Sunbeam OSTER Manual De Instrucciones página 4

6. For cooking times, see chart on page 7, or use the recommended times in
your recipe.
7. As your food fries, carefully open lid and stir slowly with a heat-resistant
utensil to prevent foods from sticking together.
8. Once the food reaches desired brownness, using the fry basket, lift and drain.
Set the drained food on several layers of paper towels to absorb excess oil.
Season if desired. To fry more servings, repeat steps 4, 5, 6, 7 and 8.
WARNING: DO NOT USE THE DETACHABLE MAGNETIC CORD SYSTEM TO
DISCONNECT THE FRYER. ALWAYS DISCONNECT PLUG FROM
WALL OUTLET FIRST TO DISCONNECT FRYER.
Use only Model 189115 magnetic cord set with this product. The use of any
other magnetic cord set may cause fire, electric shock, or injury.
CAUTION: The detachable magnetic cord is only for accidental disconnection and
not to be removed during normal operation. If the cord becomes disconnected,
the user should immediately unplug the cord set from the wall outlet, then
reconnect the magnetic cord to the deep fryer and then to the wall outlet.
6
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CKSTDF102-SS_16ESM1.indd 7-8
FRYING TIME AND TEMPERATURE
The frying times in this chart are a guide and should be adjusted to suit the
different quantities or thickness of food and to suit your own taste.
FOOD TEMP. SETTING
CHICKEN STRIPS 375° F
CHICKEN PIECES, BONE-IN 360° F
FISH, BATTERED, FRESH 320° F - 340° F
FRENCH FRIES, FROZEN 375° F
FRITTERS 375° F
ONION RINGS 375° F
SHRIMP, BREADED 375° F
TIPS FOR OIL USE AND STORAGE
NOTE: Do not use seasoned or flavored oil such as walnut, olive oil, lard or
drippings because they have a low smoke point. Use blended vegetable oil, pure
corn oil, sunflower oil, soybean oil or grapeseed (canola oil). These oils are safe
for using in your deep fryer as they have a high smoke point. Peanut oil is not
recommended because it greatly impacts the flavor.
• Oils should never be mixed when deep frying.
• High heat, water and burnt food particles break down the oil' s smoke point.
• Replace oil if you notice:
- Excessive smoking at normal temperatures
- Strong oil discoloration
- A rancid smell
- Excessive foaming around the frying food
• Oil darkens with use because the oil and food molecules burn when
subjected to high/prolonged heat. The more you use an oil, the more slowly
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TIME (MINUTES)
5 to 8
18 to 20
8 to 12
5 to 8
2 to 4
4 to 5
4 to 5
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5/16/16 9:14 AM