Waring WPF503BJ Series Owner's manual

PROFESSIONAL DEEP FRYER
WPF503BJ Series
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.

1
TABLE OF CONTENTS
Important Safeguards ............................ 1
Important Safety Tips............................. 3
Parts .......................................... 4
How to Use Your Waring Pro®Professional Deep Fryer . 6
Cleaning and Maintenance ........................ 7
Safety Features ................................. 8
Hints .......................................... 9
Frying Frozen Foods ............................. 9
Filtering and Changing the Oil..................... 10
Recipes ....................................... 10
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 and knobs.
3. To protect against electric shock, do not immerse control
panel, cord, plug or deep fryer in water or other liquid.
4. This appliance is not for use by children. Close supervision is
necessary when any appliance is used near children.
5. Never leave appliance unattended when it is connected to the
power outlet.
6. Always attach breakaway cord to appliance rst, then plug into
wall outlet. To disconnect, turn the switch off, then remove plug
from wall outlet.
7. 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.
8. 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
center for examination, repair or adjustment.
9. The use of attachments not recommended or sold by the
manufacturer may result in re, electric shock or injury.

2
10. Do not use outdoors.
11. Do not let cord hang over edge of table or counter, or touch
hot surfaces.
12. Do not place on or near a hot gas or electric burner, or in a
heated oven.
13. Do not operate under cabinets.
14. Extreme caution must be used when moving the Waring Pro®
Professional Deep Fryer if it contains hot oil or other liquids.
15. The appliance will automatically shut off if operation exceeds
12 minutes without oil. If this occurs, resetting of the appliance
is required.
16. If appliance still does not function after following reset
instructions, please contact a Waring Certied Customer
Service Center for assistance.
17. Be sure handles are properly attached to basket and locked in
place. See detailed assembly instructions.
18. Do not use this appliance for other than intended use.
19. Periodically check for looseness of screws or nuts and retighten
them. CAUTION: Overtightening can result in stripping of screws
or nuts or cracking of handle or feet.
20. Do not exceed 60 minutes ON time within a period of 2 hours.
21.
Do not operate your appliance in an appliance garage
or under a wall cabinet. When storing in an appliance
garage always unplug the unit from the electrical
outlet. Not doing so could create a risk of re, especially
if the appliance touches the walls of the garage or the
door touches the unit as it closes.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY

3
IMPORTANT SAFETY TIPS
1. Always keep lid closed while deep fryer is cooking food. Use
basket handle to raise and lower baskets. Always raise basket
out of hot oil and rest on basket hook to allow food to drain for
10 to 20 seconds before opening lid.
2. BEWARE OF STEAM WHEN OPENING LID.
3. Wet food should be dried rst with paper towels. Remove loose
ice from frozen foods. Close the lid when frying. Beware of oil
splattering when food is put into the oil.
4. Keep appliance at least 4 inches away from walls or other
objects during operation. Do not place any objects on top of
appliance while it is operating.
5. Be sure oil container is lled to at least the minimum oil level.
Do not ll above the maximum. Do not operate appliance
without oil or with an insufcient amount of oil. Never pour oil
into heated oil container.
6. Do not operate this appliance if the lid and the oil container are
not completely dry.
7. Keep this fryer out of reach of children while in use and away
from edges of countertops where it could be pulled off or
pushed over by children.
8. DO NOT use any solid/hydrogenated oil, olive oil, grapeseed
oil, shortening or lard in this deep fryer. DO NOT MIX OILS as
they may have different smoke points. USE GOOD QUALITY oil
that has a smoke point of 400°F or higher.
CAUTION: To prevent damage to countertop or tabletop nish, use
a nonammable, heat-resistant coaster or placemat between the
appliance and the countertop or tabletop surface. Never place on
carpet, furniture, or other combustible materials.

