Wolfgang Puck BDFR0060 Operating instructions

Wolfgang Puck BDFR0060 Operating instructions
HSN_DeepFryerManual
6/21/10
10:48 AM
Page 1
USE & CARE
LIFE IS ABOUT BALANCE
AND EATING WELL
I M P O R TA N T N OT I C E
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit, contact Consumer
Relations for service PHONE: 1-800-275-8273 or visit our
website at wphousewares.com
Please read operating instructions before using this
product. Please keep original box and packing materials
in the event that service is required.
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
Models BDFR0060 Printed in China REV 1.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
Electronic
Deep Fryer
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always
be followed, including the following:
1
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10
11
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14
15
Read all instructions carefully.
Do not touch hot surfaces. Use handles and knobs.
To protect against electric shock, do not immerse heater control
unit, cord, plug or deep fryer in water or other liquid.
Close supervision is necessary when any appliance is used by
or near children. This appliance is not recommended for use
by children.
Always attach breakaway cord to appliance first, then plug into
wall outlet. To disconnect, turn the switch off, then remove plug
from wall outlet.
Unplug from outlet when not in use and before cleaning.
Allow to cool before putting on or taking off parts, and before
cleaning the appliance.
Do not operate any appliance with a damaged cord or plug, or
after the appliance malfunctions or has been damaged in any
manner. Return the appliance to the nearest authorized service
center for examination, repair or adjustment.
The use of accessory attachments not recommended or sold
by the manufacturer may cause injury.
Do not use outdoors.
Do not let cord hang over edge of table or counter, or touch
hot surfaces.
Do not place on or near a hot gas or electric burner, or in a
heated oven.
Extreme caution must be used when moving Deep Fryer containing
hot oil.
Be sure handles are properly attached to basket and locked in place.
See detailed assembly instructions. See instructions regarding
handle assembly on page 1 1.
Do not use this appliance for other than intended use.
Periodically check for looseness of screws or nuts and retighten
them. CAUTION: Over tightening can result in stripping of screws or
nuts or cracking of handle or feet.
POLARIZED PLUG
This appliance has a detachable power-supply cord with polarized plug
(one blade is wider than other). As a safety feature, this plug will fit in a
polarized outlet only one way. If it still does not fit, contact a qualified
electrician. Do not attempt to modify the plug in any way.
A short detachable power-supply cord is provided to reduce the risk
resulting from become entangled or tripping over a longer cord.
Do not use an extension cord with this appliance.
An extension cord or longer detachable cord is not recommended for
use with deep fryers
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
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Table of Contents
Wolfgang Puck,
owner of the famous
Spago restaurants and
one of the most influential
chef-restauranteurs in
America, is credited with
reviving California’s rich
culinary heritage. His
cooking innovations,
a result of blending fresh
California ingredients with his classical French techniques, are enjoyed
by world leaders, stars and fellow chefs alike. He established other trendsetting restaurants like Postrio, Chinois on Main in Santa Monica, Trattoria
del Lupo, Cut, and his latest creation, Jai, an Asian fusion restaurant in
San Diego. Home chefs can also share Mr. Puck’s talents through his
cookbooks, cutlery, cookware and, of course, through his appliances!
3
Important Safeguards
1
About Wolfgang Puck
3
Addtional Safety Precautions
5
Before Your First Use
7
Know Your Deep Fryer
9
Know Your Control Panel
10
Assembling Your Deep Fryer
11
Assembling Your Fryer Drain Tap Cap
12
Operating the Control Panel
in Manual Mode
13
Operating the Control Panel
in Program Mode
15
Frying Guide
17
Guidelines for Deep Frying
18
Preparing for Frying
19
Care and Cleaning
20
Troubleshooting Guide
21
Recipes
22
Limited Warranty
54
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Additional Safety Precautions
1
Do not use the Fryer without oil. The Fryer will be severely damaged
if heated dry. Only use liquid oil in your Deep Fryer. Never use solid
fat or shortening, as this will cause your Deep Fryer to overheat, or
possibly start a fire.
10 This Deep Fryer is designed with a Magnetic Release Power Cord
that will break away from the Fryer base if the power cord is pulled.
This safety feature will prevent the appliance from tipping and the
hazardous spillage of hot oil.
2
This Fryer is equipped with a safety reset button in order to prevent
operation of the appliance in the event of improper use, or irregular
operation. Once your Deep Fryer has completely cooled press the
Reset button on the Heater Control Unit. If your Deep Fryer does not
operate after using the reset button contact our customer service
department for repair.
a.
WARNING: Always attach the cord to the Fryer first, then plug into
the proper wall receptacle. Never leave the Magnetic Release
Power Cord plugged into the wall without having it plugged into
the appliance.
11
Do not use an extension cord with this appliance.
3
Before using your Fryer for the first time wash the Oil Pot, Lid, Oil
Pot Filter Screen and Frying Basket in warm soapy water and dry
thoroughly. It is important that your Fryer is completely dry prior to
use as water will cause the hot oil to spatter. Do not immerse the
Control Panel or Power Cord in water. Wipe with damp cloth only.
4
Prior to use ensure that your tap is in the closed position (See figure
11 on page 20) and that your Safety Drain Cap is placed securely on
the tap. See page 1 1 for installation instructions.
5
Do not place oversized foods or utensils not recommended by the
manufacturer in the Fryer.
6
This product should never be used unsupervised by children or
infirmed persons.
7
To prevent burns do not touch any metal parts of the Deep Fryer as
surfaces are very hot. Always use heat resistant gloves
8
DO NOT OPEN THE OIL DRAIN SYSTEM OR REMOVE THE SAFETY
DRAIN CAP WHILE THE OIL IS HOT.
9
Always disconnect the power cord when not in use or when cleaning
your Fryer.
5
12 Never leave appliance unattended when it is connected to the
power outlet.
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Before Your First Use
Carefully unpack the Deep Fryer and remove all packaging materials. Remove
the Deep Fryer Lid, Oil Pan, Oil Pot Filter Screen, Frying Basket, Control Panel
and Housing. Wash all parts except the Control Panel and Power Cord in warm
soapy water. Never immerse the Control Panel and Power Cord, simply wipe
with a damp cloth. Do not use harsh or abrasive cleansers on any part of the
Deep Fryer. Always ensure all components are completely dry prior to first use
as water will cause severe spattering of the oil.
1
Prior to adding oil ensure that your Drain Tap Lock is in the closed
position and that your Drain Tap Filter is properly seated in the Oil Pan
Drain and free of any food debris. Place the Safety Drain Cap on the Tap.
See page 12.
2
Never heat oil in your Deep Fryer without first ensuring that your Drain
Tap is not leaking, and that your Drain Cap is securely in place. See page 1 1
for proper installation.
Warning: Do not clean the Deep Fryer by heating soapy water in it because
there is danger that the water could overflow. Do not immerse the control
panel or power cord in water. Reassemble the unit after cleaning.
3
Never drain hot oil, or while your Deep Fryer is plugged in. Disconnect the
plug from the wall outlet first and allow the oil to completely cool.
4
Never attempt to remove the Filter Screen by the Screen itself as this will
permanently damage the Screen. Always grasp from the metal tube and
pull straight up.
5
To clean the Filter Screen hold the Filter by the metal tube and wash in
warm soapy water. Flush water through the tube to push food particles
out of the screen Never apply pressure to the filter screen itself to
avoid damage.
