Hamilton Beach 35030 - 12 Cup Oil Capacity Deep Fryer User manual

840150300
Deep Fryer
READ BEFORE USE
LIRE AVANT L’UTILISATION
LEA ANTES DE USAR
English ................................................ 2
USA: 1-800-851-8900
Français ............................................ 20
Canada : 1-800-267-2826
Español ..............................................37
México: 01 800 71 16 100
Le invitamos a leer cuidadosamente este
instructivo antes de usar su aparato.
Friteuse
Freidora eléctrica
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IMPORTANT SAFEGUARDS
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
or knobs.
3. To protect against risk of electric shock,
do not immerse cord, plugs, or heating
element assembly in water or other liquid.
4. Close supervision is necessary when any
appliance is used by or near children.
5. Be sure handle is properly assembled to
basket and locked into place. See
detailed assembly directions.
6. 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.
7. Do not operate any appliance with
a damaged cord or plug, or after the
appliance malfunctions or is has been
damaged in any manner. Call our
toll-free customer service number for
information on examination, repair, or
adjustment.
8. The use of accessory attachments not
recommended or sold by Hamilton
Beach/Proctor-Silex, Inc. for use with
this model may cause injuries.
9. Do not use outdoors.
10. Do not let cord hang over edge of table
or counter, or touch hot surfaces.
11. Do not place on or near a hot gas or
electric burner, or in a heated oven.
12. Extreme caution must be used when
moving fryer containing hot oil.
13. Always attach plug to appliance first,
then plug cord in the wall outlet. To dis-
connect, turn any control to OFF and
remove plug from wall outlet.
14. Do not use appliance for other than
intended purpose.
15. To reduce the risk of injury, do not fill oil
above max fill mark.
16. Always ensure oil pot is filled to at least
MIN.
17. Never leave appliance unattended while
in use.
18. Always dry foods and remove ice before
frying.
19. Always dry fryer components thoroughly
after cleaning and before frying.
20. Always fry with lid in place.
21. Do not use refrigerated oil.
22. Never block vent on lid. Be aware of
steam emitting from vent.
23. Always raise basket, rest on drain bracket
and allow food to drain.
SAVE THESE INSTRUCTIONS
This appliance is intended for household
use only. To avoid an electrical circuit overload do not use another high wattage appliance on the
same circuit with the fryer.
OTHER CONSUMER SAFETY INFORMATION
wWARNING
Shock Hazard
• Do not immerse this appliance in water or other liquid.
• This appliance has a polarized plug (one wide blade) that reduces the risk of electrical
shock. The plug fits only one way into a polarized outlet. Do not defeat the safety
purpose of the plug by modifying the plug in any way or using an adaptor. If the plug
does not fit, reverse the plug. If it still does not fit, have an electrician replace the outlet.
Burn Hazard
• Do not allow cord to hang over edge of counter; it could be grabbed by a child or
become entangled during use
• Do not use with an extension cord.
Failure to follow these instructions can result in serious injjury or death.
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Parts and Features
1. Removable Vent Cover
2. Metal Grease Screen
3. View Window
4. Removable Lid
5. Frying Basket
6. Heating Element Assembly
7. Heater Drain Bracket
8. Removable Oil Pot
9. Base
10. Magnetic Cord Assembly
11. Reset Button
12. Basket Drain Bracket
13. Basket Handle
14. Ready to Cook Light
15. Timer
16. Adjustable Thermostat
17. Power On/Off Switch (illuminated)
To Order Replacement Parts
1-800-851-8900 (U.S.)
1-800-267-2826 (Canada)
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1. Place base on a stable, flat surface.
2. Insert oil pot into base.
3. Align the grooves of the Heating
Element
Assembly with
grooves on the
base. Push
down on the
Heating
Element
Assembly to
connect it to
the base.
NOTE: The heater cannot be
switched on unless correctly
installed on base.
4. To assemble the handle, squeeze the
tines of the
handle togeth-
er.
5. Align tines with round holes on the
metal bracket of the basket.
6. Release tines to allow them to
spread and lock into the metal
bracket.
For storage, squeeze the tines
together and
then rotate
handle into
basket.
7. Align the grease screen and vent of
the lid toward
the Heating
Element
Assembly.
8. Make sure that the grease screen is in
the vent. The lid snaps into place.
How to Assemble the Fryer
How the Timer Works
1. The fryer’s timer counts down. It can
be set for any time between 1 to 99
minutes.
2. To set the timer, press timer button
until the LCD display shows “00.”
Continue pressing the button to
advance the timer by one minute per
press. To advance the timer faster,
press and hold the button down.
3. The timer will start counting down
the selected time shortly after you
stop pressing the button. During the
countdown time, the display will
flash.
4. The timer can be reset to zero or be
turned off while it counts down.
