14
B422804 - 200109
‒
Always remove excess moisture from food by patting with paper
towel before frying. Even a small amount of water can cause
severe splattering of hot oil.
‒
After immersing the basket in the oil, immediately place the lid on
the appliance. Danger of hot oil splashing out.
NOTE:
‒
When frying fresh cut potatoes and high moisture content food,
lower the basket slowly into the oil. If the oil boils or foams too
rapidly, raise the basket for a few seconds and lower again. Do this
until the basket can be lowered without excess foaming.
‒
Do not place the lid on the appliance when frying fresh cut
potatoes or other high moisture content foods.
‒
Use oil specifically designed or recommended for deep frying.
‒
Make sure battered and breaded items are free from excess
coating.
‒
“Blanch” high mois
ture and long cooking items such as French fries
at a lower temperature first (ideally 340-350°F) and crisp in a hotter
fryer to finish (360-375°F).
‒
Avoid heating the oil to excess (ideally below 375°F).
‒
Skim out any particles left behind, between deep frying batches.
‒
Filter the cooled down oil often.
RECOMMENDED FRYING TIMES AND
TEMPERATURES
The frying times in the chart below are approximate and should be
adjusted to suit your own tastes, different food quantities and food
manufacturer’s instructions.
Cooking table for AIR FRYING FUNCTION:
AIR FRY functions
(2-3 servings)
Recommended
temperature
（
℉
）
Recommended
cooking time
Frozen French fries
(Max: 500g /17oz.)
410
℉
15-20 min
Steak
400
℉
10-15 min
Chicken wings
410
℉
20-25 min