4
PARTS
1. Stainless steel body
2. Viewing window
3. Collapsible basket
handle
4. Lid with handle
5. Wide Basket
6. Small Baskets
7. Oil container with
pouring spout
8. Hand grips
9. Temperature control
10. “Heater On”
indicator light
11. Heating element
12. Breakaway cord (not
shown; refer to page 5)
13. Reset button
14. Control panel
3
1
8
9
10
11
5
14
62
7
4
13

5
BREAKAWAY CORD AND POLARIZED PLUG
This appliance features a breakaway cord and polarized plug (one
blade is wider than the other).
The breakaway cord is designed to quickly
disconnect from the appliance when a pulling
force is applied. NOTE: The breakaway
cord can t into the appliance in only one
direction. Please refer to printing on the
cord connector that states “this side up.” To
reduce the risk of electric shock, the cord is
tted with a polarized plug. This plug is
intended to t into a polarized outlet only. If
the plug does not t into the outlet, reverse
the plug. If it still does not t, contact a
qualied electrician. Do not attempt to modify
the plug in any manner.
SHORT CORD INSTRUCTIONS
CAUTION: A short power supply cord is provided to reduce the risk
of personal injury resulting from becoming entangled in or tripping
over a long cord.
EXTENSION CORD USE
An extension cord or longer detachable cord is not recommended
for use with deep-fryers.
ELECTRIC POWER
If the electrical circuit is overloaded with other appliances, your
appliance may not operate. It should be operated on an electrical
circuit that is free from other appliances. If you are not sure of the
reason for overloading or cannot nd a separate circuit, contact a
qualied electrician.
This appliance is for 120 volts only and should not be used with a
converter.

6
HOW TO USE YOUR WARING PRO®
PROFESSIONAL DEEP FRYER
1. This appliance is designed for household use only. It is not
intended for commercial use.
2. Before you use the Waring Pro®Professional Deep Fryer for the
rst time, remove all packaging materials and follow cleaning
instructions in this book.
3. Lift off lid covering oil container.
4. Remove basket from oil container. Attach handle to basket by
squeezing posts and assembling as in diagram.
5. Pour approximately one gallon of good quality vegetable, corn,
canola, soybean, or peanut oil into reservoir until it reaches
between the “Min” and “Max” marks inside container. DO NOT
OVER- OR UNDER-FILL. DO NOT MIX OILS.
6. Put lid on deep fryer.
7. Attach breakaway cord to the back of the appliance, then plug
into outlet.
8. When unit is plugged in, the red indicator “Heater On” light will
cycle on and off. When the indicator light goes out, the heater
is off and the oil is at the temperature set on the temperature
control.
9. Turn control knob to the desired temperature. The maximum
temperature setting is 375°F.
10. Once oil is heated, approximately 10 minutes, lift oil reservoir
cover and put food into basket. Do not exceed the bottom
of the rim of the basket. Replace oil reservoir cover and then
lower basket into oil.

7
11. When the food is done, carefully lift and hang basket on edge
of oil reservoir inside the oil container. Allow oil to drain 10
to 20 seconds. Remove basket, and place cooked food onto
absorbent paper towels.
NOTE: To preserve oil quality, do not add salt or
spices to the food until after it has been removed
from the fryer.
12. When cooking is nished, turn temperature control to Standby.
Unplug the breakaway cord from the wall outlet before
detaching from the appliance.
CLEANING AND MAINTENANCE
1. Always unplug appliance, detach the breakaway cord and let
the oil cool down to room temperature before cleaning.
2. Remove lid.
3. Lift out basket.
4. The control panel should never be immersed in water or other
liquids. Clean the outer surface of the heating element with a
damp cloth containing mild soap solution or clean water.
5. Once the oil has cooled line a sieve with cheesecloth. Grasp
each side of the removable oil container and lift upward. Using
the spout on the corner of the oil container, pour the oil through
the sieve and strain the used oil through it to remove food
particles, crumbs and impurities. This process is safe to repeat
after three or four frying sessions without the oil deteriorating.
6. The frying basket should be hand washed before rst use and
should be seasoned with oil before going into the dishwasher
for the rst time. Lid and oil container are dishwasher safe. Dry
parts thoroughly after cleaning.
7. The stainless steel body is submersible and should be washed
by hand with warm soapy water.
8. Ensure that both the lid and the oil container are completely
dry after washing and before use.
9. After cleaning, reassemble oil container, heating element,
basket and lid onto deep fryer. The heating element must be
seated properly or appliance will not operate.
10. Warning: When cleaning, use care – the under-edge of
deep fryer is sharp.

