Hamilton Beach 35015 Manuel utilisateur

840113900

Deep Fryer.............................................................. 2

USA: 1-800-851-8900

Friteuse ................................................................ 18

Canada : 1-800-267-2826

Freidora eléctrica ............................................................ 33

México: 01-800-71-16-100 — Le invitamos a leer cuidadosamente este

instructivo antes de usar su aparato.

840113900 ENv07.qxd 11/24/03 10:40 AM Page 1

IMPORTANT SAFEGUARDS

When using electrical appliances, basic

safety precautions should always be

followed, including the following:

1. Read all instructions.

2. Do not touch hot surfaces. Use handles

or knobs.

3. To protect against risk of electric shock,

do not immerse cord, plugs, or fryer

body in water or other liquid.

4. Close supervision is necessary when any

appliance is used by or near children.

5. 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.

6. Do not operate any appliance with

a damaged cord or plug, or after the

appliance malfunctions or is has been

damaged in any manner. Call our

toll-free customer service number for

information on examination, repair, or

adjustment.

7. The use of accessory attachments not

recommended or sold by Hamilton

Beach/Proctor-Silex, Inc. for use with

this model may cause fire, electric

shock or injury.

8. Do not use outdoors.

9. Do not let cord hang over edge of table

or counter, or touch hot surfaces.

10. Do not place on or near a hot gas or

electric burner, or in a heated oven.

11. Extreme caution must be used when

moving fryer containing hot oil.

12. Always attach plug to appliance first,

then plug cord in the wall outlet. To dis-

connect, remove plug from wall outlet.

13. Do not use appliance for other than

intended purpose.

14. To reduce the risk of injury, do not fill oil

above max fill mark.

15. Never leave appliance unattended while

in use.

SAVE THESE INSTRUCTIONS

This appliance is intended for household

use only.

This appliance is equipped with a polarized

plug. This type of plug has one blade wider

than the other. The plug will fit into an elec-

trical outlet only one way. This is a safety

feature intended to help reduce the risk of

electrical shock. If you are unable to insert

the plug into the outlet, try reversing the

plug. If the plug should still fail to fit,

contact a qualified electrician to replace the

obsolete outlet. Do not attempt to defeat

the safety purpose of the polarized plug by

modifying the plug in any way.

To avoid an electrical circuit overload do not

use another high wattage appliance on the

same circuit with the fryer.

BEFORE FIRST USE: Wash basket, lid

(with all filters removed) and oil reservoir

according to directions in “Cleaning Your

Fryer” on page 6.

CAUTION: Do not immerse fryer, cord or

plugs in water or other liquid.

WARNING: Serious Hot-Oil burns may

result from a Deep-Fat Fryer being pulled off

a countertop. Do not allow the cord to hang

over the edge of the counter when it may be

grabbed by children or become entangled

with the use.

DO NOT USE WITH AN EXTENSION CORD.

CONSUMER SAFETY INFORMATION

840113900 ENv07.qxd 11/24/03 10:40 AM Page 2

1. Removable Filter Cover

2. Charcoal Odor Filter

3. Washable Grease Filter

4. View Window

5. Frying Basket

6. Removable Condensation Trap

(located on back)

7. Oil Pot

8. Lid Release (OPEN) Button

9. Plastic Exterior

10. Power Light

11. Ready to Cook Light

12. Adjustable Thermostat/

Power Switch

13. Handle

14. Handle Lock Release

15. Removable Lid

16. Magnetic Cord Assembly

Parts and Features

840113900 ENv07.qxd 11/24/03 10:40 AM Page 3

1. Place fryer on a stable, level,

heat-resistant surface out of reach

of children.

2. Press the Lid Release (OPEN) Button

to open the lid.

3. Lift handle to raise basket to highest

position until

firmly locked

into place.

4. Remove the basket from the fryer.

5. Fill fryer with not less than 4 to not

more than 6

cups of oil to

the top indica-

tor mark on

the oil pot.

WARNING: Never operate fryer

without oil in oil pot.

6. Attach magnetic end of cord assembly

to fryer socket.

