University of Illinois Agricultural Extension

SB.ECTING AND USING
SMALL KITCHEN
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APPLIANCES
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COLLEGE OF AGRICULTURE • UNIVERSITY OF ILLINOIS AT URBANA-CHAMPAIGN ·COOPERATIVE EXTENSION SERVICE
CIRCULAR 114 2
This circular was written to acquaint shoppers with
various small kitchen appliances currently on the market and to give hints on how to use and care for them.
It is one in a series on buying horne appliances.
Make sure that any new appliance you buy carries
the Underwriter's Laboratory (UL) seal. It signifies
that a prototype of the product and some production
samples have been tested for fire, electrical shock, and
related accident hazards.
Using an extension cord with a small appliance
(especially a heating appliance) causes the voltage to
drop as the electricity travels over the cord's long,
narrow path. If you must use an extension cord with
a heating appliance, be sure that it is a heavy duty
one (a minimum of # 16 A W G - preferably # 14) .
Read the use and care manual and file it for future
reference.
Disconnect all small portable appliances from the
electrical source when they are not being used. Always disconnect the electric cord from the outlet and
then from the appliance.
Keep small appliances close at hand where they will
be .easily accessible for frequent use.
Coffee makers
PERCOLATORS
Design and construction. Percolators are made of
stainless steel, chromium-plated copper on steel, alu-
rninurn, ceramic glass, or polypropylene plastic. Glass
and ceramic glass pots are easiest to keep clean and
free of oil and stains. Aluminum and plastic pots are
the most difficult to keep clean. Percolators with short,
straight spouts (or no spouts at all) are easier to clean
than those with curved spouts.
The heating element on some coffeernakers surrounds a well into which the stem fits. This arrangement allows small quantities of coffee to be kept warm
or reheated. The projection-type heating element must
be covered with liquid or it overheats, causing the
heating element to burn out prematurely. One manufacturer uses a heating element which can be removed
for serving the coffee or for cleaning.
For safety, choose an A-shaped percolator. The
wide base reduces the tendency to tip. Test to see that
the lid stays on firmly when pouring. To help prevent
accidents, percolators are equipped with 36-inch cords
rather than 60-inch ones, which are more likely to get
in the way. Percolators that weigh less than 4 pounds
when empty are easiest to handle.
There should be at least a 3-inch gripping surface on
the handle. Be sure the handle is far enough from the
body of the pot that your hand will not touch the hot
surface. Some models have knuckle guards to prevent
your hand from hitting the pot.
The capacity of a coffeemaker may vary from 2 to
18 cups. Capacity markings should be easy to read. A
viewing tube is found on some percolators. One-cup
intervals are better than two- or three-cup markings.
Family-sized coffeemakers range from 475 to 1,080
watts. The higher the wattage, the faster the coffee
perks; however, coffee that perks too rapidly will have
more sediment in the brew than is desirable. A good
perking rate is about one cup per minute. A 1,000-watt
coffeemaker will perk eight cups in approximately 8
minutes.
Some percolators are equipped with signal lights
which indicate when the coffee is ready to serve. Having a signal light is an advantage only if there is no
clear plastic or glass knob in the top to show the coffee
perking or if the noise level is too low to enable you
to hear the coffee perk. Coffee may be held at the serving temperature ( 185 ° to 190° F. or 85 ° to 88 ° C.)
by means of a separate, lower wattage heating element
( 75 watts) or the regular heating element. The separate heating element keeps small quantities of coffee at
the desirable serving temperature. If the regular heating element is used for the keep-warm setting, the
basket and coffee grounds should be removed to prevent reperking.
Use. For best results, start with a clean coffeemaker,
fresh water, and the correct grind of fresh coffee. If
one pot is perked immediately after another, rinse the
pot with cold water to get the thermostat back to room
temperature.
Coffee strength can be varied to suit individual taste
by adjusting the strength selector. If a mild brew is
selected, the brew will perk only until the temperature
reaches about 150° F. (66° C.). If a strong brew is
selected, the temperature will reach 205 ° F. ( 96 ° C.),
which takes about three times as long as the same
amount on the mild setting. The Coffee Brewing Center, a coffee industry group, recommends that the
strength of a brew be determined by the amount of
coffee used rather than by the length of brewing time.