8
11. For storage, basket handle can be folded down to t
inside container.
12. Tip: For ease in cleaning, wipe control panel with damp
microber cloth. Microber cloths are available in most
kitchenware stores.
NOTE: Oil staining on the heating element and oil
container can be easily cleaned with a plastic
scrubbing pad.
SAFETY FEATURES
The Waring Pro®Professional Deep Fryer is equipped with the
following features to ensure safety:
• Safety Interlock – The control panel/heating element must be
properly seated or deep fryer will not operate.
• Breakaway Cord – The cord is designed to quickly
disconnect from the appliance when a pulling force is
applied.
• Thermostat Overload Protection – Your Waring Pro®
Professional Deep Fryer is equipped with thermostat
overload protection. If the unit heats up beyond the
recommended temperature level, the deep fryer will
automatically turn off. To reset, unplug the unit from the
wall outlet and allow it to cool down. Remove the control
panel and heating element from the unit. (CAUTION: Heating
element is extremely hot. Allow it to cool thoroughly before
removing it.) You will nd a reset button on the front of the
control panel, below controls. Using a toothpick or another
long, thin object, push the reset button and properly place
the control panel back into position.
NOTE: The unit will not work if the control panel is not properly
mounted. Plug the unit back in, turn on and continue use. If the
unit still does not operate, repeat the steps above or call a Waring
Certied Customer Service Center for assistance.

9
HINTS
• When cooking foods dipped in fresh batter, rst lower
basket, still empty. Using tongs, add food directly to oil. Use
basket to lift out food when nished cooking.
• Do not exceed the bottom of the rim of the basket. This helps
maintain temperature of oil for better cooking results.
• Sort or cut food into pieces of uniform size. All the food
will then be cooked in the same amount of time. To reduce
splattering, remove excess moisture or ice from food.
• The oil does not need to be changed after each use.
In general, the oil will be tainted rather quickly when frying
food containing a lot of protein (such as poultry, meat or
sh). When oil is mainly used to fry potatoes and it is
ltered after each use, it can be used an additional 4 to
6 times.
• Once the oil has cooled line a sieve with cheesecloth. Grasp
each side of the removable oil container and lift upward.
Using the spout on the corner of the oil container, pour the oil
through the sieve and strain the used oil through it to remove
food particles, crumbs and impurities. This process is safe to
repeat three or four times without the oil deteriorating.
• It is important to follow the
temperature recommendation
for every recipe. If the
temperature is too low, the
fried food absorbs oil. If the
temperature is too high, a
crust quickly forms on the
outside while the inside
remains uncooked.
• For best results, drop freshly
sliced food into basket one piece at a time.
FRYING FROZEN FOODS
• Due to their extremely low temperature, frozen foods
inevitably lower the temperature of the oil. For best results,
do not overload the basket with frozen foods.
• Follow the instructions on the frozen food package for
cooking time 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 oil does
not boil over.