6
Should your Screen become damaged, discontinue use and contact our
customer service department for replacement.
IMPORTANT NOTICE: Your deep fryer comes equipped with a removable
screen located in the Oil Pan at the drain. This will prevent large pieces of food
from becoming caught in the drain tap which could cause leaks. Please see
the following important safeguards regarding your Drain Tap:
If you need help with your Wolfgang Puck 4.0 Liter Deep Fryer that is not
answered in your instruction manual or if you need assistance with a part
replacement, contact Customer Service at 1.800.275.8273 or via our internet
site at www.wphousewares.com.
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Know Your Deep Fryer
Know Your Control Panel
In Order of Assembly
Lid with viewing window and permanent filter
Frying Basket with
folding handle
Control Panel
Heater Control Unit
Basket clip with
MAX food level
1
Heating Element
2
Oil Pot
Filter Screen
3
Drain Tap Filter
Oil Pot with Drain Tap
4
Safety Drain Cap
(Always ensure Drain
Cap is in place when
using Fryer.)
5
6
Magnetic Release
Power Cord
7
Housing
9
START/STOP Button
a Used to start preheat function. Also used to start the Timer once
the oil has reached the set temperature.
PROG Button
a Press to change between manual mode or any of the four
preprogrammed modes
i
French Fries
375°F 10 Minutes
ii
Chicken
375°F 15 Minutes
iii Fish
325°F 8 MInutes
iv Shrimp
350°F 5 Minutes
TIME/TEMPERATURE Dial
a Press to toggle between time and temperature settings. You can
only make adjustments to time or temperature when the
selected setting is blinking. Turn counterclockwise to decrease
and clockwise to increase.
READY Light
a Will illuminate when the oil temperature has reached the set
temperature.
Temperature Display (215°F - 375°F)
a Will display the selected temperature.
Time Display (0 - 20 minutes)
a Will display the selected time.
Program Mode Display.
a Will display the selected program mode.
i
French Fries
375°F 10 Minutes
ii
Chicken
375°F 15 Minutes
iii Fish
325°F 8 MInutes
iv Shrimp
350°F 5 Minutes
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Assembling Your Deep Fryer
Assembling Your Fryer
Drain Tap Cap
Assembling your Deep Fryer for Use
1
Place the Deep Fryer housing on a stable,
level surface.
2
Ensure that all components of your Deep Fryer are
completely dry prior to use to avoid risk of injury
due to spattering.
3
Insert the oil pot into the Deep Fryer housing
ensuring that the front of the pot (the front is
indicated by the tap) is placed at an angle into
the housing. (See figure 1).
4
Place the Oil Pot Filter Screen into the Oil Pot.
Ensure that the raised end of the filter screen is
towards the front of the Fryer Pot. (See figure 2).
5
Line up the Heater Control Unit into the grooves
on the rear of the Deep Fryer housing. Your Deep
Fryer is equipped with a safety microswitch which
will not allow the Heater Control Unit to work
unless it is properly seated into both grooves in
the Housing. (See figure 3).
figure 1
Front
figure 2
figure 3
figure 6
Drain tap
Drain tap cap
Figure 2
Figure 1
Your Wolfgang Puck Deep Fryer is equipped with a Safety Drain Cap.
Your Drain Tap Cap should always be in place when using your deep
fryer or when storing oil in the tank (see figure 1). The following
directions outline the use of the Drain Tap.
6
Add the appropriate amount of oil to the Oil Pot.
Do not fill with oil above the maximum level or
below the minimum level marked on the inside
of the Deep Fryer pot. (See figure 4).
7
Attach the Magnetic Release Power Cord into the
receptacle on the Heater Control Unit. Only use
the approved receptacle marked MC-316 in your
unit. To attach the receptacle ensure that the
marking “THIS SIDE IS UP” is facing up in order
to line up with the plug receptacle on the
Heater Control Unit. (See Figure 5).
1
Place Drain Tap Cap on Drain Tap by turning counter clockwise
until tight. Always ensure that your Drain Tap Lock is closed
whenever using your Deep Fryer, or when storing oil in your tank.
Never unlock the Drain Tap Lock with the Tap Cap on the Drain Tap.
2
To remove Drain Tap Cap first ensure that the Tap Lock is in the
closed position. Turn Drain Cap clockwise to remove (see figure 2)
and set aside.
Unfold the Basket handle and ensure that it is
locked into place. The ends of the handle rods
must be inserted in the loop of the Basket and
placed behind the metal stem in order to lock
in place. A serious burn injury can occur if your
handle is not properly locked in place.
(See figure 6).
3
Place container under tap and unlock the Drain Tap Lock to begin
draining oil. Never drain hot oil, or while or deep fryer is plugged in.
4
Your Drain Tap should be washed in warm soapy water and allowed
to dry thoroughly.
figure 4
figure 5
Drain tap lock
8
9
Place the Basket into the Oil Pot. (See figure 7).
10 To drain oil, lift and rest the Frying Basket on the
Oil Pot.
figure 7
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Operating the Control Panel
in Manual Mode
1
Add the appropriate amount of oil to the oil pot. Do not fill with oil
above the maximum level or below the minimum level marked on the
inside of the Deep Fryer pot.
Using the Optional Countdown Timer
1
To fry with the optional timer, lower the food into the Fryer while the
READY light is ON and press START/STOP to start the countdown
timer. The timer should be set to at least one minute or more for the
countdown timer to function. The timer will not start until the oil is
preheated. Place the lid on top. The panel will display the desired
temperature and the countdown timer.
2
When the unit if first plugged in the blue backlight will illuminate
and the temperature and the time will display. The temperature
display will blink.
3
While the temperature is blinking turn the Adjustment dial to select
the desired temperature. Turn clockwise to increase the temperature
and turn counter-clockwise to decrease the temperature. You cannot
change the temperature unless it is blinking.
2
Once you have set the temperature press the Adjustment Dial to
change to timer setting. The timer display will blink. Turn the dial to
select the desired time. Turn clockwise to increase the time and turn
counter-clockwise to decrease the time. You cannot change the time
unless it is blinking. If the timer is set 0, the Fryer will stay on and the
timer will indicate the elapsed cooking time.
The countdown timer mode features an Auto-Off function, when the
countdown time has elapsed the Deep Fryer’s heating element will
turn off and display the previously selected temperature blinking.
The READY light will turn off indicating that the unit has turned itself
off.
3
You can adjust the temperature and the timer while your food
is cooking by pressing and turning the Adjustment Dial. Press
the dial once to change the temperature setting. The temperature
display will blink for 3 seconds. Follow step 3 to 5 to adjust the
temperature and the time. If you do not make any adjustments to
the Temp or Timer the display will stop blinking and go back to
your original settings.
4
5
Once you have made your settings to TIMER and TEMP press
START/STOP to begin the preheating cycle. The °F on the
Temperature display will blink indicating that the fryer is preheating.
Once the oil has reached at least 120°F the temperature will begin to
display the actual oil temperature.
6
You can adjust the temperature and the timer during the preheating
cycle by pressing and turning the Adjustment Dial. Follow step 3 to 5
to adjust the temperature and the time.
7
A Note about using the Timer Modes
Countdown Timer:
Deep Fryer will turn off when set time
has elapsed
Your oil is ready when the READY light illuminates, 1 beep will sound
and the F on the display stops blinking.