Press the button to reset the LCD
display until it shows “00.”
5. The timer will beep when it reaches
zero and will beep again after
approximately 30 seconds. The timer
will turn off automatically.
NOTE: The timer DOES NOT turn off
the fryer.
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Frying
wWARNING
Burn Hazard
• Never fill oil above MAX fill mark.
• Never move fryer when it is in
operation or when fryer contains
hot oil.
• Never leave fryer unattended
while in use.
• Escaping steam may cause
burns to hands or fingers.
Open lid carefully.
Failure to follow these instructions
may result in serious burns as hot
oil may spill from fryer.
BEFORE FIRST USE: Thoroughly clean
and dry the fryer. See “Cleaning Your
Fryer” on page 7.
1. Place assembled fryer on stable, level,
heat-resistant surface out of reach of
children.
2. Lift the lid to open.
3. Remove the basket from the fryer.
4. Fill fryer with not less than 10 to not
more than 12 cups of oil to top indi-
cator mark on the removable oil pot.
WARNING: Never operate fryer
without oil in oil pot.
5. Attach magnetic end of cord
assembly to
fryer socket.
Magnetic end
of cord will
only go in one
way. Be careful
not to disturb
the magnetic
connection
when plugging cord into electrical
outlet.
NOTE: The low magnetic force
allows the cord to “break away”
which prevents unit from acciden-
tally being pulled off a countertop.
6. Close lid. Set temperature control to
desired setting. Set Power Switch to
ON/I. Preheat the fryer until the Ready
to Cook Light comes on (10 to 15
minutes). For more information on
temperature selection, check the
food’s package or the Frying Chart on
page 6.
The Ready to Cook Light will come
on when the oil has reached the preset
temperature.
7. To fry unbattered food, place food in
basket and proceed with step 8.
To fry battered foods (such as tem-
pura batter), lower the basket into the
oil, then carefully drop food directly
into the oil.
NOTE: Do not exceed maximum
amount of food to be fried in one
batch. See Frying Chart on page 6.
continued on next page
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Frying Chart
NOTES:
• Fry foods listed below for the suggested amount of cooking time and
until golden brown.
• Fry a single layer of food for each batch for faster, less greasy results.
• See “Fryer Tips” on page 8 for more information to obtain best results.
• Food will float to top of oil when it is done.
FRYING COOKING
FOOD TEMPERATURE TIME
Vegetables 350ºF (180ºC) 2 to 3 minutes
Fish/Seafood 350ºF (180ºC) 2 to 3 minutes
Beef 375ºF (190ºC) 3 to 5 minutes
Chicken, Frozen 375ºF (190ºC) 2 to 3 minutes
Chicken, Fresh 375ºF (190ºC) 20 minutes
French Fries, Frozen 375ºF (190ºC) 3 to 5 minutes
French Fries, Fresh 375ºF (190ºC) 15 minutes
Onion Rings, Frozen 375ºF (190ºC) 5 to 7 minutes
Egg Rolls 375ºF (190ºC) 3 minutes
Doughnuts 375ºF (190ºC) 3 minutes
Fruit Pies 350ºF (180ºC) 4 minutes
Fritters 375ºF (190ºC) 3 minutes
Frying Tips!
The Ready to Cook Light may go out
after frying a batch of food. When the
oil has reached the selected tempera-
ture, the Ready to Cook Light will
come back on. The unit is now ready
to fry the next batch of food.
8. Carefully place basket in fryer.
Close lid.
NOTE: Never
allow oil in oil
pot to
boil dry.
9. When frying is done, remove lid,
raise basket and hook over remov-
able oil pot to drain.
NOTE: When removing lid and
while off–do not allow condensation
to drain into oil pot.
10. Carefully empty food from basket
and place in a bowl or colander
lined with paper towel. Fill and
repeat as needed.
11. Set power switch to OFF/O and
unplug appliance after use.
Frying (cont.)
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Cleaning Your Fryer
NOTE: Dry all fryer components thoroughly before using.
1. Wait until oil has cooled. This can take
several hours.
2. Remove lid then remove basket from
fryer.
3. Remove the Heating Element
Assembly from the base and hook
onto oil pot to drain.
4. Do not immerse the Heating Element
Assembly in water. Use care when
cleaning the Heating Element
Assembly. Gently wipe with soft
cloth dampened with hot, soapy
water.
5. Lift oil pot from base and pour out
oil. Wipe all
excess oil or
oil film from oil
pot.
6. Clean the base and oil pot with hot,
soapy water. The base and oil pot
may be washed in a dishwasher.
7. Remove vent cover then remove the
grease screen and wash it in hot,
soapy water. Dry thoroughly before
putting the grease screen back into
the lid.
8. Clean the lid and basket in hot,
soapy water. Position the lid
vertically to drain and allow to thor-
oughly dry.