Care. Some coffeemakers are immersible while others
are not. Before washing your new appliance, check
the manufacturer's use and care manual for cleaning
instructions.
To clean an aluminum coffeemaker, put 1 to 2
tablespoons of cream of tartar in the water and perk.
To clean other coffeemakers, use a solution of baking
soda and water.
Design and construction. An automatic drip coffeemaker is bulky and not very portable. The base is
made of molded plastic, the carafe is made of glass,
and the warming plate and heating element are made
of metal.
In some drip coffeemakers, cold water from a reservoir flows down a tube into a heating chamber, where
an electric heating element brings the water close to
the boiling point. This causes the water to travel up a
second tube to a spout from which it drips over the
grounds and into a carafe. Brewing time is only 8 to
10 minutes. In others, small amounts of water are
heated as they flow past a heating element on the way
to the filter basket containing the grounds. In another
style, all of the water is heated in the reservoir. This
almost doubles the total cycle time.
The main heating element in a drip coffeemaker
turns off automatically after the coffee is brewed and
a warming element maintains the serving temperature.
The heating elements in most models cannot be used
to reheat coffee after it has cooled.
Drip coffeemakers may use up to 1,500 watts, so no
other electrical appliance should be operated on the
same circuit while the coffeemaker is being used.
Automatic drip coffeemakers operate most efficiently
at full capacity. Select a model with a maximum
capacity near to the amount of coffee you most often
need. Ten cups is the maximum capacity currently
found on the market.
To prevent bums, be sure that the carafe has ample
clearance for your knuckles or that it has a knuckle
guard.
Use. Paper filters work more efficiently than permanent polyester ones.
In addition to making coffee, a drip coffeemaker
can be used to heat water for tea, soups, or hot cocoa.
Care. In areas with hard water, minerals tend to
build up in the coffeemaker. Occasionally delime the
appliance by running a vinegar solution through the
brewing cycle.
Toasters
VERTICAL TOASTERS
DRIP COFFEEMAKERS
Many coffee drinkers think that the filter method of
making coffee produces a more pleasing, true coffee
taste. These people generally prefer drip coffeemakers
over the percolator type.
Design and construction. Vertical toasters are available in two- and four-slice models. Two-slice toasters
use 6 to 8 amps or 750 to 1,350 watts. Four-slice
toasters use 13\1:! to 14\1:! amps or 1,500 to 1,650 watts.
No other heating_ appliance should be used on the
same circuit with a four-slice toaster. Low wattage
toasters brown bread more slowly than higher wattage
ones and thus produce dryer toast.
On a four-slice toaster, the wells may be placed
side-by-side or end-to-end. The side-by-side toaster
usually has two independent thermostats. The long,
four-slice toaster usually has one thermostat.
Dials that turn clockwise or levers that move from
left to right to indicate darker toast are desirable. A
thermostat with a slide-lever control is easier to read
and set than one with a dial control. Toasters that
indicate one well for toasting a single slice of bread
have a temperature sensor near that well. Toasters
which are said to warm frozen waffies are like other
toasters but have special control markings added.
Most toasters have a lever that must be pushed to
lower the bread into the appliance. Some have automatic lowering devices based on the thermal-expansion
principle or use a motor to lower the bread carriage.
The automatic devices add to the initial cost and are
more likely to need repair. All toasters should have- a
means of manually raising the bread carriage.
Any toaster manufactured after 1966 and carrying
the UL seal will have a double-pole switch. This
means that the electrical circuit is open on each side
of the heating element when the toaster is not heating.
A fork or knife accidently placed in the toaster will not
complete an electrical circuit if the toaster is not heating.
A greater variety of foods can be toasted in models
with wide wells. Closely spaced grid wires for holding
bread in position prevent small pieces of bread, frozen
foods, and pastries from touching the heating elements.
