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Figure1 KNOW YOUR DEEP F. Timer (Model 3241 only) A. Double Filtration System B. Condensation Drip Trap G. Adjustable Thermostat (on back side of unit) H. Cord Storage Wrap-Cleats C. Viewing Window Temperature Indicator Light D. Basket Lowering Button J. Power “On” Light (push button when handle is in horizontal, K. On/Off Switch locked position to lower basket) Open Button E. Basket Control Handle (lift up to raise basket)
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When using electrical appliances, basic safety precautions must always be followed, including the following: 1. READ AND SAVE ALL 2. This appliance uses hot oil; it is very important to make sure the unit is placed in a safe place while in use or while the oil is still hot. Make sure the cord is not loose nor presents the possibility of someone tripping over it. 3. DO NOT MOVE THE DEEP FRYER WHEN OIL IS HOT OR DURING COOKING. 4. CLOSE SUPERVISION IS NECESSARY WHEN THE APPLIANCE IS IN USE OR WHE
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This Unit Use Only A short power-supply cord is provided to reduce the risk of becoming entangled in or tripping over a longer cord.To reduce the risk of electrical shock, this appliance has a polarized plug (one blade is wider than the other). This plug fits a polarized outlet only one way; if the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature. GETTING TO KNOW YOUR NEW DEEP BEFO
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! Wipe the inside of the viewing window with a little oil to prevent condensation. ! Place food into the basket. Do not overfill the basket. ! Place food as dry as possible into the basket. ! Do not add water or wet foods to cooking oils. Water will cause oil to splatter. ! Be sure to pat dry all foods before frying. ! Place uniform sized pieces of food into the basket to ensure even cooking. Place the basket back into the pot. ! Press the lid gently to close it. ! Insert the plug into appropria
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LID ! To unlock the lid, press the lid release button. This will release hot steam and depressurize the container after cooking. Extreme care should be used to ensure hands are clear of the appliance when steam is released. SYSTEM ! The lid is fitted with a double filtration system: one collects drops of oil from the steam as it passes through the filters; the other is carbon-activated and helps minimize odors. After several cooking sessions, the filters should be replaced. HOW TO REPLACE FI
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CLEANING THE DEEP FRYER ! Do not immerse the fryer in water. ! Clean the outside with a soft, damp cloth or paper towel. ! Before cleaning the Deep Fryer, always make sure that it is OFF and disconnected from the outlet. Make sure the unit and the oil are completely cool. Oil retains its temperature for a long period of time after use. Do not attempt to move or carry the fryer while it is still hot. ! Empty and clean the condensation tray. ! Oil can be reused several times. Oil should be filter
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RECIPES DEEP FRIED CHICKEN 1 chicken cut into pieces tsp chicken seasoning l-112 tsp salt 1 cup flour Oil tsp pepper Season the chicken with salt and pepper. In a plastic bag, pour 1 cup flour, l-112 tsp. of salt. Place 4 to 5 pieces of chicken into the bag and shake until the pieces are well covered. Preheat the oil in the Deep Fryer. Place the bigger pieces of chicken in the Deep Fryer, followed by the smaller pieces. When chicken is cooked and golden brown, remove from oil and let drip in the
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Using a vegetable slicer, slice as thin as possible: Peeled Idaho potatoes Soak the slices in cold water, changing the water twice. Drain and dry well. Heat to 380°F: Peanut or corn oil Drop the separated slices into the hot oil in a frying basket. Shake the basket or stir the potatoes several times to prevent the chips from sticking together. Cook until they are golden. Drain and place on absorbent paper to get rid of any excess fat. DAUPHINE POTATOES Preheat deep fryer to 350°F. For every cup:
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SEAFOOD DEEP FRIED FISH Preheat deep fryer to 370°F Clean and prepare for cooking: Small pieces of fish not thicker than 1 inch Dip them in: Fritter Batter for Fish (see recipe in Fritter section) Fry in deep fat for 5 - 8 minutes, or until a golden brown. The fish will rise to the surface when done. Drain on absorbent paper. Serve very hot with lemon wedges or tartar sauce per MARlNATED DEEP FRIED FISH Preheat deep fryer to 370°F Skin and cut into pieces: l-112 Ibs. fish steaks Marinate f