Magnetic end

of cord will only

go in one way.

Be careful not

to disturb the

magnetic con-

nection when

plugging cord

into electrical outlet.

NOTE: The magnetic force is rela-

tively low to ensure that the cord

will break away in the event of being

inadvertently pulled; thereby, pre-

venting the deep fryer from being

pulled off a countertop.

7. Close lid. Set temperature control to

the desired setting. Preheat the fryer

until the Ready to Cook Light comes

on (10 to 15 minutes). For more infor-

mation on temperature selection,

check the food’s package or the

Frying Chart on page 5.

The Ready to Cook Light will come on

when the oil has reached the preset

temperature.

8. To fry unbattered food, place food in

basket and proceed with step 9.

To fry battered foods, proceed with

steps 9 and 10 to lower the basket

into the oil, then carefully drop the

food directly into the oil.

NOTE: Do not exceed maximum

amount of food to be fried in one

batch. See the Frying Chart for more

information.

Frying

wWARNING

Burn Hazard

• Never fill oil above MAX fill

mark.

• Never move fryer when it is

in operation or when fryer

contains hot oil.

Failure to follow these instruc-

tions may result in serious burns

as hot oil may spill from fryer.

840113900 ENv07.qxd 11/24/03 10:41 AM Page 4

Frying Chart

NOTES:

• Fry foods listed below for the suggested amount of cooking time and

until golden brown.

• Food will float to top of oil when it is done.

9. Press Lid Release (OPEN) Button to

open lid.

Carefully

place basket

in fryer and

close lid.

10. Pull Handle Lock Release Button

and carefully

lower basket

to lowest

position.

11. Close lid.

NOTE: Never allow oil in oil pot to

boil dry.

Frying Tips:

• The Ready To Cook Light may go out

after frying a batch of food. When the

oil has reached the selected tempera-

ture, the Ready To Cook Light will

come back on. The unit is now ready

to fry the next batch of food.

•

Lift the basket handle slightly when

pullimg the Handle Lock Release

Button. This will allow the Button to

pull more smoothly.

Frying (cont.)

FRYING COOKING

FOOD TEMPERATURE TIME

Vegetables 350ºF 2 to 3 minutes

Fish 350ºF 2 to 3 minutes

Shrimp (8) 350ºF 2 to 3 minutes

Oysters (12) 350ºF 2 minutes

Beef (single layer) 375ºF 3 to 5 minutes

Chicken (single layer) 375ºF 2 to 3 minutes

French Fries (single layer) 375ºF 15 minutes

Egg Rolls (3) 375ºF 3 minutes

Doughnuts (2) 375ºF 3 minutes

Fruit Pies (2) 350ºF 4 minutes

Fritters (8-10) 375ºF 3 minutes

840113900 ENv07.qxd 11/24/03 10:41 AM Page 5

1. Lift handle to raise basket until it is

firmly locked

into place.

2. Press Lid Release Button to open lid.

CAUTION:

Escaping

steam may

cause burns to

hands or fin-

gers. Open lid

carefully.

3. Carefully remove basket from fryer.

Do not place thumb on Handle Lock

Release Button. Shake basket over

fryer to remove excess fat. Place

fried food in a bowl or colander lined

with paper towel.

4. Unplug appliance after use.

NEVER LEAVE FRYER UNATTENDED

WHILE IN USE.

1. Wait until oil has cooled.

2. Remove lid by grasping on each

side and lifting

straight up.

3. Remove basket from fryer and pour

out oil. Wipe

all excess oil

or oil film from

oil pot.

4. Clean the housing and pot with hot,

soapy water. Do not immerse the

unit in water.

5. Remove filter cover then remove

charcoal filter

and set aside.

Do not wash

the charcoal

filter.

6. Remove the grease filter and wash it

in hot, soapy water. Let the filter dry

thoroughly before putting it back in

the lid.

7. Clean the lid, and basket in hot,

soapy water.

After Frying

Cleaning Your Fryer

840113900 ENv07.qxd 11/24/03 10:41 AM Page 6

Frying Oil

• Use a frying oil that is high in

unsaturated fats such as vegetable,

corn, or peanut oil.