Elapsed Timer
Deep Fryer will stay on and display
cooking time
8
Place your food in the basket ensuring that you do not exceed the
MAX line indicated on the basket near the handle.
No Timer
Deep Fryer will display default time of 5 minutes
9
To fry without using the optional timer, simply lower the food into
the Fryer while the READY light is ON and visually track the cooking
process. If the Timer is set 0.00, press the START/STOP button once
and lower your food into the Fryer. The Timer Display will indicate
the elapsed cooking time and the set temperature. You cannot start
the Timer until the oil is preheated. Place the lid on top.
10 To stop the frying process, press the START/STOP button. You will
hear one beep and the Deep Fryer’s heating element will turn off
and display the previously selected temperature which will be
blinking. The READY light will turn off indicating that the unit has
turned itself off. Unplug the power cord from the wall outlet
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Operating the Control Panel
in Program Mode
Using the Program Function
Using the Countdown Timer in Program Mode
1
Your Deep Fryer comes equipped with four pre-programmed
settings for French Fries, Chicken, Fish & Shrimp. These settings are
based upon frying no more than the recommended volume of food,
i.e. not to exceed the MAX line on the frying basket.
1
2
Press the PROGRAM button to switch among the manual mode and
pre-set functions
Prograqm mode by default used the countdown timer mode.
Lower the food into the Fryer while the READY light is ON and press
START/STOP to start the countdown timer. The timer will not start
until the oil is preheated. Place the lid on top. The panel will display
the desired temperature and the countdown timer.
2
3
The LCD will display the preset temperature and time according to
the chosen program.
4
Press START/STOP to start preheating the oil. The °F on the
Temperature display will blink indicating the preheating cycle.
The countdown timer mode features an Auto-Off function, when the
countdown time has elapsed the Deep Fryer’s heating element will
turn off and display the previously selected temperature blinking.
The READY light will turn off indicating that the unit has turned itself
off.
5
You can adjust the temperature and the timer during the preheating
cycle by pressing and turning the Adjustment Dial. Follow step 3 to 5
to adjust the temperature and the time.
3
6
Your oil is ready when the READY light illuminates, 1 beep will sound
and the F on the display stops blinking.
7
Place your food in the basket ensuring that you do not exceed the
MAX line indicated on the basket near the handle.
You can adjust the temperature and the timer while your food is
cooking by pressing and turning the Adjustment Dial. Press the dial
once to change the temperature setting. The temperature display
will blink for 3 seconds. Follow step 3 to 5 to adjust the temperature
and the time. If you do not make any adjustments to the Temp or
Timer the display will stop blinking and go back to your original
settings.
4
8
To fry without using the optional timer, simply lower the food into
the Fryer while the READY light is ON and visually track the cooking
process. If the Timer is set 0.00, press the START/STOP button once
and lower your food into the Fryer. The Timer Display will indicate
the elapsed cooking time and the set temperature. You cannot start
the Timer until the oil is preheated. Place the lid on top.
Place the basket on the rim of the oil pot, which will allow the excess
oil to drain from the food for a minute or two. Do not leave the
cooked food in the basket in the draining position for more than five
minutes or it may lose its crispness and become soft.
5
You can stop the frying process at any time by pressing
START/STOP to cancel the program and manually set the
Time/Temp as outlined in the Section of Operating the Control
Panel in manual mode.
9
To stop the frying process, press the START/STOP button. You will
hear one beep and the Deep Fryer’s heating element will turn off
and display the previously selected temperature which will be
blinking. The READY light will turn off indicating that the unit has
turned itself off. Unplug the power cord from the wall outlet
15
Note: Every time you switch on the Deep Fryer, the Programs will revert
back to the default setting.
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Frying Guide
Guidelines for Deep-Frying
Cooking times are suggestions. Adjust them according to your own
preference and the amount of food being cooked. Do not cook more
than 3.0 lbs of food and not to exceed the MAX line as indicated on the
frying basket
Food
Temperature
Time (minutes)
Chicken breasts
350° F
15 to 20
Chicken drumsticks
350° F
12 to 15
Chicken fingers
350° F
12 to 15
Doughnuts
350° F
2 to 4
Eggplant
350° F
5 to 7
Fish filets, breaded
350° F
5 to 6
Fish in batter
325° F
6 to 8
French fries
375° F
5 to 7
Fries, steak
375° F
5 to 7
Mushrooms
350° F
3 to 5
Onion rings
350° F
5 to 7
Pork chops, breaded
350° F
7 to 10
Potato chips
375° F
5 to 8
Shrimp
350° F
2 to 4
Veal cutlets
340° F
7 to 10
1
2
3
4
5
6
7
8
9
WARNING: Do not add water, wet foods or icy frozen foods to cooking
oil, because this will cause the oil to splatter and may result in injury. Do
not move the Deep Fryer while cooking, or at any time when the oil is
hot. Do not attempt to drain the oil while the oil is hot. To check food
during frying, look through the viewing window or you may carefully
open the lid by using the black handle only. Do not touch any metal
surfaces of your Deep Fryer as they are hot and can cause burns. Do not
place your hands above the filter vent on the lid while cooking, as the
steam is hot and can cause burns.
10
11
12
13
14
15
16
17
Always fry food between the temperatures of 350-375° unless recipe
specifies otherwise. Cooking at lower temperatures allows for more
oil absorption, which makes the food taste greasy.
Make sure READY indicator is on before lowering food into oil.
Never fill the basket greater than the MAX line as indicated on the
basket near the handle. Too much food will prevent the food from
moving around and browning evenly. In addition, it may slow down
the cooking time. Fry in smaller batches for faster, crispier fried food.
When selecting oil to use in your Deep Fryer, choose a high
quality brand of peanut oil, canola oil, or vegetable oil. These fats
can withstand high temperatures well. Do not use butter, margarine,
animal fats or olive oil because these smoke at lower temperatures.
Do not mix different oils. Do not use shortening or lumps of fat as
your Deep Fryer thermostat will overheat and could cause a
flash fire.
To extend the frying life of your oil, always add 15 - 20% new oil or fat
each time you fry. This translates to approximately 1/2 to 1 cup new
oil each time you fry.
Cover and refrigerate the oil or fat between uses to
maintain freshness.
Change oil often and dispose of responsibly. Do not pour down the
sink drain. Check with local regulations for proper disposal.
Keep oil for frying seafood and fish separate from oil used for
potatoes and other milder items.
Before Deep frying any foods, remove excess moisture by blotting
well with a paper towel.
Do not add water, wet foods, or icy frozen foods to hot oil, because
this will cause the oil to spatter, which may result in injury.
When frying battered foods, shake off any excess batter or coating
before putting in the oil.
Never pour salt into the oil. Instead, salt the food while it is hot and
draining on a paper towel.
Frozen foods can be cooked in the basket. Follow directions on food
package. Use caution when lowering the basket in the oil, as the ice
crystals can cause spattering. Always lower slowly into the oil.
After cutting potatoes for French fries or potato chips, wash in cold
water to remove starch. This will keep them from sticking together.
Dry completely before frying.
Never place any plastic utensils into hot oil. Do not pour hot oil into
plastic containers.
Never drain hot oil from the spout, always unplug your Fryer and
allow it to completely cool before draining
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Preparing for Frying
Many deep-fried foods are coated with a breading or batter before
frying. This helps to retain the moisture and flavor of the food and
protects the food from absorbing too much fat. Batters can also add
appetizing texture, flavor and appearance to the food to be fried.
