DeLonghi D 44 User manual

OWNER’S INSTRUCTION
MODE D’EMPLOI
INSTRUCCIONES PARA EL USO
READ AND SAVE THESE INSTRUCTIONS
LISEZ ET GARDEZ CES INSTRUCTIONS
REPASE Y GUARDE ESTAS INSTRUCCIONESS
ELECTRIC FRYER
FRITEUSE ELECTRIQUE
FREIDORA ELECTRICA
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6
When using electrical appliances, basic safety
precautions should always be followed,
including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles and
knobs.
3. To protect against electric shock do not
immerse cord, plug and fryer in water or
other liquid.
4. Close supervision is necessary when any
appliance is used by or near children.
5. Unplug from outlet when not in use and
before cleaning. Allow to cool before
putting on or taking off parts, and before
cleaning the appliance.
6. Do not operate any appliance with a
damaged cord or plug or after the
appliance malfunctions, or has been
damaged in any manner.
Return appliance to the nearest authorized
service facility for examination, repair or
adjustment.
7. The use of accessory attachments not
recommended by the appliance
manufacturer may cause injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or
counter, or touch hot surfaces.
10. Do not place on or near a hot gas or
electric burner or in a heated oven.
11. Extreme caution must be used when
moving an appliance containing hot oil or
other liquids.
12. Always attach plug to appliance first, then
plug cord into the wall outlet. To
disconnect, turn the thermostat to the “OFF”
position, then remove plug from wall outlet.
13. Do not use appliance for other than
intended use.
14. Extreme caution must be used when
moving fryer containing hot oil.
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY
NOTE
•Do not use the fryer without oil. The
fryer will be severly damaged if heated dry.
• This fryer has a thermal cut-out, thus
preventing overheating.
• Plug cord into a 120 volt AC outlet.
• If your product is provided with a polarized
alternating current plug (a plug having one
blade wider than the other), this plug will fit
into the power outlet only one way. This is a
safety feature. If you are unable to insert the
plug fully into the outlet, try reversing the
plug. If the plug should still fail to fit, contact
your electrician to replace your obsolete
outlet. Do not defeat the safety purpose of
the polarized plug.
• Before using the fryer for the first time, wash
the aluminum pot and basket thoroughly with
hot soapy water, carefully dry the aluminum
pot to maintain its attractive finish.
• Should the fryer leak, contact your nearest
Service Center or authorized Dealer for
qualified assistance.
• To assure safe operation, oversized foods or
utensils must not be inserted into the fryer.
DO NOT USE AN EXTENSION CORD
A short power supply cord is provided to reduce
the risks resulting from being entangled in or
tripping over a longer cord.
573653 GB 5-12-2000 09:37 Pagina 6

FILLING THE BOWL
• Raise the basket into its upper position by
lifting upwards on the handle (Fig. 1).
• Push down on the Sbutton (Fig. 2) and open
the lid.
• Remove the basket by pulling it up (Fig. 3).
The cover must ALWAYS be closed
whenever the basket is raised or
lowered.
• Pour 2 lt. (1,8 qt.) of oil into the bowl (or
approx.1,8 kg./3,6 lb fat).
The level of oil in the bowl must
always be between the minimum and
maximum marks.
The maximum level mark should never
be exceeded.
For best results use a good peanut seed oil.
Olive oil is optimal due to its slower degradation,
but prolonged use accentuates its flavour. Above
all, avoid mixing different oils.
If using blocks of solid fat, cut into small pieces to
avoid fryer heating dry in the first few minutes. It is
also advisable to place thermostat on
150°C/300°F during initial heating-up phase.
Melt solid fat directly in pot. Only when
completely melted, should the basket be lowered.
PRE-HEATING
1. Place the food to be fried in the basket. Do not
overfill the basket (maximum 1 kg/2lb of fresh
potatoes).
2. Replace the basket in the bowl in the raised
position and close lid by lightly pushing down
until catch snaps shut.
3. Set the sliding thermostat control (R) (fig. 4) to
the desired temperature (see enclosed table).
When the selected temperature is reached, the
control light will switch off.
OPERATING INSTRUCTIONS
AFilter cap fastening hook
BAnti-odour filter cap
CLid
DInspection window (if provided)
EFilter inspection opening
FElectronic timer (if supplied)
GCooking time button
HON/START button
IBattery protection tab
LHandle slider
MBasket handle
NControl light
ODrainage tube panel (if provided)
PInternal safety panel (if provided)
QDrainage tube “easy clean system”
(if provided)
RSliding thermostat control/OFF switch
SLid opening button
THandle for lifting appliance
UMoisture absorber
VCord compartment access
DESCRIPTION OF THE APPLIANCE (pag. 3)
WARNING
SERIOUS HOT-OIL BURNS MAY RESULT
FROM A DEEP FRYER BEING PULLED
OFF A COUNTERTOP. DO NOT
ALLOW THE CORD TO HANG OVER
THE EDGE OF THE COUNTER WHERE
IT MAY BE GRABBED BY CHILDREN OR
BECOME ENTANGLED WITH THE
USER. DO NOT USE EXTENSION
CORD.
DO NOT DRAPE
CORD!
KEEP FROM
CHILDREN!
7
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8
FRYING
1. As soon as the pilot lamp switches off,
move the handle slider in the handle (L)
backwards, then move the handle downwards
to lower the basket into the oil.
•A considerable quantity of steam
will escape from the filter cover,
when the basket is lowered into the
oil. This is perfectly normal.
•It is also normal for drops of
condensation to fall from the lid
onto the plastic sides and around
the basket handle while in use.