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Fryer Tips
Frying Oil
• Use a frying oil that is high in
unsaturated fats such as vegetable,
corn, or peanut oil.
• DO NOT mix two different types of oil.
Changing the Oil
• Change oil regularly to maintain
optimum frying and flavor quality.
• Oil used for french fries can be used
10 to 12 times before changing if the
oil is filtered after each use.
Cheesecloth or paper towel may be
used as a filter. Oil used for food that
is high in protein (such as meat or
fish) should be changed more often.
• Do not use oil for longer than six
months and always follow the
instructions on the package.
• DO NOT add fresh oil to used oil.
• Always change the oil if it starts to
foam when heated, when it has a
strong smell or taste, or when it turns
dark and/or syrupy.
Cleaning
• To clean oil residue from oil pot,
use a household degreaser such
as Greased Lightning brand multi-
purpose cleaner and degreaser.
Disposing of Oil
• Pour cool oil into its original (reseal-
able) empty plastic bottle.
Frozen Food
• Food from the freezer will cool the oil
considerably when it is added.
Because it will not sear right away,
the food may absorb too much oil. To
help prevent this, allow the frozen
food to partly defrost at room temper-
ature then shake off as much ice and
water as possible before adding to
hot oil. Also, do not fry large quanti-
ties at one time.
Basket Usage
• Battered foods should be carefully
dropped directly into the oil. Lower
the basket and carefully drop each
piece of battered food into the hot oil.
Lift basket to remove fried foods.
Storage
• The basket handle can be disen-
gaged and rotated into basket. Place
the oil pot in base and then place
basket and power cord in oil pot.
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Troubleshooting
PROBLEM
Fried food does
not have a golden
brown color and/or
is not crispy.
Fryer gives off a
strong, unpleasant
odor.
Unit does not
heat.
During frying, the
oil spills over the
edge of the
fryer.
Things TO CHECK
• The selected temperature is too low or the food has
not been fried long enough. Check food package or
Frying Chart for correct temperature or preparation
time.
• There is too much food in the basket. Never fry too
much food at one time. See the food package, Frying
Chart or recipe for correct frying amount. The food
pieces may be too thick to fry adequately.
• Volume of oil is too low.
• The oil isn’t fresh. Change the oil. Filter oil regularly
to keep it fresh longer.
• When frying food with a high moisture content (such as
chicken, fries, etc.) change oil frequently.
• The type of oil is not suitable for deep-frying food.
Use good quality frying oil. Do not mix two different
types of oil.
• Ensure magnetic cord assembly is properly attached
to the fryer socket.
• Ensure electrical cord assembly is plugged into
electrical outlet.
• Ensure Power ON/OFF Switch is set to ON.
• Heating Element Assembly not correctly assembled.
Make sure the Heating Element Assembly is properly
installed on the base. See “How to Assemble” section.
• Press Reset on Heating Element/Control Panel by
inserting a small pointed item (such as a paper clip)
into the opening labeled RESET. Make sure the fryer
has the recommended amount of oil in oil pot.
• There is too much oil in the fryer. Make sure that the oil
does not exceed the maximum level mark.
• Basket/food immersed too quickly. Carefully raise
basket out of the oil.
• The food contains too much liquid. Dry food thoroughly
before placing it in the fryer. Follow the instructions in
the “Frying” section on page 4.
• When frying food with a high moisture content (such as
chicken, fries, etc.) change oil frequently.
• There is too much food in the frying basket. Do not fry
more food at one time than the quantities indicated on
the food package or the Frying Chart.
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Troubleshooting (continued)
PROBLEM
The oil foams too
much during
frying.
Condensation
forms on viewing
window.
Oil film buildup on
oil pot
Things TO CHECK
• The food contains too much liquid. Dry food thoroughly
before placing it in the fryer.
• When frying food with a high moisture content (such as
chicken, fries, etc.) change oil frequently.
• The type of oil is not suitable for deep-frying food.
Use good quality frying oil. Do not mix two different
types of oil or fat.
• Basket/food immersed too quickly. Carefully raise bas-
ket into the air.
• The use of refrigerated oil may cause excessive splat-
tering. Use room temperture oil.
• Oil pot has not been cleaned properly. See instructions
in the “Cleaning” section.
• Water vapor from the food collects on window.
When unit is cold, wipe a small amount of oil on inside
of viewing window to prevent condensation buildup.
• Use plastic scouring pad to clean.
• To clean oil residue from oil pot, use a household
degreaser such as Greased Lightning brand multi-
purpose cleaner and degreaser.
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Recipes Check our Web site for more recipes.
Coconut Shrimp
1 egg
1⁄2cup all-purpose flour, divided
2⁄3cup beer
11⁄2teaspoons baking powder
In medium bowl, combine egg, 1⁄4cup flour, beer and baking powder.