Following are general guidelines for breading and battering foods,
including a variety of coatings you may not have thought of before.
Quantities will vary according to the amount of foods you are frying.
Following these tips will help prevent coatings from separating and
falling off into the Fryer.
Breading Foods For Frying
1 Set up three bowls or plates.
2
Place flour in the first bowl.
3
In the second bowl, make an egg wash by mixing eggs and either
water or milk.
4
In the last bowl, place the breading of your choice, like bread crumbs
or cornmeal. Try one of the following suggestions: fine dry bread
crumbs, fresh bread crumbs, crushed corn flakes, cracker meal, corn
meal, panko - rice bread crumbs, instant potato flakes, and rice flour
5
Clean the food to be fried and shake off any excess water. If desired,
season the food with salt and pepper.
6
Dip the food in the flour and shake off the extra flour.
7
Dip the food in the egg wash; let the extra drain off so that the
crumb coating will be even.
8
Lastly, dip the food in the crumbs, pressing gently and making sure it
is coated completely. Shake off excess.
9
Have a pan handy to hold the breaded food until ready to fry.
Tip: While breading food, occasionally remove any lumps from the
flour and crumbs for even coverage.
Battering Foods For Frying
Batters are semi-liquid mixtures containing flour or starch. They are used
in deep frying to give a crisp, flavorful coating. They are great on
seafood and vegetables, such as broccoli or shrimp.
Care and Cleaning
Warning: Do not attempt to clean your Fryer or drain the oil while
either the Fryer or the oil is hot. Allow unit to completely cool.
Before cleaning, unplug the cord from the wall outlet first, and then from
your Deep Fryer and wait for the Deep Fryer to cool completely. Remove
the Control Panel with heating element from the base by lifting vertically.
Never immerse the Heater Control Unit in any liquid. Clean the heating
element with hot, soapy water, being careful not to wet the control
panel. Wash the Lid, Frying Basket, Oil Pot Filter Screen, and Cooking
Pot in warm, soapy water and dry thoroughly. Clean the exterior of the
Control Panel with a slightly damp cloth. Wipe the Deep Fryer housing
with a damp cloth. Always ensure that all components are dried
thoroughly, as any residual water will cause spattering of oil.
Draining the oil
The oil must be completely cool to avoid the risk of a burn injury.
Ensure that the drain tap has clearance to drain directly into the storage
container. Place a storage container under the Drain Tap. When moving
the Fryer to drain oil, ensure that all four feet of the Fryer Housing stay
on the countertop.
Ensure that your storage container is placed below the tap before
attempting to drain the oil. Push the black safety lock up while
simultaneously pulling the Tap Drain Lever down to drain the oil (see
figures 8, 9 and 10). When oil has completely drained press the Drain
Latch up into the closed position (see figure 1 1). Wash the Oil Pot in
warm soapy water and dry thoroughly before use. The Tap can be
cleaned by allowing warm soapy water to flow through the tap, followed
by rinsing with clear water.
Cover and refrigerate used oil for up to two weeks. Discard oil if it
becomes thick or rancid. Change the oil when it is a dark color, smells
bad or there is a bad taste in the food.
Important: Do not immerse the Deep Fryer Control Panel or Power Cord
in water or other liquid. Do not place any parts of the Deep Fryer in your
dishwasher. Always hand wash as described above and dry thoroughly.
Reassemble the Deep Fryer for storage by folding the handle into the
basket and placing the lid on top.
• Many different liquids may be used: milk, beer, water, sake.
• Eggs may not be used.
• Too thick of a batter is not as palatable as a light one.
• For lighter results, use a leavening agent, such as baking powder,
beaten egg whites, beer or seltzer.
figure 8
19
figure 9
figure 10
20
figure 1 1
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Troubleshooting Guide
Deep Fryer has no power
The unit is not plugged in
Plug the unit into a 120 volt AC outlet.
The magnetic cord is not
properly fastened
See figure 5 on Page 11 for proper
installation of the breakaway cord.
The control panel is not
properly seated
See figure 3 on page 11 for proper
placement of the control panel.
Cannot Change Settings
Cannot set the temperature
Ensure that the temperature is blinking
first before attempting to set.
See page 13.
You have already started the Countdown
timer. Cancel by pressing the
Start/Stop button and change settings.
Cannot set the countdown timer
Ensure that the time is blinking first
before attempting to set. See page 13.
Oil is overflowing
Too much oil has been placed
in the Fryer pot.
Do not exceed the MAX line as
indicated in the Fryer pot
Too much food has been placed
in the frying basket.
Do not exceed the MAX line as
indicated in the frying basket
Using two different oils
Empty oil and clean the pot once cooled
down. Use only one type of oil in the
Fryer. See page 18, section 4.
The food is wet or covered with ice
Remove excess ice crystals from the food
and dry wet foods thoroughly and lower
the basket very slowly into the oil.
Recipes
Food is not browning
Foods are excessively thick, or
contain a lot of water /ice
Try a longer cooking time.
The temperature of the oil is too low
Increase temperature according to the
frying guide on page 17.
Too much food is being added
to the basket
Do not exceed the MAX line of the
frying basket. You can also try frying
smaller batches.
Unpleasant Odor
The oil is overused
Do not use the oil more than 4 times.
Oil has been used in different foods
Do not use the same oil for fish as you
do for other food items.
Recommended oil is not being used
Only use oils recommended on page 18.
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Fried Chicken
Spring Rolls
In Vienna, fried chicken is always served with a salad of mixed greens,
cucumbers, tomatoes, potatoes, etc. I must say, as a kid, I preferred
mashed potatoes.
4 servings
4 servings
Filling:
1 large onion, julienned
1 medium carrot, julienned
1/4 pound shiitake mushrooms, discard stems, julienned
1 large red bell pepper, julienned
1 large yellow bell pepper, julienned
1 small green cabbage, julienned
Peanut oil, for stir-frying
Salt and pepper
1/4 pound glass noodles, soaked in water for 10 minutes,
chopped into smaller strands
1/4 cup mushroom soy sauce
2 tablespoons chili paste
1 tablespoon sesame oil
1 bunch cilantro leaves, chopped
Cooked aromatic mixture, recipe follows on page 23
INGREDIENTS
1 (2 1/2 pound) chicken
Salt and pepper
Vegetable oil, for frying
2 cups flour
3 eggs
4 cups panko (rice bread crumbs) or bread crumbs
1 cup parsley leaves
2 lemons
METHOD
1
Cut each chicken into 8 pieces. Remove the skin but not the bones.
Season generously with salt and pepper.
2
Preheat the Deep Fryer to 350°. On three separate soup plates, put
the flour, eggs and bread crumbs, and dip chicken pieces one at a
time, first in flour, then eggs, and finally bread crumbs. Shake off
excess crumbs.
3
Fry chicken pieces for about 12 to 14 minutes until nice and brown.
Turn after 7 minutes. Drain on paper towels.
4
Fry the parsley for about 30 seconds. Remove, drain on paper
towels, and sprinkle over chicken.