10
FILTERING AND CHANGING THE OIL
• WARNING: Always remove the plug from wall socket before
cleaning. Allow the Waring Pro®Professional Deep Fryer
and the oil to cool completely (approximately 2 hours) before
cleaning or storing. Never immerse the control panel, cord or
plug in water or any other liquid.
• The oil can be reused after your rst frying session. In
general, the oil will be tainted rather quickly when frying food
containing a lot of protein (such as poultry, meat or sh).
When oil is mainly used to fry potatoes and it is ltered after
each use, it can be used an additional 4 to 6 times.
• Once the oil has cooled line a sieve with cheesecloth. Grasp
each side of the removable oil container and lift upward.
Using the spout on the corner of the oil container, pour the oil
through the sieve and strain the used oil through it to remove
food particles, crumbs and impurities. This process is safe to
repeat three or four times without the oil deteriorating.
• Used oil can be successfully stored in a cool, dark place
for up to a month in a clean, airtight container. Refrigeration
or freezing increases the oil's lifespan by several months.
However, do not use the oil for longer than 6 months.
DO NOT STORE THE OIL IN THE DEEP FRYER. Add a
little fresh oil each time you refuse the oil.
Any other servicing should be performed by an authorized
service representative.
RECIPES
Tips for Frying Breads
Heat oil to 375°F unless recipe species otherwise. A cube of bread
should brown in approximately 60 seconds. Correct temperature
is extremely important. If the temperature is too high, breads will
brown before the insides have cooked; if it is too low, the bread will
absorb the fat and become soggy and greasy.
Cook only as much as will oat easily in the oil. Too much added to
the Waring Pro®Professional Deep Fryer will cause the temperature
to drop, and the food will be difcult to turn. Turn bread when it rises
to the top of the oil, taking care not to pierce it. Lift cooked breads
from the fryer; allow them to drain for a moment, then place on
paper towels to drain.

11
Applesauce Spice Doughnuts
Makes about 24
3¹⁄3cups unbleached, all-purpose flour, divided
1 tablespoon baking powder
½ teaspoon salt
¾ teaspoon cinnamon
¼ teaspoon ground allspice
¹⁄8teaspoon freshly grated/ground nutmeg
¾ cup granulated sugar
2 tablespoons vegetable shortening
1 cup applesauce
2 large eggs
flour for dusting
oil for frying
powdered or granulated sugar for dusting
Put the flour, baking powder, salt, and spices into a medium bowl and stir
with a whisk to blend; reserve. Put the sugar and shortening into a large
bowl. Using an electric mixer on low speed, beat to blend and break up
the shortening. Add the applesauce and eggs; beat until smooth. Add the
flour mixture in two additions and blend on medium speed until mixed.
Cover dough and chill for a least 1 hour.
Divide dough into two equal portions. Place one portion of dough on a
generously floured surface and dust with flour. Roll out to ½-inch
thickness. Cut dough with a floured doughnut cutter and place doughnuts
on a waxed paper lined baking sheet or tray. Repeat with remaining
dough. Re-roll scraps and repeat.
Heat vegetable oil in Waring Pro®Professional Deep Fryer until it reaches
375°F. Carefully lower 3 doughnuts into the hot oil – do not overcrowd! Fry
on each side, about 1½ to 2 minutes, turning with a slotted spoon or wire
skimmer. Remove and drain on layered paper towels. Pat gently to remove
any excess oil, and sprinkle with desired amount of sugar.

12
Hush Puppies
Makes about 20 to 30
oil for frying
1½ cups cornmeal
½ teaspoon salt
¼ teaspoon baking soda
¼ cup finely chopped white or green onion
¼ cup buttermilk
¹⁄3cup water
Heat oil in Waring Pro®Professional Deep Fryer until it reaches 375°F.
While the oil is heating, make the Hush Puppy batter.
Combine cornmeal, salt and baking soda in a medium bowl. Stir in onion.
Add buttermilk and water – stir just to moisten the dry ingredients. Make
into rounded tablespoonfuls, and drop carefully into the hot oil and fry
until golden brown, turning once with a slotted spoon or wire skimmer.
Remove from the oil. Drain on layers of paper towels. Serve immediately.