Toaster handles should be located above the midpoint for good carrying balance. For toasters that are
to be moved frequently, the handles should be large
enough to grasp or deep enough to get a good hold.
The temperature of the handles and control should
not get hot enough to burn the fingers (more than
150° F.or66 ° C.).
Use. Never put into a toaster any food with coatings
or fillings that may run or clog the appliance. Sugary
frostings that do not run may become extremely hot,
so be careful when removing the food from the toaster.
Never put foil- or plastic-wrapped food in a well-type
toaster, and never reheat buttered toast.
If a piece of food gets stuck in the toaster, disconnec.t the appliance, hold it by the handles, turn .it upside down, and shake it gently. Never ·try .to remove
the food while the toaster is heating because the heat-
ing element is electrically live. Probing with a knife
or fork may damage the heating elements. Be careful
when working around the tops of the toaster wells
because that area becomes very hot.
Care. Disconnect the toaster from the outlet before
cleaning the crumb tray. Clean the exterior with a
damp, sudsy cloth and then polish dry.
TOASTER OVENS
Toaster ovens make toast, top-brown, and can be
used for some types of oven cooking.
Design and construction. Toaster ovens open from
the front and have a glass door through which you
can watch the food cook. Temperature settings for
baking vary from 200° to 500° F. (93° to 260° C.).
Food can be top-browned by using the tray provided
or by activating only the upper heating element.
The heating elements in most toaster ovens are enclosed in glass rods to eliminate the possibility of electrical shock. Toaster ovens draw from 11 to 13lh amps.
Use. Irregular shapes and sizes of bread can be
toasted. Foil-wrapped food can be heated in toaster
ovens with enclosed-rod heating elements. Open-faced
sandwiches may be top-broiled, but manufacturers
caution against broiling meats in toaster ovens because
of the danger of fire from hot fat drippings. Follow
the manufacturer's directions for using the tray that
comes with the oven.
Care. Keep the highly reflective interior shiny to
promote reflection of heat to the food. Wash the crumb
tray in warm, sudsy water occasionally.
Frypans
The electric frypan is a versatile appliance which
can serve as a frying pan, griddle, deep-fat fryer,
warming tray, chafing dish, fondue pot, corn popper,
oven, and sometimes as a broiler. With water and
some spices or herbs from the kitchen shelf, it can even
be used for a facial sauna.
Design and construction. Most frypans are made
of aluminum, which is an excellent conductor of heat.
Some are constructed of stainless steel with the heating
element embedded in a layer of aluminum for good
distribution of heat. The exterior of the frypan may be
polished or may have a colorful porcelain enamel or
polyimide. finish.- The interior finish may be _nonstick
or porcelain enamel. The nonstick ·finish is easy to
clean and permits cooking with little or no fat.
·
An average-sized frypan measures 10 to 12 inches
across the cooking surface. Small frypans measuring
8 1/2 inches across and large ones measuring 15 inches
by 11 inches are also available. Some companies make
crepe pans that can double as small frypans. The frypan may be round, square, or rectangular. A 12-inchsquare frypan holds approximately one-fourth more
than a 12-inch-round frypan.
The frypan cover may be up to 5 inches deep. A
deep cover allows larger cuts of meat to be cooked in
the appliance. A vent in the lid through which steam
can escape is useful when baking or browning foods.
Props that hold the lid in a vertical position help contain spatters and make stirring easier.
Electric frypans may have a single long handle, a
long handle with a supplementary handle on the opposite side, or two buffet handles. Those with long
handles take up more storage space and are more
likely to tip from an accidental knock against the handle. They must be well balanced to prevent spills when
moving a filled frypan. Buffet handles should be large
enough to grasp easily. The temperature of the handles
should never exceed 150° F. (66° C.). On some
models, a list of temperatures suggested for commonly
prepared foods is printed on the handle.
