KAWADASHI TEMPURA FRYPOT Use and care manual

User Manual and Cooking Guide
Thanks for choosing KawaDashi
Please read our user manual carefully and keep it for future reference
TEMPURA FRYPOT

Thank You for Purchasing the FryerPot by KawaDashi
Welcome to a world of delicious home cooking.
If you have any questions about your new KawaDashi Fryer,
please contact us at [e-mail].
Happy frying!

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Table of Contents
1. Safety and Care Instructions .............................................. 4
2. FryerPot Parts and Features ................................................ 5
3. How to Set Up The Tempura Fryer..................................... 6
4. Using the Thermometer........................................................... 6
5. Cleaning and Maintenance.................................................. 7
6. Warranty Information...............................................................8
7. Recipes............................................................................................ 9
8. E-Coobook.................................................................................. 10
9. Customer Service.......................................................................11

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Safety and Care Instructions
Please read this manual carefully before use and do not use the FryerPot for
reasons other than its intended use.
We have provided many important safety messages in this manual regard-
ing your appliance. Always read and obey all safety messages.
All safety messages will tell you what the potential hazard is, how to reduce
the chance of injury, and what can happen if the instructions are not fol-
lowed.
With frequent use, the fryer may become scratched and the chrome
may appear dull over time. This normal wear on the metal. The Fry-
erPot is SGS food certied and poses no safety risk when in contact
with food.
• Wash your FryerPot in either the sink or dishwasher before rst use. Use a
paper towel or cloth to wipe the fryer dry before use.
•Keep children away from the fryer when cooking.
•Please check the tightness of the handle and lid regularly.
CAUTION: Be careful of heat, steam, or spills while in use as these can scald
and cause injury.
CAUTION: When cooking, use mittens and avoid touching the fryer han-
dles to avoid burns. The fryer’s handles become extremely hot
when cooking.
CAUTION: When cooking with the FryerPot, DO NOT:
•use sharp tools such as spoons and forks on the surface of the fryer, as this
will scratch it.
•place the FryerPot in a microwave, as it’s made from stainless steel.
•leave the fryer on high heat if cooking for a long period of time. Adjust the
heat to MEDIUM instead.
•lift the hot fryer without oven mitts. The handles and body of the fryer are
stainless steel and become extremely hot when in use. Overheating of the
handles may cause burns.
•put the heated pot into cold water to immediately cool it down. Let the pot
cool down on its own to avoid the fryer becoming warped or damaged.
•leave salt, soy sauce, vinegar, vegetable soup in the fryer for a long time.
Although the pot has an acid-resistant base, leaving strong ingredients like
these inside it for a long time may damage the pot.
•drop the fryer or hit it with hard objects, as this can damage its shape
Your safety and the safety of others are very important.
When cooking with hot oil, basic safety precautions should
always be followed.
PLEASE NOTE:
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!

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FryerPot Parts and Features
304 STAINLESS STEEL POT
LID WITH OIL DRAINING RACK
THERMOMETER
The body of the FryerPot heats up quickly and maintains temperatures
evenly, making it ideal for deep frying. Long-lasting and durable, it’s
compatible with any cooktop, including induction. The pot features a
pour spout for the safe disposal of oil after cooking.
Angled to allow excess oil to drain back into the
pot. The draining rack is removable, allowing for
more convenient cleaning.
Attaches easily to the fryer.
Provides precise temperature con-
trol while cooking a range of foods.

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How to Set Up The Tempura Fryer
Only use the thermometer as an attachment to the FryerPot. Do not use the
thermometer in a closed oven. This includes using it in food that is cooking in
the oven. Avoid leaving the thermometer in the fryer for a long time while cook-
ing at high temperatures as this may prevent it from working properly.
Go to page 9 to nd the temperature guide and 2 bonus recipes.
1. Clean the fryer before use, either by hand washing or with a dishwasher
2. Put the fryer on heat source
3. Place the lid on the pot and use the latch to secure the lid
4. Attach the thermometer
5. Add desired amount of oil
6. Begin cooking at medium heat and adjust heat level as needed
7. Use the thermometer to gauge correct oil temperature
8. Start cooking!
DO NOT exceed half of the pot volume when adding cooking oil
to the fryer (1,540 ml / 52 oz). To avoid scalding and splashing oil,
cooking capacity should NOT exceed about 70% of the pots volume.
The thermometer will not return to zero degrees, as it will read the
room temperature when not in use.
CAUTION
PLEASE NOTE:
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cooking!
Using the Thermometer

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Cleaning and Maintenance
The KawaDashi FryerPot is dishwasher safe, with the exception of
the thermometer.
Always let used cooking oil FULLY COOL before disposing of it. Pour leftover oil
into a non-recyclable container when nished cooking, using the fryer’s pour-
ing spout. Dispose of the container in the garbage.
It is normal for stainless steel to turn yellow after a long period of use, due to
incomplete combustion, and oil stains.
To clean tough food stains, ll the FryerPot with hot water and dish soap once
the fryer has cooled. Leave to soak overnight. Use a sponge or soft cloth to
remove any food stuck to the inside.
To wash the fryer by hand:
DISPOSING OF OIL
TOUGH STAINS
To clean the thermometer:
1. Wash your FryerPot thoroughly after each use. Clean the pot with
baking soda and dish soap, using a sponge or soft cloth. You can
also use professional stainless steel cleaning paste or detergent.
2. DO NOT use oven cleaners, steel wool, steel scouring pads, harsh
detergents or detergents containing chlorine bleach to clean the
pot.
3. Make sure that the FryerPot is dry before storing. Wipe off any
remaining moisture after cleaning.
4. Clean thoroughly after each use to remove residual food and
grease. This residue can cause combustion and carbonization
during the next use, resulting in discoloration and stubborn stains.
5. After cleaning, remove the moisture by wiping the fryer dry with
soft cloth. Store in a dry place to prevent watermarks.
1. Use a sponge and dish soap to clean the metal probe
2. Do not submerge the thermometer in water
DO NOT clean the FryerPot immediately after cooking as it will be
EXTREMELY HOT. Wait until it has cooled down before handling or
lling with cold water.
Stainless steel products may appear discolored when overheated.
Mineral components from food can cause the fryer to appear rain-
bow-colored or white. This is a reaction that occurs when water and
oxygen meet. It’s harmless.
CAUTION
PLEASE NOTE:
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!