• When basket is lowered into the oil, the
inside of the inspection window (if
provided) will immediately become steam
up. This steam will disappear gradually as
the food is cooked.
Grease the glass door with a little oil before
cooking to reduce the accumulation of
condensate and thereby improve visibility.
2. With models having an electronic timer (F),
you may set whatever cooking time you
desire. If the timer comes with a battery
protection tab (I), pull the tab out slightly to
allow the equipment to operate and then
proceed as follows:
• Press the ON/START push-button (H): the
timer will come on and the figures will start
to flash;
• Press the +min button (G) until the desired
setting is obtained;
• By pressing the ON/START (H) button, the
timer will start the count displayed. The
figures will stop flashing and the decimal
point will start to flash instead.
• If an error is made, the count is cancelled
by pressing push-buttons Gand H
simultaneously: in this way the timer is reset
at zero.
• Once the cooking time has elapsed, an
audible signal is given (to stop the signal,
simply press one of the two pushbuttons).
The audible signal indicates that the
programmed cooking time is over, but
the appliance is still operating.
• The timer switches off automatically 20
seconds after the audible signal has been
given.
The electronic timer may be removed from the
equipment for your easy use (see fig. 16).
END OF FRYING TIME
When the selected frying time is elapsed, raise the
basket and check that food is golden brown as
desired. This can be done without opening the lid
in models with window.
When the food is completely cooked, switch the
appliance off by setting the thermostat control to
“Off” until the switch is heard to click off. Leave
the contents to drip for a moment and then open
the lid and remove the basket without shaking it
too vigorously.
If frying is to be done in two phases (e.g.
potatoes), do not open lid; wait for
indicator light to go off and lower basket
again (see enclosed table).
FILTERING OF OIL OR FAT
It is advisable to filter the oil or fat after frying in
order to remove any food particles, especially if
the food is coated in breadcrumbs or flour. Food
particles remaining in the oil tend to burn, which
causes the oil to deteriorate more quickly.
For models fitted with a drainage tube
Proceed as follows:
1. Place the appliance so that the drainage tube
is over a sink (fig. 7). For safety, do not place
the fryer near the edge of a counter top but
rather the edge of a sink.
2. Raise the lid of the fryer and remove the
basket. Check that the oil is sufficiently
cool (about 2 hours).
3. Open the panel (O) as shown in fig. 5.
4. Turn the internal safety panel as shown in fig.
6, and remove the drainage tube.
5. Pull the cap, allowing the oil to drain from the
aperture on the underside of the tube (fig. 7)
6. Drain the oil into a suitable receptacle (fig. 7).
7. Use a sponge or a paper kitchen towel to
remove any deposits from the bowl.
8. Push the cap back into position in order to
close the aperture on the underside of the
tube.
9. Replace the drainage tube in its compartment.
Do not forget to replace the cap.
10.Place one of the filters supplied with the
appliance in the bottom of the basket (fig. 8).
Spare filters can be obtained from your dealer
or from our Service Centres.
11.Pour the oil very slowly into the basket,
ensuring that it does not overflow from the
filter (fig. 9). Remove the paper filter and
dispose.
573653 GB 5-12-2000 09:37 Pagina 8

Note: After filtering the oil, it can be left in the
fryer. However, should a long period of
time pass between one frying and the next,
it is advisable to store the oil in a closed
container, not exposed to direct light in
order to avoid its deterioration.
To drain the oil into the receptacle, remove
the drainage tube and proceed as shown
in fig. 10.
Oil used for frying fish should be stored
separately from oil used for other foods.
If fat is used for frying, this should
not be allowed to cool too much,
otherwise it may solidify.
For models without the drainage tube:
Proceed as follows:
1. Remove the lid (fig. 12) and carefully pour oil
or fat into a container as shown in fig. 11.
2. Replace basket in highest position and place
one of the supplied paper filters in the bottom
of the basket (fig. 8). Spare filters can be
obtained from your dealer or from our service
centres.
3. Pour the oil very slowly into the basket,
ensuring that it does not overflow from the
filter (fig. 9).
Note: After filtering the oil, it can be left in the
fryer. However, should a long period of
time pass between one frying and the next,
it is advisable to store the oil in a closed
container, not exposed to direct light in
order to avoid its deterioration.
Oil used for frying fish should be stored
separately from oil used for other foods.
If fat is used for frying, this should
not be allowed to cool too much,
otherwise it may solidify.
CHANGING THE ANTI-ODOUR FILTERS
After a time, the anti-odour filters fitted to the lid
tend to lose their effectiveness. When the filter
changes colour, this indicates that it must be
replaced (the filter may be inspected through the
opening Ein the lid). To replace the filter, remove
the anti-odour filter cap B, pushing on the filter
cap fastening hook A, as showned by the arrows
1 and 2. (fig. 13).
Proceed as follows to change the filters:
N.B: The white filter must be fitted, resting on the
metal surface (see fig.14). The colored
section must face upwards (or face the black
filter).
Refit the cap B, making sure that the hook
fastenings at the back have been fitted correctly,
as shown in fig.14.
CLEANING
Before cleaning, ensure the appliance is
unplugged.
Never immerse the fryer in water or
place under a tap, as water in contact
with electrical components may cause
electric shocks.
Always remove the filters before immersing the lid
in water.
Proceed as follows to clean the bowl:
•Allow the oil to cool for about two
hours, then drain the bowl as described in
“drainage of oil”.
• Remove any deposit from the bottom of the
bowl using a sponge or a paper towel.
• Wash the bowl with hot water and liquid
detergent. Rinse and dry carefully.