Place 1⁄4cup flour in a small bowl and coconut in a separate bowl.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in
egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on
a baking sheet lined with wax paper. Refrigerate for 30 minutes.
Heat oil to 350ºF. Lower basket and fry 8 shrimp at a time, turning once, for 2 to
3 minutes, or until golden brown. Using a wooden slotted spoon or tongs to
remove shrimp and place on paper towels to drain. Makes 6 servings.
Deep-Fried Shrimp
2 pounds large shrimp, peeled
and deveined
1 teaspoon salt
1 teaspoon ground black pepper
In a medium size mixing bowl combine shrimp, salt and pepper; stir. In another
medium size mixing bowl stir together eggs, flour and baking powder. Place a
pound of shrimp into the batter, and stir to coat.
Heat oil to 350ºF. Lower basket and carefully slide one shrimp at a time into the
preheated oil. Fry 8 shrimp at a time, turning once, for 2 to 3 minutes, or until
golden brown. Use a wooden slotted spoon or tongs to remove shrimp and
place on paper towels to drain. Makes 4 servings.
Deep-Fried Oysters
1⁄2cup all-purpose flour
1 teaspoon salt
1⁄2teaspoon ground black pepper
1 teaspoon seafood seasoning
Combine flour, salt, black pepper and seafood seasoning. Dredge oysters in
flour mixture, dip in egg and roll in breadcrumbs.
Heat deep fryer to 350ºF. Place one layer of oysters in the basket at a time.
Carefully lower basket into hot oil and cook until golden brown, about 2 min-
utes. Drain briefly on paper towels. Serve hot. Makes 4 servings.
1⁄4cup all-purpose flour
2 cups flaked coconut
24 shrimp
12 ounces shucked oysters, drained
2 eggs, lightly beaten
3⁄4cup fine bread crumbs
8 eggs, beaten
11⁄2cups all-purpose flour
1 teaspoon baking powder
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Buffalo Chicken Wings
24 chicken wings
4 tablespoons butter
2 tablespoon distilled white vinegar
Heat oil to 375ºF. Place 1 layer of wings into the fryer basket and carefully lower
basket into the preheated oil. Deep fry chicken wings in oil until done, (about 10
minutes), Remove from fryer, drain on paper towels.
In a large saucepan, over medium heat, melt butter. Add vinegar, hot sauce, salt
and pepper, stir. Add cooked chicken to sauce and stir over low heat to coat. The
longer the wings simmer in the sauce, the hotter they will be. Remove from sauce
and serve while warm. Makes 4 servings.
Chicken Fingers
3 pounds skinless, boneless chicken
breast halves, cut into 1⁄2inch strips
1 egg, beaten
1 cup buttermilk
1⁄2teaspoons garlic powder
1 cup all-purpose flour
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the
egg, buttermilk and garlic powder. Pour mixture into bag with chicken, seal and
gently shake to coat. Refrigerate at least 2 hours or over night.
In another large, resealable plastic bag, mix together the flour, bread crumbs, salt,
paprika, pepper and baking powder. Remove chicken from refrigerator, and drain.
Place chicken in flour mixture bag. Seal, and gently shake to coat.
Heat oil to 375ºF. Place 1 layer of breaded chicken strips into the fryer basket and
carefully lower basket into the preheated oil. Fry until golden brown and juices run
clear (2 to 3 minutes). Drain on paper towels. Makes 6 servings.
Fried Chicken
1 (4-pound) whole chicken cut into
8 pieces
1 cup all-purpose flour
1 teaspoon paprika
In a large resealable plastic bag, combine flour, paprika, poultry seasoning, salt
and pepper. Wash chicken and place 2 to 3 pieces to the flour mixture. Shake
bag gently to coat chicken, remove from bag and let set for 10 minutes.
Heat oil to 375ºF. Place 1 layer of chicken into the fryer basket and carefully
lower basket into the preheated oil Fry until meat has reached and internal
temperature of 180ºF. and breading is golden brown (about 20 minutes). Drain
on paper towels. Makes 8 servings.
1 cup seasoned breadcrumbs
1 teaspoon salt
1 teaspoon paprika
1⁄4teaspoon black pepper
1 teaspoon baking powder
1 cup hot pepper sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1⁄2teaspoon salt
1 teaspoon ground black pepper
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Vietnamese Egg Rolls
1 pound ground pork
3 medium mushrooms, diced
1⁄4cup carrots, diced
1 small onion, diced
1⁄2teaspoon salt, optional
1⁄4teaspoon pepper
Substitutions: Replace pork with 1 (6-ounce) can of drained crab meat or 1⁄2
pound cooked salad shrimp.
