INSTRUCTION AND RECIPE BOOKLET Compact Deep Fryer For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS 15. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes. When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all Instructions. 2.
CONTENTS PARTS AND FEATURES 1. Filter cover Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Special Cord Set Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Before the First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Assembly Instructions . . . . . . . . . . . . . . . .
Before the first use Operating Instructions Remove all packaging materials and any promotional labels or stickers from your deep fryer. Be sure all parts (listed above, Parts and Features) of your new appliance have been included before discarding any packaging materials. You may want to keep the box and packing materials for use at a later date. Once the deep fryer is assembled properly and you are ready to begin frying: 1. Pour fresh oil into the bowl up to the oil fill level (1 Liter).
REMOVING LID Cleaning and Care When removing the oil and when cleaning, it is advisable to remove the lid. This can be done easily by opening the lid 45 degrees and then carefully pulling the lid forward. To replace the lid it should be pressed back in the hinge opening at the same 45-degree angle. Caution: Before cleaning appliance, make sure it has cooled down. Oil stays hot for over an hour after cooking and well after the housing has cooled.
WARRANTY INFORMATION exclude any defects or damages caused by accessories, replacement parts, or repair service other than those that have been authorized by Cuisinart. These warranties do not cover any damage caused by accident, misuse, shipment, or other than ordinary household use. These warranties exclude all incidental or consequential damages. Some states do not allow the exclusion or limitation of incidental or consequential damages, so the foregoing limitation may not apply to you.
CONTENTS TIPS AND HINTS • When frying food that is not coated in batter, make sure it is patted dry with paper towels, as excess moisture causes the oil temperature to drop. The smallest amount of water will also cause hot oil to spatter. Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Fun and Different Ideas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Recipes Beer Batter . . . . . . . . . . . . . . . . . . . . . . .
cleaning with baking soda after each use (each time you change oil). See "Cleaning and Care" section, page 5 in instruction booklet. • Oil temperature is crucial for deep frying. To avoid greasy, oil-saturated foods, the oil temperature must be between the temperatures 350°F and 375°F. The exception is frying potatoes, as you “blanch” them in oil first to cook the interior at a lower temperature, and then fry again at a higher temperature to achieve the crispy exterior.
RECIPES Crumb Coatings An alternative to batter is simply to coat the items you are frying with a crumb mixture. Beer Batter Makes 1½ cups 1 ½ 1 cup unbleached, all-purpose flour teaspoon kosher salt cup beer Place flour and salt in a mixing bowl. Add the beer and stir with a whisk to incorporate. Let batter rest, covered with plastic, for at least ½ hour and up to 2 hours in the refrigerator before using.
Deep Fried Chicken Wings for One Makes 10 to 12 pieces, depending on size of wings ¼ ¼ 1 6 1 cup packed brown sugar cup kosher salt cup boiling water cups ice cubes pound chicken wings (about 5 or 6) * Place sugar, salt and boiling water in a large bowl; stir until sugar and salt are completely dissolved. Add ice cubes and allow the mixture to cool completely. Cut off wing tips (reserve for another use such as stock, or discard), and halve the chicken wings at the joint.
Sweet & Spicy Glaze Creamy Blue Cheese Dressing Makes 1¼ cups ¹⁄³ ¹⁄³ ¹⁄³ 2 2 1-2 Serve with Buffalo Wings and celery sticks cup apricot preserves cup orange marmalade (orange rinds finely chopped) cup ketchup tablespoons balsamic vinegar tablespoons Worcestershire sauce teaspoons Tabasco® or other hot sauce, to taste Place all ingredients in a medium bowl. Stir with a whisk until completely blended and homogenous. Add hot wings and toss to coat. Pour remaining sauce over wings to serve.
2 1-2 2 2 1 18 tablespoons finely chopped red bell peppers tablespoons finely chopped fresh ginger teaspoons soy sauce teaspoons sesame oil tablespoon rice vinegar wonton wrappers water and cornstarch for sealing wontons Pour the vegetable oil in a 2-quart sauté pan over medium heat. Add the shallot, carrot, celery, and jalapeño and sauté for about 3 minutes, until vegetables soften slightly. Add the garlic, mushroom, and bell pepper and continue to cook for an additional 3 to 4 minutes.