The thermostat on most new models is located in a
removable probe. Once the probe is removed, the appliance can be immersed for easy cleaning. The control
may be on the side of or opposite to a handle for easy
removal, but it should not be located under the handle
where it is difficult to see. If there is an eject mechanism, the control may be on the side adjacent to the
handle. The temperature control should cover a wide
range from keep-warm ( 150° F. or 66° C.) to fry
(425° F. or 218° C.). Warm-up should be quick, allowing the frypan to reach 300° F. ( 149° C.) in 1Y2
to 3 minutes. A signal light lets you know when the
desired temper'ature has been reached. An excessive
overshoot on the initial heat-up is undesirable since
heat-sensitive foods may not cook properly at the
higher temperature.
Frypans are rated at 1,000 to 1,500 watts. Cord
lengths vary from 2 112 feet to 5Y2 feet. Broiler units,
warming trays, and hinged legs are available on some
models. The broiler unit, built into the cover of a frypan, is useful for broiling thin pieces of food. The
warming tray, located beneath the frypan, is useful for
keeping small portions of food at serving temperature
( 150° F. or 66° C.) while the frypan control is set
at 300° F. (149° C.). Hinged legs are useful for
draining fat to one side of the pan.
Use. Some electric frypans tend to have a high overshoot during the initial preheat, so allow time for the
temperature to stabilize before attempting to cook
heat-sensitive foods.
Season a new, nonstick-finish frypan by applying a
thin coating of vegetable oil to the surface after washing and drying it.
Care. The electric frypan should be cleaned carefully after each use. Sudsy water may be poured into
.the frypan to help loosen stuck particles, but to prevent
moisture from getting to the heating element the frypan should never be immersed in water for soaking.
Clean the bottom of the appliance carefully after each
use to prevent build-up of grease residues. If there is a
grease build-up, use an aluminum cleaner to remove
it. Both aluminum and stainless-steel frypans can be
lightly scoured with soap-filled steel-wool pads.
To clean a nonstick surface that has lost its nonstick
qualities because of a stain build-up, use a commercialtype cleaner or gently boil a solution of 2 cups water,
1h cup household chlorine bleach, and 1 tablespoon
baking soda in the frypan for 10 minutes; then rinse,
dry, and reseason the pan with a thin coating of vegetable oil.
Food Mixers
Three types of food mixers are currently on the
market- portables, mixers with stands, and models
built into counter tops. Mixers with stands have either
a stationary or a removable head. The removable head
of a stand mixer can be used as a portable but is
heavier than a regular portable model.
Food mixers are designed to incorporate air into
egg whites and whipping cream without spattering and
should produce lump-free mashed potatoes. Stand mixers are able to mix heavier doughs than portable
models.
Design and construction. The portable model uses
up to 150 watts of electricity and is best for mixing
light loads. The mixer should be held and manipulated
with one hand so that the other hand is free to add
ingredients or maneuver the bowl. Both the control
and the beater ejector should be easy to operate with
your thumb. The unit should be stable when resting on
its heel between uses. The portable mixer may have a
three-, five-, or continuous-speed control.
Stand and built-in mixers use 100 to 400 watts. The
mixer stand should be stable enough that it will not tip
over if the head is raised and the bowls are removed
from the base of the stand. The head of the mixer
should be balanced so that food clinging to the raised
beaters does not make them drop back into the bowl.
These mixers may have bowls made of oven glass,
metal, or plastic. Some have both a large and a small
bowl that revolve on a turntable adjusted by means of
a lever or two bearing holes. A nylon bead on the bottom of one of the beaters or the interaction of the batter, beaters, and bowl causes the bowl to rotate. An
adjustment screw may be provided for optimum contact between the beaters and the bowl. Still other mixers have one beater which operates in a stationary
bowl.
Beaters are of various shapes. Those with a center
post are stronger than other types. Beaters that turn
away from each other are preferable to those that rotate
toward each other because there is less likelihood of
getting a spatula caught while the mixer is operating.
The motor should provide constant speed throughout the mixing process. A governor or solid-state control allows an increased flow of electricity to the
motor to ad just for heavier batters.
Various attachments are available for stand and
built-in models, including fruit juicers, food choppers,
vegetable slicer-shredders, can openers, knife sharpeners, colander/sieves, ice cream freezers, grain mills,
and dough hooks.