• Use the special cleaning brush supplied with
the appliance to clean the oil drainage tube (if
fitted) (fig. 15).
• Clean the basket regularly, taking care to
remove any particles that might have been
accumulated.
• The basket can be washed in a dishwasher.
• After frying, wipe the outside of the fryer with
a soft damp cloth in order to remove any oil
smears and condensation.
• Also, clean and dry the sealing gasket in order
to prevent it sticking to the bowl when the fryer
is not in use. (If the gasket sticks to the bowl,
open the cover with one hand while pressing
the aperture button with the other).
• Abrasive sponges or alcohol should not be
used to clean the small window (if fitted).
• Wash the moisture absorber (U) with warm
water at least every 5-6 times the fryer is used
If the fryer is not used for some time, make
sure that the sponge is clean before the
appliance is stored away, thereby avoiding
unpleasant odours.
REPLACING THE TIMER BATTERY (fig. 16)
(for those models so equipped)
• Remove the timer from its housing by pressing
firmly on the left side (1).
• Turn the battery cover on the back of the timer (2)
in an anti-clockwise direction until it comes off.
• Replace the battery.
9
573653 GB 5-12-2000 09:37 Pagina 9

10
Duration of oil or fat
When the oil level falls below the minimum mark, add
fresh oil. However, from time to time the oil should be
changed completely. The number of times the oil can
be used depends on the type of food you fry.
For example, the oil must be changed more often
if food coated in breadcrumbs is fried frequently.
The oil must be changed when:
• there is unpleasant odour
• the oil smokes when frying
• the oil becomes dark in color
• the oil foams excessively when frying
For perfect frying
• The recommended temperature should be
selected for each recipe. If the temperature is
too low, the food will absorb oil. If the
temperature is too high, the food will crisp too
quickly, leaving the inside underdone.
• The food to be fried should not be
lowered into the oil until the correct
temperature has been reached (i.e.
when the pilot lamp switches off).
• Do not overfill the basket. Too much food in
the basket lowers the temperature of the oil
suddenly, with the result that the food will be
greasy and unevenly-fried.
• Check that the food is sliced thinly and evenly.
Thick slices will not be fried throughout,
although they will look very attractive on the
outside. If the food is evenly sliced, each slice
will be perfectly fried at the same time.
•Be sure to dry the food carefully before
frying. Damp foods - especially potatoes - remain
soggy after frying. Foods with a high water content
(e.g. fish, meat and vegetables) should be dipped
in breadcrumbs or flour. Remember to shake off
any excess flour or breadcrumbs before frying.
COOKING SUGGESTIONS
1. Choose a good quality cooking oil.
Not all types of fat can be used for deep frying, as it
must be resistant to high temperature. Butter burns
long before reaches the temperature required for
deep frying. Olive oil is generally considered to be
too strongly flavored. You will obtain the best results
by using a good quality corn oil or blended
vegetable oil, as they are bland and do not burn
easily. If you have a preference for cooking in a
solid vegetable fat, this should be melted before
placing food in the fryer.
2. Watch the oil level.
Each time you use the fryer, check the oil level
carefully and strictly maintain this level between
the maximum and minimum markers on the inside
of the fryer container.
3. Make sure that the foods to be fried
are not too thick and are of equal size
Cut food into even-sized pieces so that it all cooks
at the same speed. If the pieces are too thick, the
food does not cook properly on the inside even
though it may look attractively browned on the
outside.
4. Dry the surface of the food well.
If the food is left damp after preparing, it stays limp
and will not turn crisp (especially french fries). Food
containing large amounts of water (fish, meat,
vegetables) should be coated in seasoned flour or
breadcrumbs before deep-frying.
5. Deep-fry at the correct temperature.
Always wait until the pilot light goes out before
lowering the food into the oil. The cooking oil is then
at the correct temperature, never deep-fry too much
food at the same time (particularly if frozen), as the
temperature falls dramatically and the food is not
sealed.
6. Take care that the oil does not spill
over.
Never load the basket with too much food. Lower
the basket slowly into the oil. Do not drop - this
could cause the oil to spill over.
7. Drain the food while hot.
Once the food has been deep-fried, it must always
be carefully drained while it is still hot. Then place
the food absorbent paper towels to absorb as
much of the oil as possible.
8. Keep the cooking oil clean and change
when necessary.
Each time you use the fryer, remove any scraps of
food which flake off. (This is particularly necessary
when a breadcrumb coating has been used, because
crumbs detach and then burn and darken the oil.
Moreover, there is grater risk of the oil catching fire if
the scraps are allowed to accumulate. Filter the oil
carefully (see instructions on page 8) when necessary.
Change the oil after using the fryer 5 to 8 times, or as
soon as it begins to show signs of deterioration (e.g.
browning, smoke or a pronounced flavor).
SUGGESTIONS FOR BETTER DEEP-FRYING
573653 GB 5-12-2000 09:37 Pagina 10

11
TEMPERATURE AND COOKING TIMES
Remember that the foods listed in the table above have been fried as described in the recipes; the cooking
temperatures and times are approximate, and will vary according to the quantity of food being fried and to
individual tastes.
