Owner`s manual

an egg wash (egg wash should contain whole eggs whisked together with
approximately one tablespoon of milk or water per egg.) Egg wash will cause the
breading to coat the item and form a tight seal when food is cooked. Lastly, coat
the food with crumbs or seasoned meal, shake off the excess and place in a
container in a single layer.
2. Battering. Prepare the batter according to directions. Pat the food dry, dredge
in seasoned flour, if desired. Dip the item in the batter and generally cook
immediately. There are some chefs that recommend chilling the batter with ice or
refrigeration to obtain a great sear and those who recommend battering by placing
in a single layer and refrigerating for up to 30 minutes to dry the batter. When using
these methods, be sure to cook very small batches so as to maintain oil
temperature.