Use. Avoid mixing hard bits of food such as brown
sugar lumps which can damage the beaters and strip
the gears.
Use a rubber spatula to scrape the bowl while the
mixer is operating. If the spatula should accidentally
get caught in the beaters, less damage is likely to occur
than if a metal spoon was being used.
Care. Follow the manufacturer's directions on oiling
the mixer head. Some require oiling while others are
permanently lubricated.
Wipe the mixer head and stand with a damp, sudsy
cloth and dry with a towel after each use.
Blenders
A blender is not a substitute for a mixer. The blades
are designed for cutting rather than for incorporating
air into the ingredients. A blender can grate, cream,
puree, chop, and crumb, but cannot be expected to
crush ice, grind coffee beans daily, beat egg whites,
mash potatoes, grind raw meats, mix stiff doughs, or
extract juices from fruits and vegetables.
Design and construction. The metal or plastic
blender base houses the motor and controls. The controls may be push buttons, rotary switches, slide levers,
or a combination of these. Push buttons for speed selection and an on-off switch seem to be the ideal control. The number of speeds varies from three to 20,
with continuous infinite control also available. Two
speeds used with varying amounts of time perform
most tasks adequately. Solid state has little to do with
good blender performance and is used mainly as a selling point. Technically, it makes 10 speeds possible
from a regular five-speed control.
Wattage of the blender varies from 400 to 1,200.
The 1,200-watt blender has a heating unit for cooking and blending simultaneously.
The container is made of either glass or plastic.
Glass containers are easy to clean and do not retain
odors. They are heavier than plastic containers and
can break if dropped. Plastic containers scratch easily,
retain food odors, and often cannot be put in a dishwasher. Blender capacities vary from 4 to 6 cups.
The blender cover is usually made of soft plastic and
seals tightly when placed firmly on the container top.
A feeder hole in the center of the cover allows food to
be fed into the blender container while the blade
mechanism is revolving. The opening should be large
enough to permit the addition of chunks of food.
Cutting assemblies vary from model to model. The
cutting assembly may be built into the blender container base. This type is difficult to empty and clean. A
one-piece, removable cutting assembly with blades attached to a screw-on base makes it convenient to
empty contents at the bottom opening of the blender
container. A two-piece construction is easy to clean.
It consists of a flat base with the blades attached and
a screw-on collar.
Blender container bases which tighten in the same
direction as the blades are less likely to become unscrewed than other types. Some blenders have projections on the container and base to prevent loosening
after a partial turn.
Most cutting assemblies have four blades, although
some have six. The blades may be sharp or dull. Blades
at different projection angles seem to perform better
than those that are in the same horizontal plane. Stainless-steel blades resist corrosion and retain a sharp
edge.
Speci~l features are available on various blenders.
Some models are equipped with a timer which can be
set for up to 1 minute while others can run for 3
minutes. Other brands have a control that provides
short bursts of on-off cycling to help food settle back
into the path of the blades or a manual control for
instant on-off action. Some manufacturers make cupor quart-sized blender jars that can be used with the
screw-on base for blending and storing foods. Cord
storage is available on some models.
Use. Always operate a blender on a dry surface.
Moisture from a wet surface may be 'drawn into the
motor and cause current leakage.
Cut foods into small pieces before blending. A
blender works best when only small amounts of food
are processed at a time.
Rest your hand lightly on the cover when starting
the blender and when processing large amounts of
food. Fill the blender to no more than two-thirds
capacity to prevent overflow of ingredients and overheating of the motor.
Start at low speed and work up to the desired speed,
especially when working with foods that are difficult
to process or when the blender container is filled near
capacity.
Never leave the blender while it is processing.
Care. The motor is permanently lubricated so no
extra oiling should be necessary.
If a large amount of liquid has spilled on the motor
base, let the blender dry completely before using it
again.
Do not wash the cutter assembly in a dishwasher.
This dries out the cutter bearings.
Never store foods in the blender container because
acids and salts in the food may corrode the blades and
cutting assembly.
Put a drop of vegetable oil on the blades and shaft
supporting the blades to help prevent drying out that
can cause the blades to lock during periods of non-use.