Soak pasta in hot water until soft, rinse under water and drain. Dice mushrooms,
carrots and onion into small pieces. Mix meat, mushrooms, carrots, onion, salt,
pepper, seasoning salt, sugar and egg together.
Place approximately 2 tablespoons of filling in the middle of each wrapper,
spreading out but not getting too close to the edges. Brush edges with egg. Fold
one corner in just beyond center. Fold corners on either side into center, overlap-
ping one another slightly. Then roll down remaining corner to form cylinder. Cover
with damp cloth.
Heat oil to 375ºF. Fry egg rolls, three at a time, until wrappers are crisp and golden
brown. Drain on paper towels, serve warm. Makes 24 egg rolls.
Crispy Spicy Beef
1⁄4cup cornstarch
1 teaspoon salt
1⁄4teaspoon black pepper
12 ounces flank steak, thinly sliced
4 tablespoons soy sauce
1 tablespoon white vinegar
2 tablespoons honey
6 tablespoons granulated sugar
Heat oil to 375ºF. In a resealable plastic bag, combine cornstarch, salt, and
pepper. Mix thoroughly. Add steak slices to cornstarch mixture and shake bag
to lightly coat. Place one layer of breaded steak strips into the fryer basket and
carefully lower basket into the preheated oil. Deep fry steak slices until golden
brown, about 3 to 5 minutes. Remove from oil and set aside. In a medium
saucepan, combine soy sauce, vinegar, honey, sugar, chili powder, water, and
ginger. Mix well and cook over medium heat until sugar has dissolved. Heat a
wok or deep frying pan over medium-high heat. Add one tablespoon of oil and
quickly sauté the onion, garlic, and red pepper for 30 seconds. Add sauce mix-
ture and cook another 30 seconds. Add strips of fried steak and toss to heat
through and coat with sauce. Makes 4 servings..
1⁄4teaspoon of seasoning salt
1⁄3teaspoon sugar
1 egg, slightly beaten
1 bag egg roll wrappers
1 bag of angel hair pasta
(Vietnamese clear type)
1 tablespoon chili paste
1⁄4cup water
1 tablespoon ginger
1 tablespoon vegetable oil
2 cloves garlic, chopped
1⁄4cup sliced onion
1⁄4cup diced red bell pepper
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Jalapeño Poppers
10 jalapeño peppers
1 cup cream cheese, softened
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
In a medium bowl, whip together cream cheese, cilantro, garlic, salt and pep-
per. Place eggs in a small bowl. Place Italian-style seasoned breadcrumbs in a
small bowl. Wash jalapenos. Cut off tops to remove stems and remove seeds.
Stuff each with equal amounts of the cream cheese mixture. Roll in the eggs,
then coat with breadcrumbs.
Heat oil to 375ºF. In batches, deep fry stuffed, coated jalapenos in preheated oil
for 5 minutes, or until golden brown. Drain on paper towels. Makes 10 servings.
Onion Petals
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoons salt
11⁄2teaspoons cayenne pepper
1⁄2teaspoon ground black pepper
Beat egg and combine it with milk in a bowl large enough to hold the onion. In
another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder,
thyme, oregano, and cumin.
Prepare the onion: cut approximately 3⁄4to 1 inch off of the top and bottom of
the onion, remove skin. Using a large, sharp knife, slice down the center of the
onion about 3⁄4of the way down, until you have 16 sections. Go back and cut
all the way through.
Dip the onion petals in the milk mixture, and then coat well with the flour mix-
ture. Once you have coated all of the petals well, dip it into the milk and into
the flour mixture again. Place in the refrigerator for at least 15 minutes while
preheating the oil.
Preheat the oil to 350ºF. Fry the petals in the oil for 2 to 3 minutes or until gold-
en brown. Remove from oil and let drain on paper towels. Serve while warm
and with dipping sauce. Makes 6 servings.
Dipping Sauce
1⁄2cup mayonnaise
3⁄4tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1⁄4teaspoon paprika
1⁄4teaspoon salt
1 pinch ground black pepper
1 pinch cayenne pepper
Combine mayonnaise, ketchup, horseradish, paprika, salt, a pinch black pepper,
and a pinch cayenne pepper in a small bowl and refrigerate until needed.
Salt and pepper to taste
3 eggs, beaten
1 cup Italian-style seasoned
bread crumbs
1⁄2teaspoon garlic powder
1⁄4teaspoon dried thyme
1⁄4teaspoon dried oregano
1⁄8teaspoon ground cumin
1 medium onion
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Homemade French Fries
4 large potatoes peeled and cut into strips
Place fries in a medium-size bowl of cold water and allow to soak 15 minutes.
Preheat the oil to 375ºF. Drain fries well and fill basket no more than 1⁄2full.
Carefully lower basket into fryer and fry 15 minutes or until tender. Drain on
paper towels, serve warm. Makes 4 servings.
