Hamilton Beach 35020C Manuel utilisateur

840130200

Deep Fryer

READ BEFORE USE

LIRE AVANT L’UTILISATION

LEA ANTES DE USAR

English ................................................ 2

USA: 1-800-851-8900

Français ............................................ 18

Canada : 1-800-267-2826

Español ..............................................32

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Le invitamos a leer cuidadosamente este

instructivo antes de usar su aparato.

Friteuse

Freidora eléctrica

840130200 ENv00.qxd 7/29/04 1:12 PM 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 grounded-

type 3-wire cord (3-prong plug). This type of

plug will only fit into an electrical outlet made

for a 3-prong plug. This is a safety feature

intended to help reduce the risk of electrical

shock. If the plug should fail to fit contact a

qualified electrician to replace the obsolete

outlet. Do not attempt to defeat the safety

purpose of the grounding pin 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

840130200 ENv00.qxd 7/29/04 1:12 PM Page 2

Parts and Features

1. Removable Filter Cover

2. Charcoal Odor Filter

3. Washable Grease Filter

4. View Window

5. Frying Basket

6. Removable Oil Pot

7. Lid Release (OPEN) Button

8. Power Light

9. Plastic Exterior

10. Ready to Cook Light

11. Rotary Timer with Signal Bell

12. Adjustable Thermostat

13. Handle

14. Handle Lock Release

15. Removable Lid

16. Magnetic Cord Assembly

840130200 ENv00.qxd 7/29/04 1:12 PM Page 3

1. Place fryer on stable, level, heat-resis-

tant surface out of reach of children.

2. Press the Lid Release Button (OPEN)

to open the lid.

3. Lift handle to raise the basket to

highest posi-

tion until firmly

locked into

place.

4. Remove the basket from the fryer.

5. Fill fryer with at least 6 but no more

than 8 cups of

oil to top indi-

cator mark on

the removable

oil pot.

WARNING:

Never operate

fryer without

oil in oil pot.

6. Make sure fryer is turned to OFF ( O).

Attach mag-

netic end of

cord assembly

to fryer socket.

Magnetic end

of cord will

only go in one

way. Be careful

not to disturb

the magnetic connection when plug-

ging 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,

preventing the deep fryer from

being pulled off a countertop.

7. Close lid. Set temperature control to

desired setting. Set timer to “Stay On”

(counterclockwise) or to a specified

time (clockwise). For specified times

less than 5 minutes, turn timer clock-

wise past the 5 minute mark then turn

back to desired time less than 5 min-

utes. Preheat fryer until Ready to

Cook Light comes on (10 to 15 min-

utes). For more information on tem-

perature selection, check food’s pack-

age or Frying Chart on page 5.

Ready to Cook Light will come on when

oil has reached 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 basket into

oil, then carefully drop food directly

into oil.

NOTE: Do not exceed maximum

amount of food to be fried in one

batch. See the Frying Chart for more

information.

Frying

MIN

MAX

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.

840130200 ENv00.qxd 7/29/04 1:12 PM 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.

FRYING COOKING

FOOD TEMPERATURE TIME

Vegetables 350ºF (180ºC) 2 to 3 minutes

Fish 350ºF (180ºC) 2 to 3 minutes

Shrimp (8) 350ºF (180ºC) 2 to 3 minutes

Oysters (12) 350ºF (180ºC) 2 minutes

Beef (single layer) 375ºF (190ºC) 3 to 5 minutes

Chicken (single layer) 375ºF (190ºC) 2 to 3 minutes

French Fries (single layer) 375ºF (190ºC) 15 minutes

Egg Rolls (3) 375ºF (190ºC) 3 minutes

Doughnuts (2) 375ºF (190ºC) 3 minutes

Fruit Pies (2) 350ºF (180ºC) 4 minutes

Fritters (8-10) 375ºF (190ºC) 3 minutes

9. Press Lid Release Button to open

lid. Carefully

place basket

in fryer and

close lid.

10. Press the Handle Lock Release

Button and

carefully

lower basket

to lowest

position.

Set timer based on Frying Chart or

recipe instructions.

11. Close lid.

NOTE: Never allow oil in oil pot to

boil dry.

Frying (cont.)

Frying Tips!

• The

Ready to Cook Light

may go

out after frying a batch of food.

When the oil has reached the

selected temperature, 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

pushing the Handle Lock Release

Button. This will allow the Button to

push down more smoothly.

840130200 ENv00.qxd 7/29/04 1:12 PM Page 5

Cleaning Your Fryer

1. Lift handle to raise basket until it is

firmly locked

into place.

2. Press Lid Release (OPEN) Button to

open lid.

CAUTION:

Escaping steam

may cause

burns to hands

or fingers. 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. Turn temperature control to OFF

(O) and unplug appliance after use.

NEVER LEAVE FRYER UNATTENDED

WHILE IN USE.

After Frying

1. Wait until oil has cooled.

2. Remove lid by grasping on each

side and lifting

straight up.

3. Remove basket and oil pot from

fryer and pour

out oil. Wipe

all excess oil

or oil film from

removable oil

pot.

4. Clean the housing 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, basket, and oil pot in

hot, soapy water. Only the oil pot

may be washed in the dishwasher.

MIN

MAX

840130200 ENv00.qxd 7/29/04 1:12 PM Page 6

Fryer Tips

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

optimum 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.

Troubleshooting

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.

840130200 ENv00.qxd 7/29/04 1:12 PM Page 7

Troubleshooting (continued)

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.

• Ensure timer is set to Stay On or a set amount of time

• 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.

840130200 ENv00.qxd 7/29/04 1:12 PM Page 8

Recipes Check our Web site for more recipes.

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

840130200 ENv00.qxd 7/29/04 1:12 PM 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

840130200 ENv00.qxd 7/29/04 1:12 PM Page 10

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