Hamilton Beach 35137 Use & Care - Page 7

Frying Chart • Fry foods listed below for the suggested amount of cooking time and until golden brown. • For best results, fry a single layer of food for each batch. • See "Tips for Frying with the Multicooker" for more information to obtain best results. Length of cooking time and temperature may vary based on batch size and weight. Follow package directions. Visit foodsafety.gov for more information. FOOD Fish/Seafood (precooked) Chicken, Frozen (precooked) Chicken Pieces, Fresh (not frozen) Chicken, Whole, Fresh (not frozen) French Fries, Frozen French Fries, Fresh Onion Rings, Frozen Egg Rolls, Frozen BATCH SIZE 1.5-2 lb / 675-900 g 2 lb / 900 g 4 lb / 1.8 kg 4.5-5.5 lb / 2-2.5 kg 2 lb / 900 g Basket 3/4 full 1.5 lb / 675 g 12 FRYING TEMPERATURE 375ºF (190ºC) 375ºF (190ºC) 375ºF (190ºC) 375ºF (190ºC) 375ºF (190ºC) 375ºF (190ºC) 375ºF (190ºC) 375ºF (190ºC) APPROXIMATE COOKING TIME 5 to 8 minutes 2 to 3 minutes 25-30 minutes (180ºF / 82ºC internal temp) 25-30+ minutes (180ºF / 82ºC internal temp) 3 to 5 minutes 15 minutes 8 minutes 8 minutes (170ºF / 77ºC internal temp) WARNING! Burn Hazard. Hot oil may erupt if you deep fry a frozen whole chicken, inject the chicken with liquid, or fail to remove giblets from cavity. Tips for Frying with the Multicooker Selecting and Changing the Frying Oil • Use a good quality vegetable or peanut oil. • Frying foods in butter, margarine, olive oil, or animal fat is NOT recommended because of low temperature smoke point. • DO NOT mix two types of 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. Oil used for food that is high in protein (such as meat or fish) should be changed more often. • To filter oil, allow oil to completely cool. Cheesecloth or paper towel may be used as a filter to strain oil. • Always follow food package directions. • 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. • Always change oil after frying 2 whole chickens. Before Frying • Excess water or ice particles can cause hot oil to splatter or foam. Remove any excess water from fresh food by blotting with a paper towel. Remove any ice chunks or build up from frozen foods. General Tips • DO NOT use plastic utensils in hot oil. • Season food AFTER frying. • If food is not as crisp as desired, reduce batch size. Disposing of Oil • Pour cool oil into its original (resealable) empty plastic bottle. Basket Usage with Freshly Battered Foods • Freshly battered foods should be carefully placed directly into the oil. First, lower the basket fully then carefully place each piece of battered food into the hot oil. Use the basket to remove fried battered foods. WARNING! To reduce the risk of being burned by hot oil, carefully place food in hot oil. Storage • Remove basket handles and store in basket. Place the removable pot in base then attach the heating element assembly. Place the boiling rack in the pot, the basket with cord on the boiling rack and, finally, the lid on the pot. • It is best to store all oils in the refrigerator or a cool, dark, dry place for up to six months. 7