Hush Puppies
2 cups cornmeal
1 cup all-purpose flour
3 teaspoons baking powder
11⁄2teaspoons salt
Remove basket from fryer and heat oil to 375ºF.
In a large mixing bowl, combine corn meal, baking powder, salt, milk, and
water. Mix in egg and chopped onion.
Lower basket. Use a small ice cream scoop or teaspoon to carefully drop bat-
ter into preheated oil. Cook 8 or 10 at a time for 5 minutes or until golden
brown. Turn occasionally for even browning. Remove from oil with a wooden
slotted spoon, and place on paper towels to drain. Makes 12 servings.
Beer Batter
Perfect for fried vegetables. Try carrots cut into thick strips, onions sliced into
rings, whole fresh mushrooms, or a bell pepper sliced into rings.
1 cup all-purpose flour
1 egg, beaten
1⁄2teaspoon garlic powder
In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in one
cup beer (you can add more than one cup to obtain your desired texture).
Heat oil. Lower basket and carefully place a few items into the preheated oil at a
time. Fry until golden brown on all sides, use a wooden slotted spoon or tongs to
remove from oil. Drain on paper towels.
Tempura Batter
Commonly used as a breading for fish or seafood.
1⁄4cup all-purpose flour
1⁄3cup ice water
1⁄4cup cornstarch
1 egg yolk
In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg
yolk, salt, white sugar, shortening and baking powder. Lower basket and care-
fully place a few items into the preheated oil at a time. Fry until golden brown
on all sides, use a wooden slotted spoon or tongs to remove from oil. Drain on
paper towels.
11⁄2cups milk
1⁄2cup water
1 egg, beaten
1 cup chopped onion
1⁄2teaspoon ground black pepper
11⁄2cups beer
1⁄4teaspoon salt
1⁄4teaspoon white sugar
1 teaspoon shortening
1⁄2teaspoon baking powder
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Corn Fritters
1 cup sifted all-purpose flour
1 teaspoon baking powder
1⁄2teaspoon salt
1⁄4teaspoon white sugar
1 egg, lightly beaten
In a medium bowl, combine flour, baking powder, salt and sugar. Beat together
egg, milk, and melted shortening; stir into flour mixture. Add corn; stir to mix.
Heat oil to 375ºF. Lower basket. Use a small ice cream scoop or a teaspoon to
carefully drop batter into preheated oil. Cook 8 to 10 at a time. Turn for even
browning on both sides. Cook for three minutes or until golden brown. Drain on
paper towels and dust with confectioners sugar, if desired. Serve warm. Makes
8 servings.
Easy Fried Fruit Pies
2 refrigerated piecrusts
1 can prepared fruit pie filling (of your choice)
Unfold piecrust and cut horizontally then again vertically to make 4 triangular
pieces. Spoon 2 tablespoons of filling onto pastry and fold in half. Seal pastry
with a fork dipped in cold water.
Preheat oil to 350ºF. Place only one layer at a time in the basket and lower into
the preheated oil. Turn for even browning on both sides. Cook for 2 minutes per
side or until golden brown. Drain pies on paper towels. Makes 8 servings.
Quick and Easy Doughnuts
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 cup confectioners sugar
Separate the biscuits and cut a hole in the middle of each one to make a
doughnut shape.
Heat oil to 375ºF. Lower basket and carefully slide doughnuts into hot oil. Fry
until golden brown on both sides, about 2 to 3 minutes. Remove from hot oil, to
drain on a wire rack. Sprinkle with confectioners sugar or dip into a glaze while
still hot, and set onto wire racks to drain off excess. Keep a cookie sheet, tray
or wax paper under racks for easier clean up. Makes 10 doughnuts.
1⁄2cup milk
1 tablespoon shortening, melted
1 (12-ounce) can whole kernel corn,
drained
Confectioners sugar (optional)
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Chocolate Cake Doughnuts
2 tablespoons shortening
1 cup white sugar
2 eggs
1⁄2cup cocoa
11⁄2teaspoons vanilla extract
1 cup sour milk or buttermilk
Beat shortening, sugar, and eggs together until creamy. Mix in cocoa. In a sepa-
rate bowl combine vanilla and milk. Stir into sugar mixture. Combine flour, baking
powder, baking soda, salt, and cream of tarter in a large bowl. Stir into liquid mix-
ture. Chill for two hours or overnight. Roll out half the dough on a lightly floured
board to a 1⁄2-inch thickness. Cut into doughnuts.
Heat two inches of oil to 375ºF. Lower basket and carefully slide doughnuts, (two
at a time), into the preheated oil. Fry each doughnut about 90 seconds per side.
Remove the doughnuts and drain on paper towels. Roll in sugar. Repeat with
remaining dough. Makes 32 doughnuts.
