Owner`s manual

The Basics of Frying:
1. Recommended Products : A quality candy or deep-frying thermometer. A
deep fat frying thermometer, preferably with a clip that allows the thermometer to
be affixed to the side of the frying vessel is essential, since accurate control of the
temperature of the frying oil is essential to successfully fried foods.
2. An Electric Skillet is preferred for pan frying; otherwise, choose a pan with a
thick heavy bottom that is larger in circumference than the heat source (this will
prevent oil from dripping down the exterior of the pan into an open flame that might
cause a fire.) Use a heavy skillet or frying pan that is wider than it is deep and has
a heavy bottom to help regulate uniform heat from the bottom of the pan. This is
absolutely essential when pan frying with limited amounts of oil.
3. A Cajun Injector Electric Fryer for deep fat frying with digital timer and
thermometer, basket, clear cover, and petcock drain spout specifically designed for
high heat frying of large items such as turkey as well other deep fried foods.
Deep Frying
Foods to be deep-fried should be of a size and shape that permits individual pieces
to float freely in the fat. The fat should surround the food and begin cooking it on all
sides at once. The food is usually battered or breaded to protect the food’s surface
moisture from coming into contact with the hot oil creating an exterior layer or crust
sealing food flavors and juices inside. We suggest the following tips:
1. Use a pan wider than it is deep, and that is wider than the heat source (so oil
won’t come in contact with direct heat.) Always use clean, fresh oil or previously
used oil, properly filtered and refreshed by frying a raw potato or handful of parsley
for about five minutes prior to frying food for dinner. Delicate foods should not
be fried in oil previously used to fry strongly flavored foods.
2. Much of fried food odors can be absorbed by placing a small cup of bleach
nearby. Be sure to mark as “Bleach” and keep children away from the cup as well
as from the hot oil.
3. Never fill your fryer more than half full of oil. You will need a minimum of three
inches between the oil surface and the top of the pot.
4. Constantly monitor temperature of the oil. Never crowd the frying oil, fry in small
batches. The oil should freely bubble around each piece of food at correct
temperature.
5. Use proper tools when removing fried foods and draining oils to a plate with