Food Max. quantity
gr lb
Temperature
°C °F
Time
(minutes)
FRIED POTATOEShalf portion
whole portion
500 1
1000 2
190 370
190 370
1st phase 6 - 7
2nd phase 3 - 4
1st phase 5 - 7
2nd phase 9 - 11
APPETIZER AND SNACKS
Crispy Shrimp Balls
Zesty Meatballs
Chicken and Vegetable Egg Rolls
Fried wontons
750 1.5
500 1
250 0.5
250 0.5
160 320
170 340
170 340
170 340
8 - 10
7 - 9
5 - 7
4 - 6
MAIN DISHES
Crispy Fried Chicken Pieces
Sweet and Sour Chicken Balls
Clams, Oysters, Scallops, Shrimps
Veal Parmesan
Batter-Fried Fish
Crispy Fish Fillets
Chicken Fingers
Sesame-Nut Chicken
500-750 1-1.5
500 1
750-1kg 1.5 - 2
500 1
500 1
500 1
500 1
250 0.5
170 340
170 340
160 320
170 340
160 320
160 320
170 340
170 340
20 - 25
4 - 6
6 - 8
7 - 9
10 - 12
9 - 11
3 - 5
6 - 8
VEGETABLES AND SIDE DISHES
Potato Puffs
Fried Potato Wedges
Vegetable Fritters Parmesan
Crispy Onion Rings
500 1
500 1
250 0.5
500 1
190 370
190 370
150 300
150 300
5 - 7
Phase 1 12 - 14
Phase 2 3 - 5
5 - 7
5 - 7
DESSERTS
Yeast Doughnuts
Fruit Fritters
500 1
500 1
190 370
190 370
5 - 7
4 - 6
573653 GB 5-12-2000 09:37 Pagina 11

12
FRYING FROZEN FOODS
• Due to their extremely low temperature, frozen
foods inevitably lower the temperature of the
oil. For best results, be sure not to exceed the
recommended quantities.
• Follow the instructions on the frozen food
package for cooking times and temperature.
•Frozen foods are frequently covered
with a coating of ice crystals, which
should be removed before frying.
Lower the basket very slowly into the oil in
order to ensure that the oil does not boil over.
Unpleasant odours Change the filter
Change the oil (or fat)
Use a good-quality peanut oil
Anti-odour filter saturated
The oil or fat has deteriorated
The oil or fat is not suitable
The oil overflows Lower the basket slowly
Reduce quantity of oil in the
fryer
Dry the food thoroughly
1 kg (fresh potatoes)
Change the oil
The basket has been lowered too
quickly into the oil
Too much oil in the fryer
Food not dried sufficiently before
immersing in the oil
Recommended max. quantity
exceeded
The oil has deteriorated and
foams excessively when frying
Oil does not heat Contact Service Centre (fuse
change necessary)
Fryer has been previously
switched on without oil in pot
causing the thermal cut-out
failure.
TROUBLESHOOTING
Problem Cause Solution
573653 GB 5-12-2000 09:37 Pagina 12

13
RECIPES
Seasoned flour
Coat the meat, fish or chicken with seasoned flour for a
very thin crust. For frying instructions see the individual
recipes.
• 1/2 cup all-purpose flour • 1/8 tsp pepper
• 1tsp salt
Combine the flour, salt and pepper and place in a shallow
bowl. Wipe the meat, fish or chicken dry and dip into the
seasoned flour. gently remove excess flour. For added flavor,
combine 1/2 tsp. dried leaf thyme, tarragon, basil or poultry
seasonings, or 1 tsp curry powder with the flour.
For a crispier, more golden crust, lightly dust the meat, fish or
chicken with all-purpose flour. Dip the pieces in milk. Roll in the
seasoned flour and place on the wire rack. Allow to stand for
30 minutes so that the coating dries. Roll in flour again in the
coating is still moist.
Coatings
Crispy batter
A very popular batter with more body-good on meat,
fish, chicken and vegetables.
• 3/4 cup all-purpose flour • 1 tsp salt
• 1/4 cup cornstarch • 1 cup water
• 2 tsp baking powder • Dry breadcrumbs (optional)
Combine and mix the first four ingredients in a bowl. Add water
and beat with a wooden spoon until smooth. Dip the food,
ensuring that all surfaces are covered. Coat with breadcrumbs if
desired.
Sweet fritter batter
• 1 cup all-purpose flour • 2 eggs
• 2 tbsp sugar • 2/3 cup milk
• 1/2 tsp salt • 1 tbsp vegetable oil
• 1 tsp baking powder • 1 tbsp vegetable oil
Combine the first four ingredients in a medium-sized bowl. Beat
the eggs until light, and add the milk and oil. Combine the
liquid and dry ingredients; mix well until blended.
Breadcrumb coating
Breadcrumbs make a rich, attractive coating for meat, chicken,
fish and vegetables. If a light golden color is desired, use
breadcrumbs made from sliced white bread. Remove the crust.
dry in a very low oven, taking care not to let the bread brown.
When the bread is dry and crisp, crush into crumbs. For a
darker coating, do not remove the crust or allow the bread to
brown lightly before crushing it into crumbs.
Prepare three shallow dishes: one containing seasoned flour,
one containing beaten egg mixed with 1 tsp of oil, and one
containing dried breadcrumbs. Dry the food well before coating.
Dust lightly with seasoned flour and shake gently to remove
excess. Dip the flour-coated food into the egg mixture, ensuring
that the food is entirely coated. Allow any excess to drip off.
Cover with dry breadcrumbs, ensuring that all surfaces are
entirely coated.
Place on the rack to dry for about 20 minutes before frying.
Sweet fritter batter
• 1 cup all-purpose flour • 2 eggs
• 2 tbsp sugar • 2/3 cup milk
• 1/2 tsp salt • 1 tbsp vegetable oil
• 1 tsp baking powder • 1 tbsp vegetable oil
Combine the first four ingredients in a medium-sized bowl. Beat
the eggs until light, and add the milk and oil. Combine the
liquid and dry ingredients; mix well until blended.