To clean the blender container, put warm water
and a few drops of dishwashing detergent into it and
operate the blender briefly. Rinse the container and
allow it to dry with the cover off.
Food Processors
The food processor functions as a mixer,· blender,
and grinder. It grates; grinds, shieds, ·chops, slices,
blends, and minces.
Design and construction. The· motor housing may
be metal or plastic. The container is made of quality
plastic. The plastic cover has a feed tube into which
a plastic pusher is inserted to push the food against
the slicing disk. A set of four removable stainless-steel
blades and disks resist corrosion and retain a sharp
edge. A reset button protects the motor from jams and
overloads.
Low-coot food processors may vibrate during operation.
Use. Be careful not to process foods too long.
Cut all foods into pieces no larger than 2 inches before placing them in the processor.
Let the blades come to a complete stop before removing the contents.
Care. Rinse food particles from blades or disks immediately after use to prevent corrosion.
Do not overload the container.
Slow Cookers
Slow cookers allow long, slow cooking without watching, stirring, or attention of any kind.
Design and construction. The slow cooker may be a
one-piece container with heating coils wrapped around
the inner vessel or a two-piece model with an inset that
is removable for easier cleaning. In the latter type, the
heating coils are housed between the inner and outer
vessel. The inner vessel or inset is usually stoneware or
heat-resistant glass; the outer shell may be sheet steel
or plastic.
Some manufacturers use a one-piece construction of
cast aluminum or stainless steel with the heating coil
sealed to the bottom of the pot similar to the heating
element of the frypan. The control is detachable and
the entire utensil can be immersed for easy cleaning.
Another type of slow cooker consists of a pot that
sits on a separate, low wattage heating element. The
pot may be stoneware or metal and can be immersed
for easy cleaning. A metal pot can double as an extra
pan for range-top use.
The inside of a slow cooker has a nonstick or porcelain-enamel finish. The capacity of the appliance
may be 1, 2, 3Y2, 4Y2, 6, or 8 quarts.
Slow cookers supplement a gas range. A low flame
for long, slow cooking might be blown out and should
not be left unattended. On the warm or low setting of
an electric-range unit, a good pan with a flat bottom
and tight~fitting lid produces the same results as the
slow cooker with the hot-plate base.
Some slow cookers are continuous-heat units. These
usually have an off-low-high setting. The low setting
uses 70 to 110 watts and maintains a cooking temperature of 100° to 200° F. (38° to 93 ° C.) depending on
the manufacturer. The high setting uses 140 to 200
watts and usually maintains cooking temperatures of
200° to 300° F. (93 ° to 148° C.) with an occasional
500° F. ( 260° C.) by some manufacturers. One slow
cooker can be set to automatically shift from high to
low after about 11h hours of cooking time. The continuous-heat cookers use about 25 percent less electrical
energy than cookers with a thermostat which cycles
the heat on and off.
Slow cookers with a thermostat dial provide low
heat for warming bread. The lower settings do not provide adequate heat to cook foods. If the dial is accidentally left at a lower setting for long-time cooking,
bacteria will thrive and multiply, thus causing a health
hazard. According to the U.S. Department of Agriculture, food should not remain in the critical zone of
60° to 120° F. ( 16° to 48 ° C.) for more than two
hours or the 40° to 140° F. ( 4 ° to 60° C.) range for
more than four hours.
None of the continuous-heat and about one-half of
the thermostat-controlled slow cookers have signal
lights. Handles and exteriors often reach temperatures
above 130° F. (54 ° C.) and up to 200° F. (93° C.).
Use. The slow cooker with a wrap-around heating
element should be at least one-half full for effective
cooking.
One hour of cooking time at the high setting is equal
to 2112 hours at the low setting of a continuous-heat
slow cooker. Food cooking at the high setting may need
to be stirred occasionally. To prevent heat and steam
from escaping, avoid opening the lid to look at the
cooking food.
To quickly bring the internal temperature of foods
up to 120° F. ( 48° C.), start cooking the food on the
high setting and turn the control to the low setting
after about one hour.