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Warranty
Warranty Terms & Policy
At KawaDashi, we strive for a quality of service that matches the quality of our
products. Our warranty is eective from the date of purchase.
KawaDashi will replace defective products based on eligibility. Refunds are
available to the original purchaser of the product within the rst 30 days of
purchase. This warranty covers personal use only, and does not extend to com-
mercial, rental, or any other use that is not the intended use of the product.
Each product has no further warranties other than the one provided by Ka-
waDashi.
This warranty is non-transferable. KawaDashi is not responsible for any dam-
ages, losses or inconveniences caused by failure of the equipment, user negli-
gence, user abuse, or improper operation that does not follow the user manual
included with the product.
This warranty does not apply to the following situations:
•Damage due to abuse, accident, alteration, or vandalism
•Improper or inadequate maintenance
•Damage in return transit
KawaDashi is ONLY responsible for damages caused to the fryer through its in-
tended use, and does not extend to personal bodily harm. Some states do not
allow this exclusion or limitation of incidental or inconsequential losses, so the
above disclaimer may not apply to you. This warranty gives you specic legal
rights and you may also have other rights which may vary from state to state.
All expressed and implied warranties, including the warranty of merchantabil-
ity, are limited to the period of the limited warranty.
Product Name: KawaDashi Tempura FryPot
Default Warranty Period: 30 days of purchase
We strongly recommend that you note your order number and date of pur-
chase for your records.

9
Recipes
TEMPERATURE GUIDE
Tempura Shrimp & Vegetables
The best tasting food calls for the correct temperature.
Refer to our guide below before you start frying.
Light, crispy, and not too greasy. There’s a
reason tempura is a crowd-pleaser.
Prepare your ingredients
Shell and devein the shrimp. Only leave the tails for
presentation. Make a series of shallow cuts on the
back of the shrimp, and press it against your cutting
board to squeeze out the liquid and make sure it lies
BATTER UP!
Build the tempura crust as you fry for added crunch and texture. As your
food is frying, drizzle extra batter over it and then turn it in the oil to coat it
with these bonus crispy bits. Your tastebuds will thank you.
150-160°C / 300-320°F French fries, potatoes, eggplant
160-170°C / 320-340°F Fried sweet potato, lotus root, pork chop, meat pie
170-180°C / 340-356°F Fried squid, sh and shrimp, biscuits, fried chicken
Ingredients:
8 medium shrimp
1 large egg
1 cup of ice water
½ cup sifted our
½ cup corn starch
2 qt oil for deep-frying
2 cups cornstarch for
dredging
at. This prevents the shrimp from curling while frying.
Slice the vegetables into serving pieces. Keeping them about ¼ inch thick is
a good rule of thumb.
Make the batter
Beat the egg and ice water together. Once combined, add the our and 1
cup of cornstarch.
Roughly stir together. You want the batter to stay lumpy, as this gives the
tempura its characteristic, crumbly crunch. Give it a stir every once in a while
once you begin frying. This prevents it from separating.
Prepare the remaining cornstarch in a tray for dredging, next to your raw
ingredients.
Start frying!
Heat the oil in your FryerPot. For tempura, the temperature must be quite
high—around 177°C / 350°F, so keep an eye on your thermometer.
If you’re not sure that the oil is at the correct temperature, try this quick test.
Drop a small amount of batter into the fryer. It should sink, then oat to the
top immediately, sizzling.
Use a pair of wooden chopsticks, a slotted spoon or a small strainer to
remove the freshly fried tempura from the FryerPot and briey drain each
piece on the oil draining rack built into the lid of the FryerPot before trans-
ferring to a serving plate. Enjoy immediately!

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Recipes
Sweet Chili Sriracha Hot Wings
A classic comfort food with a twist, these deep
fried hot wings boast a kick of spicy Thai avor.
Prepare your ingredients
Stir together the sweet chili and sriracha sauce in a
bowl. Set aside.
Make sure the chicken wings are cut at the joint
with the tips discarded. Rinse them under cold wa-
ter and drain.
Make the batter
Mix together the egg, our, cornstarch, baking
powder, water, and salt to make the batter. Add the
chicken.
There’s more deliciousness to be discovered...
Scan below to get your free E-Cookbook with more than 10 recipes!
Ingredients:
3 cups sweet chili sauce
¾ cup sriracha sauce
(or adjust to your taste)
12 chicken wings
1 egg
1/2 cup our
1/4 cup cornstarch
1/2 teaspoon baking
powder
1/2 cup water, ice cold
1 pinch salt
2.5 qt vegetable oil for
frying
Start frying!
Heat the oil to 185°C / 365°F and cook the chicken wings in batches. Be
careful not to overcrowd the fryer.
Allow each batch to cook for 8-10 minutes, or until cooked through and
golden brown. Turn the wings over occasionally while cooking.
When they’re nished, remove the wings from the oil with a strainer. Drain
them on the FryerPot’s draining rack or on a sheet of paper towel before
rolling in the sauce you prepared earlier.
Serve immediately, with the sauce you set aside and freshly cut lime. Enjoy
while they’re hot!
E-COOKBOOK
www.kawadashi.com/pages/free-e-cookbook