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1414
Zesty meatballs
• 1 lb lean ground beef Coating
• 1 egg, lightly beaten • 1/2 cup plain flour
• 1/4 cup dry breadcrumbs • 1 egg, lightly beaten
• 1/4 cup finely chopped • 1/4 cup dry breadcrumbs
green onion
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp sugar
Combine all the ingredients in a large bowl. Shape the mixture
into 1-inch balls (rounded teaspoonfuls). Roll the meatballs in the
flour, dip into the egg and then coat with breadcrumbs. After
they are coated in breadcrumbs, the meatballs can be covered
and refrigerated for up to one day or frozen for as long as one
month. If frozen, thaw before frying. Place several meatballs in
the frying basket and fry for 7 - 9 minutes at 340°F according to
the general instructions. Drain and serve warm with dipping
sauce.
Appetizers and Snacks
Chicken and vegetable egg rolls
• 1 tbsp cornstarch • 2 cups shredded spinach
• 1 tsp grated ginger root • 1/2 cup chopped fresh
• (optional) mushrooms
• 1/2 tsp sugar • 2 cups fresh bean
• 2 tsp corn oil sprouts
• 1/4 tsp salt • 1/2 cup chopped green
• 1 whole large chicken breast, onions
skinned, split and boned • 1/2 cup thinly sliced
• 1 clove garlic (minced) bamboo shoots
• 1 cup shredded cabbage • 1 pkg (1 lb) egg roll skins
• 3 tbsp soy sauce (24 skins)
Blend the soy sauce into the cornstarch. Stir in the ginger root,
sugar and salt. Set aside. Finely dice the chicken and stir-fry
with the garlic in oil for 2 minutes. Add the cabbage and
spinach and stir-fry for 3 minutes. Add the remaining vegetables
and stir-fry for 2 minutes. Stir the soy sauce mixture into the
chicken mixture. Cook and stir until thickened. Allow to cool.
Place 1 heaped tbsp of the filling in the middle of each egg roll
skin. Moisten the edges of the skin with water and fold one third
of the skin over the filling. Repeat with the opposite side,
pressing down on the ends and the centre seam to seal the egg
roll. Place the egg rolls, 3 - 4 at a time, in the frying basket. Fry
the egg rolls for 5 - 7 minutes at 340°F. Raise the basket,
carefully open the lid and turn the egg rolls. Fry for another 2
minutes. Raise the basket and allow to drain for 1 minute before
opening the lid. Serve hot.
Crispy shrimp balls with sweet and
sour dipping sauce
• 1 tsp finely minced ginger • 2 egg whites
• 3 finely minced green • 1 tbsp dry sherry
onions (white part only) • 1 1/2 tsp salt
• 12 water chestnuts, minced • 1/4 cup cornstarch
• 1 1/2 lbs fresh/frozen • 1 1/4 cups dry
shrimps (finely chopped) breadcrumbs (divided)
Combine the first four ingredients. Blend in the egg whites,
sherry, salt cornstarch and 1/4 cup breadcrumbs. Chill for 2
hours. Spread the remaining breadcrumbs on a large plate.
shape the shrimp mixture into small balls (1 tsp each). Roll in the
breadcrumbs, coating thoroughly*. Place the shrimp balls in the
frying basket. Following the general instructions, fry for 8 - 10
minutes at 320°F. Drain well and serve hot with Sweet and Sour
Dipping Sauce.
Note: Shrimp balls may be made earlier in the day and reheated.
Mini egg rolls
Cut each roll skin in half and proceed as for regular egg rolls.
This recipe makes enough filling for 75 mini egg rolls (11/2
pkgs egg roll skins).
Note: These egg rolls can be cooked ahead and frozen until
needed. Place the frozen egg rolls in a 400°F oven for
15/20 minutes or until heated through.
Sweet and sour dipping sauce
• 1/3 cup pineapple juice • 1/3 cup sugar
• 1/4 cup red wine vinegar • 1 tbsp cornstarch
• 1/3 cup ketchup
Combine all the ingredients in a small saucepan. Stirring
constantly, bring to the boil over a medium heat. Continue to stir
until the sauce thickens (about 2 minutes). Serve warm. Makes 1
cup.
* Can be prepared a day ahead. Cover and refrigerate.
Bring to room temperature before serving.
Fried wontons
• 1/2 lb ground lean pork • 1/4 cup finely chopped
• 1/4 cup fresh or frozen green onions
shrimp, chopped • 2 tsp soy sauce
• 1/4 cup finely chopped • 1/4 tsp salt
water chestnuts • 1 pkg (1 lb) wonton
Mix the pork and the shrimps in a medium-sized bowl. Add the
remaining ingredients and blend together well. Place 1 heaped
teaspoon of the mixture in the middle of each wonton skin.
Moisten the corners of the wonton wrapper with water and
gather the four corners in the middle of the wonton skin. Press
well to seal. Place 5/6 wontons in the frying basket. According
to the general instructions, fry for 4 - 6 minutes at 340°F or until
golden brown.
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15
Crispy fried chicken parts
•1
1/2lb chicken pieces • 1 recipe Beer Batter
(legs and thighs) (see page 13)
Rinse the chicken pieces under running water and dry well with
paper towels. Dip into the batter, coating well. With the basket
in the lowered position, place the coated pieces in the oil.
Gently move the pieces around to ensure that they do not stick
to the basket. Lower the lid. Following the general instructions,
fry for 20/25 minutes at 340°F. Makes 4 servings.
Note: Chicken pieces may also be fried using breadcrumb
coating. Place the coated pieces in the frying basket and
fry for 20/25 minutes at 340°F according to the general
instructions.