Yeast Doughnuts
2 (.25-ounce) envelopes active
dry yeast
1⁄4cup warm water
11⁄2cups lukewarm milk
1⁄2cup white sugar
1 teaspoon salt
2 eggs
1⁄3cup shortening
5 cups all-purpose flour
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until
foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs,
shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stir-
ring with a wooden spoon. Beat in remaining flour 1⁄2cup at a time, until the
dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth
and elastic
Place the dough into a greased bowl, and cover. Set in a warm place to rise
until double. Dough is ready if you touch it, and the indention remains. Turn the
dough out onto a floured surface, and gently roll out to 1⁄2-inch thickness. Cut
with a floured doughnut cutter. Let doughnuts sit out to rise again until double
in size. Cover loosely with a cloth.
Icing: Melt butter in a saucepan over medium heat. Stir in confectioners sugar
and vanilla until smooth. Remove from heat, and stir in hot water one table-
spoon at a time until the icing is somewhat thin, but not watery. Set aside.
Heat oil to 375ºF. Slide doughnuts into the preheated oil two at a time. Turn
doughnuts over as they rise to the surface. Fry each doughnut about 90 sec-
onds per side. Remove from hot oil, to drain on a wire rack. Dip doughnuts
into the glaze while still hot, and set onto wire racks to drain off excess. Keep
a cookie sheet or tray under racks for easier clean up. Makes 18 doughnuts.
33⁄4cups all-purpose flour
1 teaspoon soda
1⁄2teaspoon salt
1⁄2teaspoon cream tartar
White sugar for topping
Icing:
1⁄3cup butter
2 cups confectioners sugar
11⁄2teaspoons vanilla
4 tablespoons hot water or as needed
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1 teaspoon salt
2 eggs
1 cup milk
2 large apples, peeled, cored and diced
1⁄2cup confectioners sugar for dusting
Italian Tie Cookies
21⁄4cups all-purpose flour
2 tablespoons white sugar
1 pinch salt
1 egg
In a medium mixing bowl, combine flour, salt, and sugar together. Add egg, butter
and vanilla; mix until dough becomes stiff. Stir in sherry one tablespoon at a time
until dough is workable and smooth. Cover and refrigerate for about 2 hours. On
a lightly floured surface, roll the dough out to 1⁄8-inch thickness. Cut into long nar-
row strips, and tie into loose knots, do not pull tight.
Heat oil to 375ºF. Fry cookie ties in hot oil for about two minutes, until they puff
and turn golden brown. Drain on paper towels. Dust with confectioners sugar
while still warm. Makes 3 dozen.
Sopapillas
6 taco size flour tortillas
1⁄4cup white sugar
2 tablespoons ground cinnamon
Heat oil to 375ºF. Cut tortillas horizontally and vertically to make four triangle-
shaped pieces. Lower basket and carefully drop up to 8 triangles at a time into
preheated oil. Fry until golden brown. Drain on paper towels. Quickly sprinkle with
sugar-cinnamon mixture. Makes 6 servings.
Apple Fritters
2 cups all-purpose flour
1⁄4cup white sugar
1 tablespoon baking powder
1⁄2teaspoon ground nutmeg
1⁄4teaspoon cinnamon
In a medium bowl, mix together flour, sugar, baking powder, nutmeg, cinnamon,
and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into
flour mixture until smooth. Fold in apples.
Heat oil to 375ºF. Lower basket. Using a small ice cream scoop or a teaspoon,
carefully drop batter into the preheated oil. Cook 8 or 10 at a time and turn for
even browning on both sides. Cook 3 minutes or until golden brown. Drain on
paper towels and dust with confectioners sugar, if desired. Serve warm. Makes
16 servings
1 teaspoon vanilla extract
2 tablespoons butter, melted
3 tablespoons sherry
1⁄2cup confectioners sugar for dusting
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19
Customer Service
If you have a question about your appliance, call our toll-free customer service
number. Before calling, please note the model, type, and series numbers and fill in
that information below. These numbers can be found on the bottom of your appli-
ance. This information will help us answer your question much more quickly.
MODEL:___________________ TYPE :___________________ SERIES: __________________
This warranty applies to products purchased in the U.S. or Canada.
LIMITED WARRANTY
This product is warranted to be free from defects in material and workmanship for a period
of one (1) year for Hamilton Beach products or one hundred eighty (180) days for Proctor-
Silex and Traditions products from the date of original purchase, except as noted below.
During this period, we will repair or replace this product, at our option, at no cost. THE
FOREGOING WARRANTY IS IN LIEU OF ANY OTHER WARRANTY OR CONDITION,
WHETHER EXPRESS OR IMPLIED, WRITTEN OR ORAL INCLUDING, WITHOUT
LIMITATION, ANY STATUTORY WARRANTY OR CONDITION OF MERCHANTABILITY OR
FITNESS FOR A PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO
AN AMOUNT EQUAL TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR
SPECIAL, INCIDENTAL AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED.