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DEEP FRIED STUFFED SHRIMP Shell and de-vein: 10 jumbo-size shrimp Chop them into a pulp and add: 6 water chestnuts which have been smashed with a cleaver and finely chopped. Shell, leaving the tails intact and de-vein: 14 jumbo-size shrimp Split lengthwise along the de-veined edge but far enough to separate. Spread them flat and lay along each crevice: A thin julienne of Prosciutto or Westphalian ham Spread the shrimp and chestnut mixture in the crevices above the ham and mold it into the form o
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SHRIMP FRITTERS l/2 teaspoon ground black pepper 1 large ear fresh corn, husked 6 ounces uncooked large shrimp, 3 tablespoons canned unsweetened coconut milk peeled, de-veined, chopped 1 large egg l/2 cup alfalfa sprouts cup grated carrots 2 tablespoons all purpose flour 2 garlic cloves, minced 3 tablespoons vegetable oil l/2 teaspoon salt Cook corn in pot of boiling water until crisp and tender (approximately 3 minutes). Drain. Cut kernels from cob. Transfer kernels to large bowl. Mix in shrimp
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DOUGHNUTS SWEET MILK DOUGHNUTS Preheat deep fryer to 370°F Beat: 2 eggs Add slowly, beating constantly: 1 cup sugar Stir in: 1 cup milk 4 or 5 teaspoons melted shortening Sift before measuring: 4 cups all-purpose flour Resift with: 4 teaspoons double-acting baking powder l/4 teaspoon cinnamon or 1 teaspoon grated lemon rind l/2 teaspoon salt l/4 teaspoon nutmeg Mix moist and dry ingredients. Cook for 3 minutes. 36 MEATBALLS SWEET AND SOUR MEATBALLS 500 gr. (17.5 oz.) meat 1 egg yolk 1 medium
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CROQUETTS All Croquettes should be golden in 2 to 4 minutes. ABOUT CROQUETTES Use about 3/4 cup of heavy cream or brown sauce to 2 cups of ground or minced solids, meat or fish and vegetables. The solids should not be watery-always well drained. You may add to the hot sauce 1 to 2 egg yolks and let them thicken slightly off the heat. Add enough sauce to the solids so that they are well bound, but still of a rather stiff consistency. There is a good deal of leeway in this relationship, provided-
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Place in a double boiler: 2 cups cooked rice Soften with: 2 or 3 tablespoons hot milk Add: 2 tablespoons butter 1 or 2 beaten eggs teaspoon nutmeg (l-l/2 tablespoons chopped parsley) Correct the seasoning Cook and stir the rice until the egg thickens. Cool the mixture. In shaping, imbed in center: Small pieces of ham or cheese Bread, dry and deep-fat fry as directed in About Croquettes at beginning of section above. Drain on absorbent paper and serve. A BOUT 8 (ROQUETTES Combine: 2 cups bo
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Combine: l-1/2 cups minced chicken or veal with: l/2 cup sauteed mushrooms, minced celery or minced nuts Add, until these ingredients are well bound: about 3/4 cup hot Veloute Sauce (recipe at end of section) Cool, shape, bread, dry and deep-fat fry the croquettes as directed in About Croquettes at beginning of section above. Drain on absorbent paper. Heat in juice until plump: 1 pint oysters Drain them. Reserve the juice. Dry them. Melt: 2 tablespoons butter Saute slowly in the butter until gol
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Melt in the top of a double boiler: 2 tablespoons butter Stir in: 2 tablespoons flour When blended, add gradually: 2 cups chicken, veal or fish stock and stir over low heat until well combined and thickened. Add: cup mushroom peelings Place in the double boiler and simmer over-not in-hot water for about 1 hour, stirring occasionally. Strain and add: a pinch of nutmeg correct the seasoning and stir occasionally during the cooling process to prevent a crust from forming. Blanch: 4 Ibs. chicke
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2 YEAR LIMITED W ARRANTY Sunbeam Products inc. warrants that, for a period of two years from date of purchase, this product shall be free of mechanical and electrical defects in material and workmanship. Our obligation hereunder is limited to repair or replacement, at manufacturers option, of this product during the warranty period, provided that the product(s) purchased in the United States are sent postage prepaid directly to: SUNBEAM APPLIANCE SERVICE STATION 117 Central Industrial Row Purv
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Notes/Notas
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A B C L K L J F I DESCRIPTION DE LA FRITEUSE O~TER~ A. Système de Filtrage Double F. Minuterie B. Cuvette à Condensats (à /‘arrière de G. Thermostat Réglable l’appareil) H. Taquets d’Enroulement du Cordon C. Hublot 1. Vovant de Température D. Bouton de Crémaillère (appuyer sur ce - ’ J. Voyant de Marche bouton pour abaisser le panier lorsque la K. Interrupteur d’Alimentation poignée en position verrouillée horizontale) L. Bouton d’ouverture du Couvercle E. Poignée de la Crémaillère (pousser vers