• DO NOT mix two different types of oil.

Changing the Oil

• Change oil regularly to maintain opti-

mum frying and flavor quality.

• Oil used for french fries can be used

10 to 12 times before changing if the

oil is filtered after each use.

Cheesecloth or paper towel may be

used as a filter. Oil used for food that

is high in protein (such as meat or

fish) should be changed more often.

• Do not use oil for longer than six

months and always follow the

instructions on the package.

• DO NOT add fresh oil to used oil.

• Always change the oil if it starts to

foam when heated, when it has a

strong smell or taste, or when it turns

dark and/or syrupy.

Disposing of Oil

• Pour cool oil into its original (reseal-

able) empty plastic bottle.

Frozen Food

• Food from the freezer will cool the oil

considerably when it is added.

Because it will not sear right away,

the food may absorb too much oil. To

help prevent this, allow the frozen

food to partly defrost at room temper-

ature then shake off as much ice and

water as possible before adding to

hot oil. Also, do not fry large quanti-

ties at one time.

Basket Usage

• Battered foods should be carefully

dropped directly into the oil. Lower

the basket and carefully drop each

piece of battered food into the hot oil.

Lift basket to remove fried foods.

PROBLEM

Fried food does

not have a golden

brown color and/or

is not crispy.

Things TO CHECK

• The selected temperature is too low or the food has

not been fried long enough. Check food package or

Frying Chart for correct temperature or preparation

time.

• There is too much food in the basket. Never fry too

much food at one time. See the food package, Frying

Chart or recipe for correct frying amount. The food

pieces may be too thick to fry adequately.

• Volume of oil is too low.

Frying Tips

Troubleshooting

840113900 ENv07.qxd 11/24/03 10:41 AM Page 7

PROBLEM

Fryer gives off a

strong, unpleasant

odor.

Unit does not

heat.

During frying, the

oil spills over the

edge of the

fryer.

The oil foams too

much during

frying.

Condensation

forms on viewing

window.

Things TO CHECK

• The grease filter is saturated. Remove the lid and

clean the lid and grease filter in hot, soapy water.

• The oil isn’t fresh. Change the oil. Filter oil regularly

to keep it fresh longer.

• The type of oil is not suitable for deep-frying food.

Use good quality frying oil. Do not mix two different

types of oil.

• Ensure magnetic cord assembly is properly attached

to the fryer socket.

• Ensure electrical cord assembly is plugged into

electrical outlet.

• There is too much oil in the fryer. Make sure that the oil

does not exceed the maximum level mark.

• The food contains too much liquid. Dry food thoroughly

before placing it in the fryer. Follow the instructions in

the “Frying” section on page 4.

• There is too much food in the frying basket. Do not fry

more food at one time than the quantities indicated on

the food package or the Frying Chart.

• The food contains too much liquid. Dry food thoroughly

before placing it in the fryer.

• The type of oil is not suitable for deep-frying food.

Use good quality frying oil. Do not mix two different

types of oil or fat.

• Oil pot has not been cleaned properly. See instructions

in the “Cleaning” section.

• Water vapor from the food collects on window.

When unit is cold, wipe a small amount of oil on inside

of viewing window to prevent condensation buildup.

Troubleshooting (cont.)

840113900 ENv07.qxd 11/24/03 10:41 AM Page 8

Coconut Shrimp

1 egg

1⁄2cup all-purpose flour, divided

2⁄3cup beer

11⁄2teaspoons baking powder

In medium bowl, combine egg, 1⁄4cup flour, beer and baking powder.

Place 1⁄4cup flour in a small bowl and coconut in a separate bowl.

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in

egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on

a baking sheet lined with wax paper. Refrigerate for 30 minutes.

Remove basket from fryer and heat oil to 350ºF. Fry 8 shrimp at a time, turning

once, for 2 to 3 minutes, or until golden brown. Using a wooden slotted spoon or

tongs to remove shrimp and place on paper towels to drain. Makes 6 servings.