There is no warranty with respect to the following, which may be supplied with this
product, including without limitation: glass parts, glass containers, cutter/strainers, blades,
seals, gaskets, clutches, motor brushes, and/or agitators, etc. This warranty extends only
to the original consumer purchaser and does not cover a defect resulting from abuse,
misuse, neglect including failure to clean product regularly in accordance with
manufacturer’s instructions, use for commercial purposes, or any use not in conformity
with the printed directions. This warranty gives you specific legal rights, and you may also
have other legal rights which vary from state to state, or province to province. Some states
or provinces do not allow limitations on implied warranties or special, incidental or
consequential damages, so the foregoing limitations may not apply to you.
If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO THE
STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service please have
model, series, and type numbers ready for operator to assist you.)
CUSTOMER SERVICE NUMBERS
In the U.S. 1-800-851-8900
In Mexico 01-800-71-16-100
hamiltonbeach.com or proctorsilex.com
KEEP THESE NUMBERS FOR FUTURE REFERENCE!
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20
PRÉCAUTIONS IMPORTANTES
Lorsque vous utilisez des appareils
électriques, vous devez toujours prendre
des précautions élémentaires, y compris
ce qui suit :
1. Lire toutes les instructions.
2. Ne pas toucher aux surfaces chaudes.
Utiliser les poignées ou les boutons.
3. Pour se protéger contre le risque de choc
électrique, ne pas immerger le cordon, la
fiche ou le corps de la friteuse dans l’eau
ou autre liquide.
4. Une bonne surveillance est nécessaire
lorsqu’un appareil ménager est utilisé par
des enfants ou près d’eux.
5. Assurer que le manche soit bien assem-
blé au panier et fixé en place. Consulter
les instructions détaillées de montage.
6. Débrancher la friteuse de la prise de
courant lorsqu’elle n’est pas utilisée et
avant le nettoyage. La laisser refroidir
avant d’y ajouter ou d’y enlever des
pièces ou de la nettoyer.
7. Ne pas faire fonctionner un appareil
ménager avec une fiche ou un cordon
endommagé(e) ou lorsque l’appareil ne
fonctionne pas bien ou a été endommagé
d’une manière quelconque. Composer
notre numéro de service à la clientèle
sans frais pour des renseignements
concernant examen, réparation ou
ajustement.
8. L’utilisation d’accessoires non recom-
mandés ou non vendus par Hamilton
Beach/Proctor-Silex, Inc. pour ce
modèle peut causer des blessures.
9. Ne pas utiliser à l’extérieur.
10. Ne pas laisser le cordon pendre du bord
d’une table ou d’un comptoir, ni toucher
des surfaces chaudes.
11. Ne pas placer l’appareil sur ou près
d’un brûleur à gaz ou électrique chaud
ou dans un four chauffé.
12. Il faut être extrêmement prudent
lorsqu’on déplace une friteuse
contenant de l’huile chaude.
13. Toujours brancher le cordon sur
l’appareil d’abord, puis sur une prise
de courant murale. Pour débrancher,
mettre tous les contacts en position
OFF (arrêt) et retirer la fiche de la prise
murale.
14. Ne pas utiliser la friteuse à une fin
autre que celle pour laquelle elle a été
conçue.
15. Pour réduire le risque de blessure, ne
pas remplir d’huile au-dessus du repère
de niveau maximal.
26. Toujours assurer que le pot à huile soit
rempli au moins au niveau minimum.
17. Ne jamais laisser la friteuse sans
surveillance durant son utilisation.
18. Toujours sécher les aliments et enlever la
glace avant de faire frire.
wAVERTISSEMENT
Risque d’électrocution
• N’immergez pas cet appareil dans l’eau ou tout autre liquide.
• Cet appareil est muni d’une fiche polarisée (une lame plus large) qui réduit les risques
d’électrocution. La fiche s’introduit dans la prise polarisée dans un sens seulement.
Ne nuisez pas à la conception sécuritaire de la fiche en la modifiant de quelque façon
que ce soit ou en utilisant un adaptateur. Placez la fiche dans l’autre sens si elle refuse
de s’introduire dans la prise. S’il est encore impossible d’insérer la fiche, demandez à
un électricien de remplacer la prise électrique.
Danger de brûlure
• Ne jamais laisser le cordon d’alimentation pendre par l’extrémité d’un comptoir. Il peut
être saisi par un enfant et il peut se mêler pendant l’usage.
• Ne jamais utiliser avec une rallonge.
Tout non-respect de cet avertissement peut entraîner des blessures graves ou la mort.
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