping
1⁄2 cup cocoa
11⁄2 teaspoons vanilla extract
1 cup sour milk or buttermilk
Beat shortening, sugar, and eggs together until creamy. Mix in cocoa. In a sepa-
rate bowl combine vanilla and milk. Stir into sugar mixture. Combine flour, baking
powder, baking soda, salt, and cream of tarter in a large bowl. Stir into liquid mix-
ture. Chill for two hours or overnight. Roll out half the dough on a lightly floured
board to a 1⁄2-inch thickness. Cut into doughnuts.
Heat two inches of oil to 375ºF. Lower basket and carefully slide doughnuts, (two
at a time), into the preheated oil. Fry each doughnut about 90 seconds per side.
Remove the doughnuts and drain on paper towels. Roll in sugar. Repeat with
remaining dough. Makes 32 doughnuts.
Yeast Doughnuts
2 (.25-ounce) envelopes active
Icing:
1⁄3 cup butter
dry yeast
1⁄4 cup warm water
11⁄2 cups lukewarm milk
1⁄2 cup white sugar
1 teaspoon salt
2 cups confectioners sugar
11⁄2 teaspoons vanilla
4 tablespoons hot water or as needed
2 eggs
1⁄3 cup shortening
5 cups all-purpose flour
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until
foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs,
shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stir-
ring with a wooden spoon. Beat in remaining flour 1⁄2 cup at a time, until the
dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth
and elastic
Place the dough into a greased bowl, and cover. Set in a warm place to rise
until double. Dough is ready if you touch it, and the indention remains. Turn the
dough out onto a floured surface, and gently roll out to 1⁄2-inch thickness. Cut
with a floured doughnut cutter. Let doughnuts sit out to rise again until double
in size. Cover loosely with a cloth.
Icing: Melt butter in a saucepan over medium heat. Stir in confectioners sugar
and vanilla until smooth. Remove from heat, and stir in hot water one table-
spoon at a time until the icing is somewhat thin, but not watery. Set aside.
Heat oil to 375ºF. Slide doughnuts into the preheated oil two at a time. Turn
doughnuts over as they rise to the surface. Fry each doughnut about 90 sec-
onds per side. Remove from hot oil, to drain on a wire rack. Dip doughnuts
into the glaze while still hot, and set onto wire racks to drain off excess. Keep
a cookie sheet or tray under racks for easier clean up. Makes 18 doughnuts.
15
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Italian Tie Cookies
21⁄4 cups all-purpose flour
2 tablespoons white sugar
1 pinch salt
1 teaspoon vanilla extract
2 tablespoons butter, melted
3 tablespoons sherry
1 egg
1⁄2 cup confectioners sugar for dusting
In a medium mixing bowl, combine flour, salt, and sugar together. Add egg, butter
and vanilla; mix until dough becomes stiff. Stir in sherry one tablespoon at a time
until dough is workable and smooth. Cover and refrigerate for about 2 hours. On
a lightly floured surface, roll the dough out to 1⁄8-inch thickness. Cut into long nar-
row strips, and tie into loose knots, do not pull tight.
Heat oil to 375ºF. Fry cookie ties in hot oil for about two minutes, until they puff
and turn golden brown. Drain on paper towels. Dust with confectioners sugar
while still warm. Makes 3 dozen.
Sopapillas
6 taco size flour tortillas
1⁄4 cup white sugar
2 tablespoons ground cinnamon
Heat oil to 375ºF. Cut tortillas horizontally and vertically to make four triangle-
shaped pieces. Lower basket and carefully drop up to 8 triangles at a time into
preheated oil. Fry until golden brown. Drain on paper towels. Quickly sprinkle with
sugar-cinnamon mixture. Makes 6 servings.
Apple Fritters
1 teaspoon salt
2 cups all-purpose flour
1⁄4 cup white sugar
2 eggs
1 cup milk
1 tablespoon baking powder
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon cinnamon
2 large apples, peeled, cored and diced
1⁄2 cup confectioners sugar for dusting
In a medium bowl, mix together flour, sugar, baking powder, nutmeg, cinnamon,
and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into
flour mixture until smooth. Fold in apples.
Remove basket from fryer and heat oil to 375ºF. Using a small ice cream scoop or
a teaspoon, carefully drop batter into the preheated oil. Cook 8 or 10 at a time
and turn for even browning on both sides. Cook 3 minutes or until golden brown.
Drain on paper towels and dust with confectioners sugar, if desired. Serve warm.
Makes 16 servings
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Customer Service
If you have a question about your appliance call our toll-free customer service
number. Before calling, please note the model, type, and series numbers and fill
in that information below. These numbers can be found on the bottom of your
appliance. This information will help us answer your question much more quickly.
MODEL: ______________ TYPE: _______________ SERIES: _________________
This warranty applies to products purchased in the U.S. or Canada.
LIMITED WARRANTY
This product is warranted to be free from defects in material and workmanship for a period
of two (2) years for Hamilton Beach Portfolio products, one (1) year for Hamilton Beach
products or one hundred eighty (180) days for Proctor-Silex products from the date of
original purchase, except as noted below. During this period, we will repair or replace this
product, at our option, at no cost. THE FOREGOING WARRANTY IS IN LIEU OF ANY
OTHER WARRANTY, WHETHER EXPRESS OR IMPLIED, WRITTEN OR ORAL
INCLUDING ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR
PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT EQUAL TO THE
PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL AND
CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED. There is no warranty with
respect to the following, which may be supplied with this product: glass parts, glass
containers, cutter/strainer, blades, and/or agitators. This warranty extends only to the
original consumer purchaser and does not cover a defect resulting from abuse, misuse,
neglect, use for commercial purposes, or any use not in conformity with the printed
directions. This warranty gives you specific legal rights, and you may also have other legal
rights which vary from state to state, or province to province. Some states or provinces do
not allow limitations on implied warranties or special, incidental or consequential damages,
so the foregoing limitations may not apply to you.
If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO THE
STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service please have
model, series, and type numbers ready for operator to assist you.)
CUSTOMER SERVICE NUMBERS
In the U.S. 1-800-851-8900
In Canada 1-800-267-2826
KEEP THESE NUMBERS FOR FUTURE REFERENCE!
To Order Replacement Filters
To order replacement filters, call Customer Service:
U.S. at 1-800-851-8900 • Canada at 1-800-267-2826
For Proctor-Silex Deep Fryer Model 35015 order
Replacement Filter 990007800.
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HAMILTON BEACH PROCTOR-SILEX,INC.
PROCTOR-SILEX CANADA,INC.
Picton, Ontario K0K 2T0
263 Yadkin Road
Southern Pines, North Carolina 28387
hamiltonbeach.com proctorsilex.com
840113900
11/03
•
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