INGREDIENTS
Spring rolls:
Spring roll wrappers
1 egg with 1 tablespoon each water and cornstarch,
beaten together for egg wash
Peanut oil, for deep-frying
METHOD
1
Prepare the filling. In a wok, stir-fry each vegetable separately in
peanut oil. Season with salt and pepper. Drain and transfer to a
mixing bowl. Stir in noodles, mushroom soy sauce, chili paste,
sesame oil, and cilantro. Season with salt and pepper. Set aside to
cool completely. When cool, blend the filling mixture with the
aromatic mixture. When ready to form the spring rolls, squeeze out
all the excess liquid.
2
Make the spring rolls. Place about 1/2 cup of prepared filling per
spring roll wrapper. Roll and seal edges with the egg wash. Repeat
the process until all filling is used.
3
In your Deep Fryer, heat the peanut oil to 350°. Deep-fry in batches
of 2 until golden, about 2 to 3 minutes. Drain on paper towels. Trim
off the ends and slice diagonally. Drizzle top with Hot Chinese
Mustard Sauce (see recipe, page 24). Serve immediately.
PRESENTATION
Divide onto 4 plates. Sprinkle with parsley and serve with half a lemon.
Recipe courtesy Wolfgang Puck
Recipe courtesy Wolfgang Puck
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Aromatics
4 servings
4 servings
INGREDIENTS
INGREDIENTS
1 (2-inch piece) fresh ginger, peeled
3 large cloves garlic
2 green onions
Pinch red pepper flakes
1/2 cup peanut oil
Pinch salt
Pinch black pepper
Pinch sugar
METHOD
1
2
Hot Chinese Mustard Sauce
In a food processor, combine the ginger, garlic, green onions and red
pepper flakes. Turn on machine, slowly add oil and process mixture
to a puree.
Sauté mixture for 1 to 2 minutes. Season with salt, pepper and sugar.
Set aside.
Recipe courtesy Wolfgang Puck
4 tablespoons Chinese dry mustard
2 tablespoons water
2 tablespoons rice vinegar
4 tablespoons pickled ginger liquid
1 lemon, juiced
Pinch turmeric
1 tablespoon sugar
1 egg yolk
1 tablespoon chili oil
1 tablespoon sesame oil
1 cup peanut oil
METHOD
1
In a bowl, combine all the ingredients except the oil. Stir until
well blended.
2
Slowly whisk in the peanut oil until emulsified. Refrigerate, covered
until needed.
Recipe courtesy Wolfgang Puck
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Shrimp Tempura with Cilantro
Fried Spinach Leaves
4 servings
4 servings
INGREDIENTS
INGREDIENTS
16 large shrimp, peeled, cleaned and deveined, with tail intact
1 large or 2 small jalapeno peppers, seeded and minced
4 or 5 sprigs cilantro leaves chopped
2 medium limes, juiced
Salt
1 bunch spinach leaves
Peanut oil
Salt
Tempura Batter:
1 cup all-purpose flour
1 tablespoon baking powder
1 1/4 cups water
2 tablespoons sesame seeds
1/2 cup cilantro leaves, chopped fine
1 to 1 1/2 teaspoons cayenne pepper
Salt
Peanut oil, for frying
Fried Spinach Leaves, recipe follows on page 26
METHOD
1
In your Deep Fryer, heat the peanut oil to 375°. Clean the spinach
leaves well, trim and dry thoroughly. Fry until crisp and translucent,
about 2 minutes. Remove with a slotted spoon and drain on clean
toweling. Season with salt to taste and serve immediately,
Note: As a single leaf garnish, you can substitute the Japanese oba leaf,
which you can purchase in Japanese markets. The procedure is the same
for small or large quantities of spinach. However, if cooking a large
amount of spinach, fry in batches and keep warm in a low oven.
Recipe courtesy Wolfgang Puck
METHOD
1
Arrange the shrimp on a large platter. Sprinkle with the minced
jalapeno and the chopped cilantro. Pour the lime juice over and let
marinate for at least 30 minutes, refrigerated. When ready to cook,
season lightly with salt.
2
In a small bowl, sift together the flour and baking powder. Whisk in
the water until the batter is smooth (do not overbeat), and then add
the remaining ingredients, seasoning with cayenne and salt to taste.
If made earlier in the day, set the bowl into an ice bath.
3
At serving time, in your Deep Fryer, heat the oil to 350º. Dip each
shrimp into the batter and coat well. Carefully place no more than 6
shrimp into the oil with the basket already lowered and cook until
golden brown, about 2 minutes. Remove with a slotted spoon or a
flat strainer and drain on paper or clean toweling. Keep warm while
preparing the remaining shrimp and the spinach.
PRESENTATION
Arrange a few fried spinach leaves on half of each of 4 plates.
Place 4 shrimps on the other half and serve immediately.
Recipe courtesy Wolfgang Puck
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Fritter Batter
Enough batter for 1 pound of apples or bananas
INGREDIENTS
Vegetable Chips
INGREDIENTS
1 pound parsnips, peeled and trimmed
1 pound carrots, peeled and trimmed
1 pound beets, peeled and trimmed
1/2 pound baking potato, scrubbed clean, but not peeled
1/2 pound sweet onion, peeled
Peanut oil for frying
1/2 cup all-purpose flour
salt
fresh ground pepper
1 cup all-purpose flour
1 tablespoon baking powder
1 pinch salt
1 pinch fresh ground white pepper
1 pinch cinnamon
1 pinch freshly grated nutmeg
1 large egg
1 cup buttermilk
1 pound apples or bananas
METHOD
METHOD
1
In a small bowl, sift together the flour, baking powder, salt, pepper,
cinnamon and nutmeg. In a small bowl whisk together the egg and
buttermilk. Whisk egg mixture into flour mixture. Let rest for 30
minutes before using.
2
Heat oil in Deep Fryer to 350°.
3
Peel and core apples (or peel bananas, if using). Cut into sticks
about 1/4 inch wide by 2 1/2 - 3 inches long. Drop into batter.
Carefully drop into hot oil with the basket lowered and fry
until golden.
1
Slice the parsnips and carrots very thin lengthwise. Set aside on a
paper towel. Slice the beets, potato, and onion into very thin round
slices. Place the beets and potatoes into separate bowls of cold
water. Be sure to dry them thoroughly before you deep fry them.
Heat the Deep Fryer to 350°. Starting with the parsnips, drop a few
at a time into Fryer basket and cook until lightly brown. Make sure
both sides are brown, turning them if needed.
2
Lift basket and drain. Remove to clean paper towels. Season while
still hot. Repeat with remaining vegetables.
3
For onion slices, dredge the onions in flour. Shake off excess flour.
Fry and drain as above. For even browning, fry in small batches.
Recipe courtesy Wolfgang Puck
Recipe courtesy Wolfgang Puck
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Crispy Shrimp or Calamari
with Chinese Noodles and
Spicy Garlic Sauce
4 servings
METHOD
INGREDIENTS
1
Bring a large stockpot of water to a boil.
2
Make the sauce: In a large skillet or sauté pan, heat the
2 tablespoons of peanut oil. Over medium-high heat, sauté the
garlic just until golden, 2 to 3 minutes. Stir in the sugar and continue
to sauté until the garlic begins to caramelize, 1 or 2 minutes longer.
Deglaze the pan with the rice wine, rice wine vinegar, and soy sauce.
Add the carrots, haricots verts, and 2 ounces of the green onion,
reserving 1 ounce as garnish. Stir in the chili sauce and continue
to cook until the sauce is reduced by half.
