Hamilton Beach 35020 Use & Care - Page 5

840114001 ENv04.qxd 3/13/08 12:33 PM Page 5 Frying (cont.) 9. Press Lid Release Button to open lid. Carefully place basket in fryer and close lid. 10. Press Handle Lock Release Button and carefully lower basket to lowest position. Set timer based on Frying Chart or recipe instructions. 11. Close lid. WARNING! Never operate unit without oil in pot or unit will exceed temperature limit and will require resetting. FRYING TIPS: • Ready to Cook Light may go out after frying a batch of food. When oil has reached selected temperature, Ready to Cook Light will come back on. Unit is now ready to fry next batch of food. • Lift basket handle slightly when pushing Handle Lock Release Button. This will allow Button to push down more smoothly. Frying Chart FOOD Vegetables Frozen Fish Sticks Beef (single layer) Chicken, Frozen (precooked) Chicken, Fresh Pieces, Bone-In French Fries, Frozen French Fries, Fresh (single layer) Onion Rings, Frozen FRYING TEMPERATURE 350ºF (180ºC) 350ºF (180ºC) 375ºF (190ºC) 375ºF (190ºC) 375ºF (190ºC) 375ºF (190ºC) 375ºF (190ºC) 375ºF (190ºC) COOKING TIME 2 to 3 minutes 2 to 3 minutes 3 to 5 minutes 4 to 5 minutes 20 minutes 3 to 5 minutes 15 minutes 5 to 7 minutes INTERNAL TEMP/ DONENESS Tender crisp 145ºF (63ºC) 160ºF (71ºC) for medium 165ºF (73ºC) 165ºF (73ºC) Brown & Crisp Brown & Crisp Brown & Crisp NOTES: • Length of cooking time and temperature may vary based on batch size and weight. • For best results, fry a single layer of food for each batch. • Frozen, uncooked chicken should be thawed, excess water removed, and patted dry with paper towel prior to cooking. • See "Frying Tips" for more information to obtain best results. • Always follow package directions. • When cooking meat, poultry or fish, use cooking thermometer to determine internal temperatures. • Visit foodsafety.gov for more information on safe internal cooking temperatures. 5