Deep-Fried Shrimp

2 pounds large shrimp, peeled

and deveined

1 teaspoon salt

1 teaspoon ground black pepper

In a medium size mixing bowl combine shrimp, salt and pepper; stir. In another

medium size mixing bowl stir together eggs, flour and baking powder. Place a

pound of shrimp into the batter, and stir to coat.

Remove basket from fryer and heat oil to 350ºF. Carefully slide one shrimp at a

time into the preheated oil. Fry 8 shrimp at a time, turning once, for 2 to 3 min-

utes, or until golden brown. Use a wooden slotted spoon or tongs to remove

shrimp and place on paper towels to drain. Makes 4 servings.

Deep-Fried Oysters

1⁄2cup all-purpose flour

1 teaspoon salt

1⁄2teaspoon ground black pepper

1 teaspoon seafood seasoning

Combine flour, salt, black pepper and seafood seasoning. Dredge oysters in

flour mixture, dip in egg and roll in breadcrumbs.

Heat deep fryer to 350ºF. Place one layer of oysters in the basket at a time.

Carefully lower basket into hot oil and cook until golden brown, about 2 min-

utes. Drain briefly on paper towels. Serve hot. Makes 4 servings.

1⁄4cup all-purpose flour

2 cups flaked coconut

24 shrimp

12 ounces shucked oysters, drained

2 eggs, lightly beaten

3⁄4cup fine bread crumbs

8 eggs, beaten

11⁄2cups all-purpose flour

1 teaspoon baking powder

Recipes Check our web site for more recipes.

840113900 ENv07.qxd 11/24/03 10:41 AM Page 9

Buffalo Chicken Wings

24 chicken wings

4 tablespoons butter

2 tablespoon distilled white vinegar

Heat oil to 375ºF. Place 1 layer of wings into the fryer basket and carefully lower

basket into the preheated oil. Deep fry chicken wings in oil until done, (about 10

minutes), Remove from fryer, drain on paper towels.

In a large saucepan, over medium heat, melt butter. Add vinegar, hot sauce, salt

and pepper, stir. Add cooked chicken to sauce and stir over low heat to coat. The

longer the wings simmer in the sauce, the hotter they will be. Remove from sauce

and serve while warm. Makes 4 servings.

Chicken Fingers

3 pounds skinless, boneless chicken

breast halves, cut into 1⁄2inch strips

1 egg, beaten

1 cup buttermilk

1⁄2teaspoons garlic powder

1 cup all-purpose flour

Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the

egg, buttermilk and garlic powder. Pour mixture into bag with chicken, seal and

gently shake to coat. Refrigerate at least 2 hours or over night.

In another large, resealable plastic bag, mix together the flour, bread crumbs, salt,

paprika, pepper and baking powder. Remove chicken from refrigerator, and drain.

Place chicken in flour mixture bag. Seal, and gently shake to coat.

Heat oil to 375ºF. Place 1 layer of breaded chicken strips into the fryer basket and

carefully lower basket into the preheated oil. Fry until golden brown and juices run

clear (2 to 3 minutes). Drain on paper towels. Makes 6 servings.

Fried Chicken

1 (4-pound) whole chicken cut into

8 pieces

1 cup all-purpose flour

1 teaspoon paprika

In a large resealable plastic bag, combine flour, paprika, poultry seasoning, salt

and pepper. Wash chicken and place 2 to 3 pieces to the flour mixture. Shake

bag gently to coat chicken, remove from bag and let set for 10 minutes.

Heat oil to 375ºF. Place 1 layer of chicken into the fryer basket and carefully

lower basket into the preheated oil Fry until meat has reached and internal

temperature of 180ºF. and breading is golden brown (about 20 minutes). Drain

on paper towels. Makes 8 servings.

1 cup seasoned breadcrumbs

1 teaspoon salt

1 teaspoon paprika

1⁄4teaspoon black pepper

1 teaspoon baking powder

1 cup hot pepper sauce

1 teaspoon salt

1 teaspoon pepper

1 teaspoon poultry seasoning

1⁄2teaspoon salt

1 teaspoon ground black pepper

840113900 ENv07.qxd 11/24/03 10:41 AM Page 10

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