Main Dishes
Deep-fried clams, oysters, scallops
or shrimps
•1
1/2- 2 lbs shucked clams, oysters, fresh or frozen
scallops(thawed)
• 1/8 tsp pepper • 2 beaten eggs
• 2 tsp vegetable oil • 1/3 cup all-purpose flour
• 3/4 cup fine, dry breadcrumbs
• 1/2 tsp salt
Rinse and drain the clams, oysters, scallops or shrimps. If the
scallops are large, cut them in half. Gently pat dry with paper
towels. Stir the flour, salt and pepper together in a shallow dish.
Roll the seafood in the seasoned flour and dip into the egg
mixture. Allow any excess egg to drip off, then roll in
breadcrumbs. Place on the rack to dry for about 20 minutes
before frying. Place 8/10 pieces at a time in the frying basket.
Following the general instructions, fry until golden 6 - 8 minutes
Sweet and sour chicken balls
• 1 lb chicken breasts • 1/4 cup cornstarch
(boned and skinned) • 2 tsp baking powder
Batter: • 1 tsp salt
• 3/4 cup all-purpose flour • 1 cup water
Using a wooden spoon, beat the batter ingredients in a medium-
sized pieces and dip the pieces in the batter. Place the frying
basket in the lowered position and gently drop the coated
pieces into the oil. Fry for 4 - 6 minutes at 340°F or until crisp
and golden. Turn the pieces if necessary. Raise the basket and
drain well. Serve hot with Sweet and Sour sauce (see recipe
below).
Sweet and sour sauce
• 1 can (14 oz) pineapple • 1/4 cup white vinegar
tidbits packet in juice • 1/2 cup water
• 1/4 cup brown sugar • 1 tbsp soy sauce
• 2 tbsp cornstarch • 1 green pepper (diced)
Drain the pineapple juice into a saucepan. Add the sugar,
cornstarch, vinegar, water and soy sauce. Bring to the boil,
stirring constantly. Reduce the heat and simmer for 5 minutes.
Add the pineapple tidbits and green pepper cubes. Simmer for
2 minutes. Serve warm.
Veal parmesan
• 1 lb veal cutlets • 3/4 tsp dried basil leaves
(1/4 inch thick) • 1/2 tsp sugar
• 1/4 tsp salt
Sauce: • 1/8 tsp pepper
• 2 Tbsp vegetable oil
• 1 small onion, thinly sliced Coating:
and separated into rings • 1 cup seasoned dry
• 1/2 cup chopped green breadcrumbs
pepper • 3/4 cup grated Parmesan
• 1 clove garlic, minced cheese, divided
• 1 can (14 oz) tomato sauce • 1/4 tsp pepper
• 2 tbsp dry white wine • 2 eggs
For the sauce, heat 2 tbsp of oil in a medium-sized saucepan.
Add the onion, green pepper and garlic. Sauté over a moderate
heat until tender. Stir in the remaining ingredients and heat to
boiling. Reduce the heat and simmer, uncovered, for 30 minutes
or until the sauce thickens. Mix the breadcrumbs, 1/4 cup of
Parmesan cheese and the pepper in a shallow dish. In another
shallow dish, beat the eggs lightly. Dip the veal into the eggs,
then coat in the breadcrumbs. Place on the rack to dry for about
20 minutes before frying. Place 2/3 coated cutlets in the frying
basket and, following the general instructions, fry for 7 - 9
minutes at 340°F. Drain well and arrange in a 13x9 inch
baking dish. Pour the sauce over the veal and sprinkle with the
remaining 1/2 cup of Parmesan cheese. Bake at 340°F for
15/20 minutes or until the cheese melts.
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16
Batter-fried fish
• 1 lb fish fillets, fresh or • 1 recipe beer Batter or
frozen (thawed) Crispy batter (page 13)
• 1/4 tsp salt
Cut the fillets into serving-sized pieces and sprinkle lightly with
salt. If the fillets are more than 1/2 inch thick, cut 3 or 4 slits on
the sides to ensure more even cooking. Dip the fish into the
batter and, with the basket in the lowered position, gently place
the coated pieces in the oil. Fry for 10 - 12 minutes at 320°F or
until golden brown, turning once. Raise the basket and drain
well. Makes 4 servings.
Note:if the fillets stick slightly to the basket, use a long-handled
utensil to dislodge them gently.
Chicken fingers with lemon
• 2 large, whole chicken • 1/2 cup freshly-grated
breasts (skinned and boned) Parmesan cheese (optional)
• 2 eggs, lightly beaten • Lemon wedges
• 1 cup fine, dry breadcrumbs
Cut the chicken breasts into strips 4 inches long and 1/2 inch
wide. Dip each strip into the beaten eggs, then into the
breadcrumbs. Place on the rack to dry for 20 minutes before
frying. Place 5/6 fingers in the frying basket and fry for 3 - 5
minutes at 340°F according to the general instructions. Drain
well. Serve with lemon wedges.
Note: If not using Parmesan cheese in the coating, increase the
amount of breadcrumbs to 11/4cups.
Crispy fish fillets
• 1/2 cup all-purpose flour • 1/2 cup dry breadcrumbs
• 1 tsp salt • 1 lb fish fillets, fresh or
• 1/8 tsp pepper frozen thawed and cut
• 1 egg, beaten into serving-sized pieces
• 1 tsp vegetable oil
Prepare three shallow dishes, one containing flour, salt and
pepper, one containing beaten egg mixed with oil, and one
containing dry breadcrumbs. Coat the fish with the seasoned
flour, then dip into the egg mixture. Allow excess moisture to
drip off, then coat with breadcrumbs. Place on the rack to dry
for 20 minutes before frying. Place 2/3 fillets in the frying
basket. Following the general instructions, fry for 9 - 11 minutes
at 320°F or until golden brown. serve hot with lemon or tartar
sauce. Makes 4 servings.