3
Meanwhile, add salt to the boiling water and cook the noodles until
they are al dente. Drain the noodles well and stir them into the sauce
until they are well coated.
4
Season the shrimp or calamari with salt and pepper and toss with
the flour to coat lightly.
5
Deep fry the shrimp or calamari at 375º in small batches until golden,
1 or 2 minutes. (Place the shrimp or calamari in the basket and gently
ease the basket into the oil.) Drain on clean paper towels.
Oil for deep-frying
2 tablespoons peanut oil
3/4 cup (4 ounces) sliced Double-Blanched Garlic,
recipe follows page 31
2 tablespoons sugar
1 cup rice wine
1/4 cup rice wine vinegar
2 tablespoons plus 1 teaspoon dark soy sauce
4 ounces carrots, peeled, trimmed, and cut into julienne (about 1 cup)
4 ounces haricots verts (young thin french style string beans), trimmed,
blanched, and refreshed (about 1 cup)
4 ounces green onions, trimmed and cut into strips (about 1 cup)
2 teaspoons Vietnamese chile sauce
12 ounces fresh Chinese egg noodles or thin spaghetti
1 pound large shrimp, cleaned and tails removed, or, 1 pound calamari,
cleaned and cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
About 1/2 cup flour
1/4 teaspoon sesame oil
PRESENTATION
To serve, divide the noodles and vegetables among 4 large warm plates.
Arrange the shrimp or calamari over and around each portion and
garnish with the remaining green onions. Drizzle a little sesame oil over
the noodles and serve immediately.
Recipe courtesy Wolfgang Puck
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Double Blanched Garlic
Apple Spring Rolls
4 servings
4 servings
INGREDIENTS
INGREDIENTS
3 heads garlic
Kosher salt
6 small Granny Smith apples, 4 oz. each
1/3 cup sugar
6 tablespoons butter
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
1/2 vanilla bean
2 tablespoons Calvados brandy (optional substitute apple juice)
1 tablespoon sugar
1 teaspoon lemon juice
pinch salt
1/2 cup raisins
1 package spring roll wrappers
METHOD
1
Prepare an ice bath.
2
Separate the garlic into cloves and remove the ends of each clove.
Fill a small saucepan with water. Salt lightly and bring to a boil.
Carefully drop the whole cloves into the water and blanch for 30
seconds. Remove with a slotted spoon and immediately plunge into
the ice water to stop the cooking process. Repeat the process. Drain
the garlic and dry it well. The peels should slip off easily.
3
Cut the garlic into slices and use as needed. (Yield: 3/4 to 1 cup)
Recipe courtesy Wolfgang Puck
METHOD
1
Peel, core and cut apples into 1/2-inch squares.
2
In a 1-quart sauté pan over medium-high heat add 1/3 cup sugar;
stir until caramelized. Add apples, butter, cinnamon, ginger, nutmeg,
scraped 1/2 vanilla bean, and brandy. Cook for 2 minutes, until
tender. Remove from heat and add 1 tablespoon sugar, the lemon
juice and pinch of salt.
3
Scoop out half of the apples with all of the liquid. Place in a
food processor and process until fairly smooth. Add raisins.
Remove “apple puree” from food processor and combine with
remaining apples. Fold together and reserve until ready to
assemble spring rolls.
4
Place the spring roll wrappers on a flat surface with the point facing
you. Spoon 3 tablespoons of apple compote in a line 2 inches from
the bottom point. Fold up the spring roll.
5
Deep fry 2-3 rolls in 350° oil for 2 minutes. Remove from oil, place
on paper towels to drain. Dust with powdered sugar. Serve with
Cranberry Caramel Dipping Sauce (recipe on page 35).
Recipe courtesy Wolfgang Puck
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Cranberry Caramel
Dipping Sauce
Funnel Cakes
4 servings
INGREDIENTS
INGREDIENTS
1 large egg, room temperature
3/4 cup milk, room temperature
1 1/2 cups Bisquick® baking mix
2 tablespoons sugar
Powdered sugar, for dusting
Oil, for frying
1 cup sugar
4 tablespoons water
1 teaspoon lemon
1/4 cup orange
8 oz. cranberry juice
1 star anise
METHOD
METHOD
1
Preheat oil in Deep Fryer to 375°.
1
In a quart saucepot combine the sugar, water, and lemon juice.
Stir until dissolved.
2
Beat egg and milk together. Add the Bisquick and sugar to egg
mixture, beating until smooth.
2
Place over a medium heat cook until blond in color. Meanwhile, pour
the cranberry juice and star anise in a small saucepot.
3
When the temperature in the Fryer is 375°, open lid. The basket
should be in the lowered position.
3
Place over medium heat and stir, reducing to 1/2 cup. When the
sugar mixture reaches blond color, remove from heat and add the
reduced cranberry juice.
4
Pour batter into a funnel while your thumb is covering the bottom
opening. Remove thumb and drop batter into hot oil using a circular
motion to form spirals about 4 inches in diameter per cake. Make
one funnel cake at a time.
IMPORTANT: To avoid the risk of burn from spattering, wear
heavy plastic gloves during this procedure. Use extreme caution
at all times.
Recipe courtesy Wolfgang Puck
5
Remove cake when golden brown. Drain on paper towel and sprinkle
with powdered sugar while still warm.
6
Repeat until all batter is used.
Recipe courtesy Wolfgang Puck
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Pot Stickers
Dipping Sauce
100 to 120 pot stickers
approximately 1 1/2 cups sauce)
INGREDIENTS
INGREDIENTS
Filling:
1/4 cup garlic cloves
1-inch piece fresh ginger, peeled
2 tablespoons peanut oil
1/4 cup dried fruits (apricots, cherries or raisins)
1/2 bunch cilantro leaves, minced
1/2 bunch green onions, minced
Salt and pepper
Pinch sugar
1/4 cup oyster sauce
1 tablespoon chile paste
1 tablespoon sesame oil
2 pounds pork butt, cubed
Round wonton wrappers
1 egg beaten with 1 tablespoon water, for egg wash
Peanut oil, for frying
Dipping sauce (recipe on page 36)
1/2 cup rice wine vinegar
1 cup sesame oil
2 tablespoons minced scallions or green onions
large pinch sugar
METHOD
Combine all ingredients and whisk together.
Recipe courtesy Wolfgang Puck
METHOD
1
In a blender, combine garlic and ginger. Turn on machine and slowly
pour the 2 tablespoons peanut oil and process to a puree. Transfer
to a bowl and add the remaining filling ingredients (fruits through
pork butt). Stir together and marinate for 1 hour. Pass mixture
through medium dye in a meat grinder. Transfer to an electric stand
mixer and, using the paddle on slow speed, mix until emulsified.
2
Make the pot stickers. Separate the wonton wrappers and brush
edges with eggwash. Place a generous spoonful of the filling and
seal the edges, making small folds in the rounded side, starting from
the center, and folding down to each end to create a half moon
shape. Continue until you have used up the filling. Refrigerate until
ready to cook.
3
Cook pot stickers in small batches in boiling, salted water. Drain.
Heat the peanut oil to 375° in your Deep Fryer. Fry for two minutes
until golden brown. Remove and serve with dipping sauce.