Vegetable Tempura Cajun Shrimp Makes 2 servings Tempura batter: 1 large egg yolk 1 cup ice water ¾ cup cake flour ¼ cup cornstarch ¾-1 pound assorted sliced vegetables (i.e. green beans, asparagus, sweet potato, eggplant, onions, carrots, broccoli, cauliflower, zucchini) In a mixing bowl, whisk together the egg yolk and the ice water. Add the cake flour and cornstarch and whisk to incorporate the ingredients. The batter will appear lumpy.
they are cooked place on layered paper towels for 2 to 3 minutes to drain, then transfer to the rack in the oven to keep warm while cooking the remaining shrimp. Serve with Creole Mustard Mayonnaise. Creole Mustard Mayonnaise Makes 1 cup ½ ½ cup Creole-style mustard cup light or regular mayonnaise Fill the Cuisinart™ Deep Fryer with vegetable oil to the maximum line. Preheat to 375˚F. While the oil is heating, whisk the egg with the second cup of cream.
Perfect French Fries Place the olive oil in a 10" skillet and place over medium heat. Add the peppers and onion and sauté for at least 5 minutes until the vegetables soften slightly. Stir in the garlic and salt and cook for another 5 minutes. Remove the vegetables from the heat and allow to cool for a few minutes. Once the vegetables are cool to the touch add them to the crabmeat. Add the eggs, panko, mayonnaise, Worcestershire, Dijon, Old Bay®, and dash or two of hot sauce if desired.
Potato Chips Corn, Scallion and Sweet Red Pepper Fritters Serves 2 1 Yukon Gold potato (about 8-9 ounces) kosher salt Slice potatoes very thin (about ¹⁄16 to ¹⁄8" thick) with a very sharp knife, mandoline, or food processor. Place potato slices in a bowl submerged in ice water and reserve for 15 minutes. Fill the Cuisinart™ Deep Fryer with vegetable oil to the Max fill line. Preheat to 300˚F. Dry potatoes well.
Add the corn, red pepper, green onion, and hot sauce to the batter. Cover with plastic wrap and allow to rest in the refrigerator for at least an hour and no more than 24 hours. Place cornmeal and buttermilk in a medium bowl and stir. Let stand for 15 to 20 minutes. Stir in flour, sugar, baking powder, baking soda, salt, and pepper. Add onion and egg, stir until blended and smooth. When you are ready to use the batter: Fill the Cuisinart™ Deep Fryer to the maximum level. Preheat to 375°F.
Deep Fried Sage & Prosciutto Ricotta Balls This filling may also be used to make Deep Fried Ravioli. *Trim excess fat if very fatty. Roll, slice into thin ribbons, then chop ribbons fine.
the ravioli. Using a fork, press the tines around the edges of the ravioli to further create a seal. Place the olive oil in a medium skillet and place over medium heat. Add the sliced leeks and cook slowly until the leeks are very soft, about 10 minutes. Add the heavy cream and bring to a simmer. Simmer until cream is reduced to at least half and is very thick. Stir in salt and peas and remove from heat and reserve to cool before preparing ravioli. Continue to make the remaining ravioli.
Falafel Serve Falafel with pita bread, hummus, chopped tomatoes, cucumbers, and onions. Makes 8 falafel balls (¼ cup each) 1 ¼ 1 1 2 1 ¼ 1 ¾ ¼ cup dried garbanzo beans teaspoon baking soda tablespoon water clove garlic ounces onion teaspoon kosher salt teaspoon freshly ground pepper teaspoon cumin teaspoon ground coriander packed cup parsley Place garbanzo beans in a mixing bowl and cover them with water by 2 inches and leave to soak overnight.
For Beer Battered Chicken Use the same amount of chicken and also cut into strips about 1 inch wide. Fill the Cuisinart™ Deep Fryer with vegetable oil to the maximum line. Preheat to 375˚F. While the oil is heating, remove dough from mixing bowl and transfer to a clean surface dusted with flour. Cut the dough round in half. Roll out dough in a rectangular shape to about ¹⁄8" thick or less. Cut dough into 2- to 3-inch rectangles or triangles with a knife or pizza cutter. Allow to rest for 5 to 10 minutes.
cup at a time, until batter is smooth. Whip the egg whites to firm but not dry peaks. Carefully fold the whites with a large rubber spatula into the batter base in three separate additions. Fill the Cuisinart™ Deep Fryer with vegetable oil to the maximum line. Preheat to 375˚F. When oil is ready, lower the basket into the oil. Dip the fruit slices into the batter allowing any excess to drip back into the bowl. Carefully lower fruit slices into the oil.
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