Sesame-nut chicken
• 1 egg white, lightly beaten • 1 cup finely chopped
• 3 tbsp medium dry sherry branched almonds or
• 1 tbsp soy sauce walnuts
• 2 tbsp cornstarch • 1/4 cup sesame seeds
• 1 whole chicken breast, • salt
skinned, boned and cut into
1 inch pieces
In a medium-sized bowl, combine the egg white, sherry, soy
sauce and 1 tbsp cornstarch. Mix until smooth. Add the chicken
pieces, tossing to coat well. Cover and marinate at room
temperature for 30 minutes, turning the pieces occasionally. In a
shallow dish, mix together the nuts, sesame seeds and the
remaining 1 tbsp cornstarch. Coat the chicken pieces with the
nut mixture. Following the general instructions, fry for 6 - 8
minutes at 340°F. Drain well, sprinkle with salt and serve
immediately.
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17
Crispy french fries
• 2 lb baking potatoes • salt
Peel the potatoes and cut into julienne strips of equal size and
thickness (3/8 to 1/2 inch). Cover with cold water until ready to
use. Placing the potatoes in water helps to reduce starch
contents, this preventing from sticking when frying. Drain
thoroughly and dry well on paper towels. Place in the
basket in small batches. Following the general instructions,
lower the basket slowly into the oil. Do not plunge in suddenly
fry for 5 - 7 minutes at 370°F. Raise the basket and wait until the
pilot light goes out. Lower the basket into the oil again and fry
for 9 - 11 minutes at 370°F. Raise the basket and allow to
drain. Turn the fries onto paper towels and sprinkle with salt.
Vegetable and Side Dishes
Vegetable fritters parmesan with
creamy curry dip
• 3/4 cup fine dry • 21/2cups fresh
breadcrumbs vegetable
• 2 tbsp Parmesan cheese pieces (carrot sticks,
• 1 tsp onion salt mushroom halves, green
• 1/4 tsp garlic powder and red peppers strips,
• 2 egg whites, lightly beaten parsley sprigs, onion
• 2 tbsp water rings, zucchini strips,
cauliflower florets
Combine the first four ingredients in a shallow dish. Stir the egg
whites and the water in a small bowl. Dip the vegetable pieces
into the egg white mixture, then coat with breadcrumbs. Place in
the frying basket, a few at a time. Following the general
instructions, fry for 5 - 7 minutes at 300°F. Transfer the fritters to
a baking dish lined with paper towels and keep warm in a
200°F oven until all the vegetables are fried. Arrange the fritters
on a hot platter, sprinkle with salt and garnish with lemon
wedges and parsley. Serve immediately with Creamy Curry Dip.
The secret of great fries
For beautiful, evenly-browned and properly-cooked chips, deep-fried potatoes should be of equal size and
thickness, whatever style of cut you choose. The use of a vegetable cutter or food processor can help to
produce more uniform shapes and sizes. Cover the potato slices with cold water until ready to fry, drain
well and pat dry with paper towels. This will prevent the slices from sticking together and ensure crispness.
Potato puffs
•2
1/2cups cold mashed • 1 tsp salt
potatoes • 1/8 tsp pepper
• 1 tsp baking powder • 1/4 cup milk
• 1 egg • 1 tbsp finely-minced
• 1/2 cup all-purpose flour onion
• tsp chili powder • 1/4 tsp Tabasco sauce
Beat all the ingredients together until thick and fluffy. Place
rounded teaspoonfuls of potato batter in the basket (do not
crowd). The batter may also be shaped into balls if preferred.
Following the general instructions, fry for 5 - 7 minutes at 370°F.
Raise the basket and allow to drain for one minute, then
carefully open the lid. Remove the basket and turn the puffs onto
paper towels. If the puffs stick to the basket, invert the basket
and gently press on the bottom of the puffs to loosen and
remove. Serve hot with chili sauce as hors d’oeuvres or plain as
a side dish. Makes about 4 dozen. To make ahead: Cook then
freeze the puffs. Reheat by placing on a baking sheet and
heating for 20/30 minutes at 400°F.
Creamy curry dip
• 1 cup mayonnaise • 1 tsp tarragon vinegar
• 2 tbsp chili sauce • 1/2 tsp curry powder
• 1 tsp grated onion
Stir all the ingredients together in a small bowl. Cover and chill.
Serve with vegetable fritters. Makes about 1 cup.
Fried potato wedges
• 1 lb medium-sized potatoes • salt
Peel the potatoes and cut into 6 wedges. Cover with cold water
until ready to use. Drain thoroughly and dry on paper towels.
Place in the frying basket in small batches. Following the
general instructions, fry the potatoes for 12 - 14 minutes at
370°F, then raise the basket. Wait until the pilot light goes out,
then lower the basket into the oil again. Fry for 3 - 5 minutes at
370°F. Raise the basket and drain well. Turn the potatoes onto
paper towels and sprinkle with salt. If unable to serve
immediately, keep warm in a 300°F oven or inside the closed
fryer. Makes 4 servings.