Rice, noodles, seafood, and milk should be added
during the last few minutes of cooking time. Spices and
herbs may become very pronounced during the long
cooking periods, so less than the recommended amount
should be used or they should be added during the last
hour of cooking.
Care. Follow the manufacturer's directions for cleaning. Some slow cookers are immersible; others are not.
Do not suddenly transfer the crockery-type pot from
a hot to a cold or a cold to a hot temperature.
Hamburger Cookers
Hot dogs, steaks, bacon, grilled sandwiches, eggs,
pancakes, and French toast ~ can be prepared on . the
hamburger cooker. Some hamburger cookers cook only
one hamburger at a time while others have the capacity
for cooking two.
Design and construction. The body of the cooker
is plastic. The grids are cast aluminum with a nonstick finish. The heating element is in the top half of
the appliance. The base serves as a grease tray. Most
cookers have a hinge which holds the top half to the
bottom half. The top half inverted on the base can be
used as a grill. Some bottom grids are flat, some have
a circle for cooking hamburgers or English muffins,
and others have trenches for holding hot dogs. The
bottom grid may be reversible and often has a different design on each side.
The wattage of the single hamburger cooker is approximately 400. That of the double hamburger cooker
is approximately 800 watts. As the top unit preheats,
heat is conducted to the bottom grid by conduction
through the direct contact of the rims and by radiation. With a 5-minute preheat time, the temperature
of the grids will be approximately 375° F. ( 191 ° C.).
Use. Since grease spatters often occur when the top
half is raised, use the cooker on a surface which can
be cleaned easily.
Preheat the cooker for about 5 minutes before using
it.
Care. The top half of the unit which houses the
heating element cannot be immersed in water. It must
be cleaned with a damp, sudsy cloth and rinsed carefully. The base and bottom grid can be immersed for
easy care.
A light coating of vegetable oil can be used to season
the grids after cleaning them.
Miniature Deep Fryers
Miniature deep fryers cook one or two servings of
deep-fat-fried potatoes, onion rings, doughnuts, and
chicken.
Design and construction. The heating element is enclosed in the base of the fryer's miniature plastic bucket.
Some fryers are coated on the inside and out with a
nonstick finish. Others have a nonstick finish on the
inside and a baked-enamel finish on the outside.
There is no adjustable thermostat, but there is a
built-in thermostat to maintain the oil at a deep-fat-
frying temperature and to prevent overheating of the
oil which could cause it to break down.
The appliance is equipped with either a plastic or
aluminum cover so that the used fat can be kept in
the fryer and stored in a refrigerator. A spatula, tongs,
or slotted spoon also comes with the fryer for handling
the fried foods.
Use. Miniature deep fryers hold 2 cups of oil. Use
vegetable oil which has a higher smoking point than
animal fat. Never preheat the oil with the cover on
because moisture condensing on the lid will drip back
into the fat and cause spattering.
Do not move a deep fryer containing hot fat because
the handles and outside surface become very hot. Use
the cooker on a surface that can be cleaned easily.
Cooking times given in the instruction booklet may
not be accurate. Experience is the best guide to time
needed for cooking a particular food.
The miniature deep fryer is not immersible. Avoid
getting water into the enclosed heating element.
Care. Fat cooked on the exterior of the fryer is
difficult to remove. Abrasives tend to remove the nonstick or baked-enamel finish.
For More Information
For more information on buying small kitchen appliances, check your local library for the following
publications:
Consumer Reports
Consumers' Research Magazine
Ludwig, Amber C. Portable Appliances: Their Selection, Use and Care. Sears, Roebuck and Company.
1971.
This circular was prepared by Jacqueline Anderson, Assistant Professor, School of Human Resources and Family
Studies.
Issued In furtherance of Cooperative Extension Work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture.
JOHN B. CLAAR, DirectM, Cooperative Extension Service, University of Illinois ot Urbana-Champaign. The Illinois Cooperative Extension Service provides equal opportunities in programs and employment.
August, 1977
10M-8-77-38343-KW