Recipe courtesy Wolfgang Puck
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Panko Scallops
Japanese Shrimp Tempura
4 servings
4 servings
INGREDIENTS
INGREDIENTS
1 pound fresh sea scallops
1/2 cup all-purpose flour
2 large eggs, beaten
1/4 cup milk
1 cup panko (rice bread crumbs)
Peanut oil, for frying
Peanut Oil
1 pound large shrimp, peeled and deveined
1/4 cup cornstarch
1 cup sifted flour
1/2 teaspoon salt
2 beaten eggs
1 cup ice water
METHOD
1
Preheat oil in Deep Fryer to 375°.
METHOD
2
Season the scallops with salt and pepper if you like.
1
Preheat peanut oil in Deep Fryer to 375°.
3
Set up your coating ingredients. Place the flour on a plate. Beat the
eggs and milk together in a bowl. Place the panko on a plate. Have a
plate prepared to place scallops after breading.
2
Dip shrimp in cornstarch and set aside.
3
Once oil has reached proper temperature, add 1 cup water and 1 cup
flour to beaten eggs. Mix well, being careful not to overmix.
Coat the scallops. Dredge the scallops in the flour. Shake off all extra
flour. Dip the scallop into the eggwash. Let the excess egg slide off.
Dip the scallop into the panko, pressing lightly to insure the crumbs
adhere. Shake off all extra coating. Place breaded scallop on clean
plate and repeat procedure until all of the scallops are coated.
4
Lower basket in the oil.
5
Dip shrimp in prepared batter and place gently into oil using tongs
about 6 at a time.
6
Cook Shrimp 6 minutes.
When all scallops are coated and temperature in the Fryer has
reached 375°, place about 6 scallops at a time in hot oil. Fry for
approximately 2 minutes or until golden brown. Open Fryer lid and
raise basket to the upright position. Let scallops drain in this position
for several minutes. Remove scallops onto clean paper towels.
Sprinkle lightly with salt while still hot.
7
Raise basket and let the shrimp drain for a minute.
8
Repeat with remaining shrimp
4
5
Deb’s tip: Try using scallops, vegetables or even chicken. You also
could butterfly the shrimp.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Recipe courtesy Wolfgang Puck
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Dynamic Steakhouse
Onion Rings
Worth the Work Fair Fries
2 servings
2 servings
INGREDIENTS
INGREDIENTS
Peanut oil
2 large russet potatoes, peeled and soaking in water
Peanut oil
1 jumbo sweet onion, sliced thin
1 cup buttermilk
1 cup all-purpose flour
2 teaspoons salt
1 cayenne pepper
METHOD
1
Preheat peanut oil in Deep Fryer to 325°.
2
Cut the potatoes to desired shape. Pat the potatoes dry to remove
any excess moisture.
3
Place all the cut potatoes in the basket, lower and cook for 4
minutes.
METHOD
1
Preheat peanut oil in Deep Fryer to 375°.
4
2
Slice onion into rings and soak in buttermilk (can be done up to one
day in advance)
Raise basket and let drain for a minute or two. Then pour out
potatoes and place on a paper towel.
5
Change the temperature on fryer to 375°.
3
Season flour with salt and cayenne pepper, mixing well.
6
4
Remove the onion rings from the buttermilk and shake off excess.
Then toss in the seasoned flour mixture, and shake off any
extra flour.
Once the proper temperature is reached, place half of the potatoes
in the basket, lower into the oil for 3 - 4 minutes or until they reach
the desired browning.
7
6
Lower the basket in the fryer before adding onion rings.
Raise the basket, let the fries drain over the oil for a minute and then
pour out onto aa paper towel-lined plate and sprinkle with salt.
7
Place 1/2 of the floured onions in the heated oil in the fryer one at a
time, being careful not to burn yourself.
8
Repeat with the remaining fries.
8
Cook 2 minutes per side, using tongs to turn over.
Deb’s tip: Fantastic sprinkled with malt vinegar before serving.
9
Raise basket, shake and let rest for a minute to drain any residual oil.
Pour out onion rings onto a plate and sprinkle with salt while still
hot. Repeat with the remaining rings!
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Deb’s tip: Serve with a big steak and baked potatoes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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Deb’s Donuts
Easy Egg Rolls
Makes 8 Donuts
6 servings
INGREDIENTS
INGREDIENTS
Peanut oil
1 8-ounce package pop-n-fresh buttermilk biscuits
1
Preheat peanut oil in Deep Fryer to 350°.
2
Open biscuit container and remove and separate biscuits.
1 1/2 cups shredded coleslaw mix (no dressing)
1 small onion chopped
3/4 cup cooked shrimp, chicken, or pork, diced
2 tablespoons teriyaki sauce
6 egg roll skins
Peanut oil
3
Using your finger, gently poke a hole in the center of each biscuit.
METHOD
4
Carefully place the donuts in the basket 3 at a time. Lower basket
into oil.
1
Preheat peanut oil in Deep Fryer to 350°.
2
In a bowl mix together slaw mix, onion, cchoice of shrimp, chicken or
pork, and teriyaki sauce.
3
Place egg roll skins in front of you like a diamond. Scoop 2/3 cup of
the mixture and place in the middle of the diamond. Fold up the
bottom edge and sides and roll. Seal all edges with water so that no
filling can come out.
4
Cook two egg rolls at a time. Two minutes on each side, remove and
drain on a paper towel. Repeat with remaining egg rolls.
METHOD
5
Cook 3 to 4 minutes per side, or until golden brown, using tongs to
gently turn over.
6
Raise basket and let drain for a minute. Remove donuts and place on
a paper towel to drain excess oil.
7
Repeat with remaining donuts.
Toppings
Cinnamon sugar: Mix together 1/2 cup sugar and 2 teaspoons cinnamon
on paper plate. Dip donuts into cinnamon sugar mixture while still warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Powdered sugar: Using a sifter or a shaker, shake sugar over donuts
while still warm.
Glazed donuts: Microwave store bought vanilla or chocolate frosting for
30 – 40 seconds. Stir and spoon over donuts.
Deb’s tip: Use candied sprinkles to add color.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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D’ Ann’s Italian Wontons
Salt Cod Fritters
6 - 8 servings
Makes about 20 small fritters
INGREDIENTS
INGREDIENTS
6 ounces Sweet Italian sausage, casing removed
1/4 cup chopped onion
1/2 teaspoon garlic powder
Peanut oil
1/2 cup shredded mozzarella
1/4 cup grated parmesan
1 package wonton wrappers
1 cup marinara sauce for dipping
1 pound dried, boneless salt cod
2 cups milk
5 garlic cloves
2 bay leaves
5 sprigs fresh thyme
4 large russet potatoes, peeled
1 large onion, quartered
METHOD
METHOD
1
Preheat a large skillet over medium high heat. Add sausage and
using a wooden spoon, break it up into tiny pieces while cooking
through, about 5 minutes.
1
Soak the dried cod in water for 18 – 24 hours, changing the water 3
times to remove the majority of the salt it is preserved in.
2
Drain the cod, rinse, and put in a stock pot.
2
Drain the sausage to remove all of the fat, then add the onion, garlic
powder and sausage back to skillet and cook for 3 minutes. Remove
sausage mixture from skillet and add to a large bowl.
3
Add the milk, 3 garlic cloves, bay leaves, thyme, and enough water to
cover by 1 inch. Bring to a gentle boil. Reduce heat to medium-low
and simmer for 20 minutes or until cod is tender.