Crispy onion rings
• 2 - 3 large onions • 1 recipe Crispy batter
Peel the onion and cut into regular slices approximately 3/8
inches thick. Gently separate the slices into rings. Cover with
cold water until ready to use. Dry the rings well with paper
towels. Dip into the batter, coating well. With the basket in the
lowered position, place the coated pieces in the oil. Gently
move the pieces around to ensure that they do not stick to the
frying basket. Close the lid and fry for approximately 5 - 7
minutes at 300°F, according to the general instructions. Drain
well. If unable to serve immediately, keep warm in a 300°F
oven. Makes 6 servings.
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18
Yeast doughnuts
• 1/2 cup lukewarm water • 1/4 cup shortening
(105 - 115°F) • 1 tsp salt
• 1 tsp sugar • 1 egg, lightly beaten
• 1 pkg (21/2tsp) active dry • 31/4cups all-purpose flour
yeast • 1/2 cup milk
• 1/2 cup sugar • 1/4 cup sugar
In a bowl, dissolve 1 tsp sugar in warm water. Sprinkle the
yeast over the water and set aside. Combine the shortening,
milk, 1/4 cup of sugar and salt in a medium-sized saucepan.
Heat to dissolve the sugar and melt the shortening, then cool to
lukewarm (105 - 115°F). Stir the yeast until completely
dissolved, then add to the warm milk mixture. Beat in the egg.
Add 2 cups of flour and beat until the mixture is very smooth.
Stir in enough of the remaining flour to make a soft dough.
Knead the dough on a lightly floured surface until smooth and
elastic, adding additional flour as necessary. Place in a lightly
greased bowl, turning to coat the dough. Cover, and allow to
rise in a warm place for 40 - 45 minutes or until doubled. Punch
down the dough and place on a lightly floured surface. Divide
the dough into two equal portions. Roll each portion to a
thickness or 1/2 to 1/3 inch. Cut into 3 inch rounds using a
doughnut cutter. Place on a greased baking sheet. Cover and
allow to rise in a warm place for 30 minutes or until doubled.
Place the doughnuts in the frying basket. Fry until golden brown
(for 5 - 7 minutes at 370°F). Drain. To sugar-coat, shake the
cooled doughnuts in a bag containing 1/2 cup sugar and, if
desired, a sprinkle of cinnamon. Makes 1 dozen doughnuts.
Desserts
Fruit fritters
• 1 cup all-purpose flour • 2/3 cup milk
• 2 tbsp sugar • 1 tbsp vegetable oil
• 1/2 tsp salt • 1 tbsp brandy or rum
• 1 tsp baking powder • Sweet wafer crumbs
• 2 eggs (optional)
Combine the first four ingredients in a medium-sized bowl. Beat
the eggs until light, add the milk, oil and brandy (or rum).
combine the liquid and dry ingredients and mix well until
blended. Stir in the fruit. With the basket in the lowered
position, gently place the coated fruit in the oil. Fry at 370°F
until golden brown. Sprinkle with sugar and cinnamon or dust
with kirsch. Batter-coated fruit may also be rolled into sweet
crumbs (vanilla or graham wafer) before frying for a crisper
Fruit for fritters
Apples: Pare, core and cut into wedges or 1/2
inch slices.
Peaches: Pit and slice into 1/2 inch wedges.
Nectarines: Peel, pit and slice.
Strawberries: Wash, hull and dry on paper towels.
Kiwi fruit: Peel and slice.
Bananas: Peel and cut into 3 or 4 diagonal
pieces.
Mandarin Oranges: Drain well and dry on absorbent
paper.
Jelly doughnuts
Roll the doughnut dough to a thickness of 1/4 inch and allow to
rest for 5 minutes. cut out with a round floured cutter and allow
to stand for a further 5 minutes. Place 2 tsp of jelly or jam in the
centre of half the rounds, top with the remaining rounds and
seal the edges firmly. Leave the doughnuts to rise for 25/30
minutes. Fry, drain and sugar as above.
Honey glaze doughnuts
Add 11/2tbsp honey to 31/2tbsp boiling water and 1 cup
icing sugar. Stir until blended. Dip the warm doughnuts, into the
warm glaze and let dry on the cake rack.
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19
Limited Warranty
What Does This Warraty Cover? We warrant each appliance to be free from defects in material and
workmanship. Our obligation under this warranty is limited to replacement or repair, free of charge at our factory
or authorized service centers, of any defective part or parts thereof other than parts damaged in transit, which shall
be returned to us, transportation prepaid. This warranty shall apply only if the appliance is used in accordance with
the factory directions which accompany it, and on an Alternating Current (AC) circuit.
How Long Does The Coverage Last? This warranty runs for one year from the date of delivery and applies
only to the original purchaser.
What Does This Warranty Not Cover? This warranty does not cover defects or damage of the appliance
which result from repairs or alterations to the machine outside our factory or authorized service centers, nor shall it
apply to any appliance which has been subject to abuse, misuse, negligence or accidents. Also, consequential and
incidental damages resulting from the use of this product or arising out of any breach of contract or breach of this
warranty are not recoverable under this warranty. Some states do not allow the exclusion or limitation of incidental
or consequential damages, so the above limitation may not apply to you.
How Do You Get Service? If repairs become necessary or spare parts are needed, plase write to:
De’Longhi America Inc.
625, Washington Avenue
Carlstadt N.J. 07072
or call Service Tel. No. 800-322-3848
The above warranty is in lieu of all other express warranties and representations; All implied warranties are limited
to the applicable warranty period set forth above. This limitation does apply if you enter into an extended warranty
with De’Longhi. Some states do not allow limitations on how long an implied warranty lasts, so the above exclusions
connection with the sale or use of its appliance.
How Does State Law Apply? This warranty gives you specific legal rights, and you may also have other rights
which vary from state to state.
573653 GB 5-12-2000 09:37 Pagina 19