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READ AND SAVE THESE INSTRUCTIONS
W A R N I N G : A risk of fire and electrical shock exists in all electrical appliances and
m ay cause personal injury or death. Please fo l l ow all safety instructions.
Deep Fryer
Use and Care Guide
Model 815U
I M P O RTANT SAFEGU A R D S
When using electrical appliances, basic safety precautions should always be
fo l l owed to reduce the risk of fire, electric shock and injury to persons, including the
following:
• Read all instructions before using fryer.
• D
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resulting from becoming entangled in or tripping over a longer cord. POLARIZED PLUG:This appliance has a polarized plug, (one blade is wider than the other), as a safety feature to reduce the risk of electric shock. This plug is intended to fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, r everse the plug. If it still does not fit, contact a qualified e l e c t ri c i a n to replace the obsolete outlet. Do not attempt to defeat this saf e t y f e a t u r e.
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Thank You for purchasing this Toastmaster appliance. Featuring superior technology and craftsmanship, the Global Design Collection is an exceptional line of kitchen appliances. The deep fryer’s state-of-the art design is matched only by its excellent performance. Enjoy! BEFORE USING YOUR DEEP FRYER 1. Read all sections of the booklet carefully. Become familiar with this appliance and its parts (see figure 1). 2 . Be sure to fill out the wa r ranty service info rmation on the back of this man u a
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fill fryer basket with food and place into fry e r. Repeat steps 10-13 as necessary. 1 4 . When finished, close lid, slide adjustable thermostat control to lowest position (320°F) and push ON/OFF button to turn off the unit. The red operating light will go out and ON/OFF button will be flush with unit. If on, the green ready light will go off also. 1 5 . U n p l u g . A l l ow fryer and oil to cool completely before moving, cleaning or s t o ri n g . Do not store electric fryer in refr i g
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FOOD TIME & TEMPERATURE COOKING CHART The times listed below should only be used as a guideline. The quantity of food fried at one time may alter the total cooking time necessary. REMEMBER, FRYING SMALLER BATCHES WILL RESULT IN BETTER COOKING TIMES AND QUALITY OF FOOD. Food Temperature Approximate Cooking Time chicken pieces 340°F 11-17 minutes chicken tenders 340°F 7-10 minutes fish fillets 340°F 5-7 minutes shrimp - regular or jumbo 370°F 3-5 minutes French fries-thin 370°F 3-5 minutes French
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DEEP FRYING TROUBLE SHOOTING GUIDE Problem Cause Solution oil smokes failure to strain Strain oil through a paper oil after use towel, or cheesecloth after oil cools and before storing. oil bubbles over too much oil in Do not fill above MAX fill line. fryer too much food Fry smaller quantities at a time. added to fryer at one time food too wet Pat dry with paper towels before placing in basket. food tastes greasy using wrong type Use a high-quality oil such of oil as vegetable, canola or corn. t
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6 . The lid assembly can now be lifted out of the hinge. To remove the filters, place the lid assembly on the countertop with the louvered filter c over face up. P r e s s both bl a ck tabs f o r ward as indicated by the direction of the arrows. The lou- vered filter cover will pop up and can be removed from lid a s s e m bly (see figure 6 ) . Lift up on both bl a ck tabs and remove the w a s h a ble filters for cleaning. 7. To clean the remainder of the lid assembly, wipe inside and outside wit
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CRISPY BATTER A thicker batter that is good on meats, fish, poultry and vegetables. 3/4 cup all-purpose flour 1 tsp salt 1/4 cup cornstarch 1 cup water 2 tsp baking powder dry bread crumbs, fine-dry (plain or seasoned) Combine all dry ingredients except bread cr u m b s. Add water and mix until s m o o t h .D i p food in batter and then coat with bread cr u m b s. Place into fryer baske t . L owe r b a s ke t into oil. FLOUR COATING A plain coating that is good on meats, fish and poultry. 1/2 cu
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QUICK ‘N’ EASY DOUGHNUTS 1 can of 10 refrigerated biscuits powdered sugar or cinnamon sugar mixture 350°F 2-4 minutes 10 doughnuts S e p a rate dough into 10 biscuits and cut hole in center of each. L ower fryer bask e t into oil. Using a heat resistant metal spoon place doughnuts into oil. T u rn half way through cooking time. Dust with powdered sugar or sugar and cinnamon mixture while still warm. SMOOCHIES 1 can of 10 refrigerated biscuits 20 pieces chocolate candy kiss 1/2 cup powdered sugar
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ONION HAYSTACKS 1 cup all-purpose flour 1 tsp seasoning salt 1/4 cup cornstarch 3/4 cup flat beer 1/4 tsp cayenne pepper 2 eggs, lightly beaten 1/4 tsp garlic powder 1 large onion, cut into slivers 370°F 3-5 minutes 4-5 servings Combine dry ingr e d i e n t s.Add remaining ingredients except for onions and mix w e l l . S t i r onions into batter. L ower fryer bask e t into oil. Use heat resistant metal tongs to place onion stacks into oil. ONION RINGS 1 large onion, 1/2 inch thick slices 1/2 cu
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CHICKEN CROQUETTES 16-18 oz can cooked 1/4 tsp salt chicken*, drained 1/4 tsp pepper 1 cup onion, finely chopped 1/8 tsp of paprika 3 TBL butter 1/8 tsp of nutmeg 1/4 cup all-purpose flour 1/2 cup chicken broth 1/3 cup milk 1 cup bread crumbs, dry-fine 1 TBL dried parsley 2 eggs, lightly beaten 1 tsp lemon juice 2 TBL water Combine chicken and onion, set aside. In a sauce pan, melt bu t t e r, add flour and b l e n d until smooth. Add chicken broth and milk. Cook until thic k . R e m ove from h
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ROLLING EGG ROLL OR WON TON W R A P P E R S 1 . Place wrapper on counter in a diamond shape. 2 . Moisten all corners with w a t e r. 3 . Spoon filling onto the center of the wr a p p e r. 4 . Fold top of diamond over just enough to cover filling. 5 . Fold side corners toward center over top corn e r. 6 . Moisten bottom corner with w a t e r; roll top down until sealed. MINI EGG ROLLS 1/2 lb. ground lean pork 2 tsp soy sauce 1/4 lb shrimp, fresh or frozen chopped 1/4 tsp salt 1/4 cup water chestn
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FRENCH FRIED SEAFOOD 1 lb shrimp, 3/4 lb scallops, 1/4 tsp pepper or 1 lb fish filets 2 eggs, lightly beaten 1/2 cup all-purpose flour 1 cup bread crumbs, dry-fine 1 tsp salt 370°F 2-8 minutes 4 servings Combine flour, salt, and pepper. Dip seafood in flour mixture then into eggs. Coat with bread cr u m b s. L ower fryer basket into oil. Using a heat resistant metal spoon, place fish into oil. CRISPY FISH STICKS 1 lb fish filets, skinless-fresh or 1/4 tsp pepper frozen-thawed 2 eggs, lightly bea
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RECIPE INDEX Batters and Coatings Beer Batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Crispy Batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Flour Coating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Doughs Apple Fritters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Doug
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ONE YEAR LIMITED WARRANTY Toastmaster Inc. warrants this product, to original purchaser, for one years from purchase date to be free of defects in material and workmanship. This warranty is the only written or express warranty given by Toastmaster Inc.This warranty gives you specific legal rights. You m ay h ave other rights which va ry from state to state. ANY OTHER RIGHT WHICH YOU MAY HAVE, INCLUDING ANY IMPLIED WA R- R A N T Y OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE IS LIMITED