3
Preheat peanut oil in Deep Fryer to 350°.
4
4
Add mozzarella and parmesan cheese to sausage mixture. Mix well.
In a separate sauce pan bring the potatoes covered in water to a
simmer. When potatoes are tender, drain off the water and set aside.
5
Place wonton wrapper in front of you like a diamond. Place 1
teaspoon of sausage and cheese mixture into the center.
5
When the cod is tender, drain off the milk. Place the cod in the
chopper bowl of a food processor and pulse until roughly chopped.
6
Moisten fingers with water and dampen the edges of the wrapper,
starting at one corner and fold the wrapper over to make a triangle.
Press to seal. Bring the two points to the center of wonton over the
filling and press them together. Cover with a damp paper towel until
ready to fry.
6
Add the cooked potatoes to the chopper bowl with the cod. Add
onions, remaining garlic cloves, parsley, cilantro, pepper and eggs.
Pulse until combined but still chunky.
7
Preheat peanut oil in Deep Fryer to 365°.
8
Using a small ice cream scoop to shape mixture, carefully scoop and
place the fritters in the oil, turning once until browned on all sides
9
Remove and place on a platter lined with paper towels. Serve hot
with lemon wedges.
7
Cook 3 wontons at a time in oil. Drain on a paper towel and serve
with marinara sauce for dipping.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
1/2 cup fresh flat leaf parsley
1/2 cup fresh cilantro
2 large eggs
Fresh ground black pepper
Kosher salt, if needed
Peanut oil, for frying
Lemon wedges, for serving
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Rosettes
Italian Frito Misto
Makes about 25
4 - 6 Servings
INGREDIENTS
INGREDIENTS
1 cup whole milk
1 large egg
1/8 teaspoon kosher salt
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon butter vanilla extract
1 cup all purpose flour
Oil for frying
Powdered sugar, for sprinkling
1/2 pound cleaned squid, tubes and tentacles
1/2 pound large scallops, halved
1/2 pound shrimp, peeled and deveined
1/2 pound fresh, small sardines, cleaned
12 fresh basil leaves
12 fresh sage leaves
1 1/2 cups whole milk
2 large eggs, beaten
1 cup all-purpose flour
1/2 cup cornstarch
2 teaspoons kosher salt
1 teaspoon fresh black pepper
Oil for frying
Lemon wedges, for serving
METHOD
1
Preheat peanut oil in Deep Fryer to 365°.
2
In a bowl, whisk together the milk, egg, salt, sugar, vanillas and flour
until smooth. Pour mixture through a fine strainer to ensure that it is
perfectly smooth.
3
Assemble rosette iron with the design you prefer. Heat rosette iron in
Deep Fryer oil for 1 minute to heat and season it. Remove and blot
lightly with a paper towel.
4
5
METHOD
1
Rinse the squid under cold water and pat dry with paper towels.
Cut the squid tubes into 1/4-inch rings. Place in refrigerator for about
30 minutes.
Carefully dip rosette iron into batter so that the batter is 3/4 of the
way up the mold. It is important not to cover the mold completely
with batter or it will not cook correctly.
2
Pat the scallops and shrimp dry with paper towels. Combine milk,
eggs, sage and basil in large bowl. Add the scallops, shrimp and
sardines to it, stir to coat and refrigerate for 30 minutes.
Lower battered rosette iron into Deep Fryer oil and submerge for
one minute until it floats free from the iron. Continue cooking until
bottom is brown.
3
Preheat peanut oil in Deep Fryer to 375°.
4
Combine flour, cornstarch, salt, and pepper in a shallow bowl and
mix with a fork. Coat the squid with the flour mixture, shaking to
remove excess.
5
Carefully place a handful of coated squid into the Fryer basket and
lower into heated oil. Fry the squid for 2 - 3 minutes or until golden
brown. Remove and drain on absorbent paper, salt to taste. Repeat
with remaining squid.
6
Coat the shrimp and scallops with flour mixture shaking to remove
excess. Carefully place in fryer basket, a handful at a time. Lower into
heated oil, and cook for 3 - 4 minutes until golden brown. Remove
and drain on absorbent paper, salt to taste. Repeat with remaining
shrimp and scallops.
7
Serve warm with lemon wedges.
6
Use tongs or a chop stick to carefully turn rosette over to brown
other side.
7
While this one is cooking you can prepare and dip another rosette.
8
When browned on both sides, remove and drain onto absorbent
paper. Sprinkle with powdered sugar while still warm.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Drop Donuts
Falafel
Makes about 2 dozen
Makes 18 Falafel
INGREDIENTS
INGREDIENTS
1/2 cup granulated sugar
1/2 teaspoon kosher salt
A few gratings of fresh nutmeg
2 1/4 teaspoons baking powder
2 cups all purpose flour, sifted
1/3 cup whole milk
1/4 cup heavy whipping cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
Canola oil, for frying
Powdered sugar or cinnamon sugar, for rolling
1 12-ounce bag dried chickpeas, soaked for 12 hours
1 large onion, peeled and quartered
6 cloves peeled garlic
1 teaspoon dried chili flakes
2 teaspoons whole cumin seed
1 tablespoon whole coriander seed
1/2 cup each, fresh Italian parsley leaves and cilantro leaves
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 teaspoon baking powder
1 tablespoon kosher salt
METHOD
1
Soak chickpeas for 12 hours in cold water and then rinse but do
not cook.
2
Preheat peanut oil in Deep Fryer to 350°.
3
Combine chickpeas and all remaining ingredients into bowl of food
processor and pulse until evenly combined and chickpea pieces are
small. Do not puree too finely.
4
Use a small ice cream scoop to form round balls of the batter and
drop 6 balls carefully into hot oil. Fry for 4 - 5 minutes or until dark
brown on all sides. Remove and drain on absorbent paper. Repeat
with remaining mixture.
1
In a large mixing bowl whisk together the sugar, salt, nutmeg, baking
powder and flour. Stir in the milk, cream, eggs and vanilla and
vinegar.
2
Preheat peanut oil in Deep Fryer to 350°.
3
Using a small ice cream scoop or two spoons, scoop up batter drop
dough by tablespoon bits into oil. Fry for about 4 minutes, turning
donuts over once.
4
Remove finished donuts and drain on an absorbent towel.
5
Roll in sugar as desired and eat while hot.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
49
METHOD
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Recipe Notes
Recipe Notes
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Recipe Notes
Limited Warranty
This warranty covers all defects in workmanship or materials in the
mechanical and electrical parts, arising under normal usage and care, in
this product for a period of 12 months from the date of purchase
provided you are able to present a valid proof-of-purchase. A valid
proof-of-purchase is a receipt specifying item, date purchased, and
cost of item. A gift receipt with date of purchase and item is also an
acceptable proof-of-purchase. Product is intended for household use only.
Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During
the applicable warranty period within normal household use,we will
repair or replace, at our discretion, any mechanical or electrical part
which proves defective, or replace unit with a comparable model.
To obtain service under the terms of this warranty,
call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND DOES NOT COVER:
•
•
•
•
Damages from improper installation.
Defects other than manufacturing defects.
Damages from misuse, abuse, accident, alteration, lack of proper
care and maintenance, or incorrect current or voltage.
Damage from service by other than an authorized dealer or
service center.
This warranty gives you special legal rights and you may also have other
rights to which you are entitled which may vary from state to state.
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54
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