13
Spicy Buffalo Wings
Makes 24 pieces
12 chicken wings
½ cup unsalted butter, melted
5 to 8 tablespoons “Louisiana style” hot sauce
(such as *Frank’s Red Hot!)
1 tablespoon cider vinegar
oil for frying
blue cheese dressing and celery sticks, carrot sticks,
zucchini sticks
Cut wing tips from wings and discard or reserve for making chicken
stock. Split each wing at the joint and cut through so there are 2 pieces
from each wing. Rinse and dry completely. In a large bowl, combine the
melted butter, hot sauce and cider vinegar and stir until completely
blended.
Heat oil until it is 375°F. Put half the wings into the Waring Pro®
Professional Deep Fryer and cook until browned and crispy, about 12 to
15 minutes. Remove wings; drain briefly on layered paper towels. Then stir
hot, crispy wings into the hot sauce mixture. Repeat with remaining wings.
Serve hot with cold vegetable sticks and blue cheese dressing.
Note: If you have some guests who do not appreciate hot and spicy, fry
the wings as instructed and toss with your favorite BBQ sauce or honey
mustard sauce. For “suicidal” strength wings, add **Tabasco®or other hot
sauce along with the Louisiana style hot sauce.
Blue Cheese Dressing
½ cup mayonnaise (regular or lowfat)
½ cup sour cream (regular or lowfat)
½ cup crumbled blue cheese
1 teaspoon finely chopped garlic
¼ cup finely chopped parsley
1 to 2 tablespoons finely chopped onion
1 tablespoon fresh lemon juice
Put all ingredients in a bowl and stir well to blend. Cover and refrigerate
for at least 30 minutes before serving to allow flavors
to blend.
*Frank’s Red Hot is a trademark owned by Reckitt Benckiser.
**Tabasco
®
is a registered trademark of McIlhenny Company.

14
Fried Calamari
Makes about 4 servings
2½ pounds cleaned calamari, including some tentacles
vegetable oil for frying
2 cups unbleached, all-purpose flour
1 tablespoon finely chopped parsley
1 teaspoon granulated garlic
1 teaspoon each kosher salt and freshly ground pepper
marinara sauce for dipping
fresh lemon wedges for garnish
Rinse and drain the calamari; place on thick layers of paper towels, pressing
and blotting them completely dry with another layer of paper towels on top.
Cut the bodies into ½-inch rings, and cut tentacles into halves or quarters if
large.
Heat oil to 360°F in the Waring Pro®Professional Deep Fryer. Preheat the
oven to 500°F. Line 2 cookie sheets with a triple thickness of paper
towels.
Put the flour, parsley, granulated garlic, salt, and pepper into a jumbo
resealable food storage bag. Working with about a quarter of the calamari
at a time, drop calamari into the bag, seal and shake. Squeeze the sides
of the bag to completely coat the calamari. Take care that the pieces are
individually coated and not stuck together. Remove from the bag and
place on a baking sheet lined with plastic wrap. Repeat until all the
calamari has been coated evenly with flour mixture.
Gently add calamari to hot oil, about 1 to 1½cups at a time, trying to let
all the pieces drop in separately. Do not crowd the calamari, because
crowding will drop the temperature of the oil. The calamari will be pale
golden and just cooked in about 40 to 60 seconds. Do not overcook or
they will become tough. Lift the calamari out, using a slotted spoon or
metal skimmer, and drain in a single layer on prepared cookie sheets.
Repeat with the remaining calamari. When all the calamari have been
fried, reheat them in the 500°F oven for several minutes. Sprinkle lightly
with a little more salt, and serve with warm marinara sauce for dipping.

15
Herbed Beer Batter Onion Rings
Makes 2 to 4 servings
¾ cup + 2 tablespoons lager or ale
1 cup unbleached, all-purpose flour
½ cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon finely chopped fresh garlic
¾ teaspoon kosher salt
1 to 2 onions (about 1 pound total)
flour for dusting
vegetable oil for frying
kosher salt for sprinkling
In a medium bowl, whisk the beer into the flour until smooth. Stir in the
parsley, thyme, and garlic. Let batter stand 30 minutes. Stir in salt.
Cut onion crosswise into ½-inch thick slices. Remove and discard skin,
stem and root ends. Separate slices into rings. Toss lightly with flour.
Heat vegetable oil in Waring Pro®Professional Deep Fryer until it reaches
375°F. Working with about 4 or 5 rings at a time, dip each ring into batter
and allow excess to drip off. Carefully lower coated onion rings into deep
fryer, one at a time. Fry until golden, turning as needed, about 1 to 2
minutes. Lift out with tongs and place on layered paper towels to drain.
Sprinkle with kosher salt while hot, and serve.
Better than Fast Food French Fries
Makes about 6 servings
peanut or vegetable oil for frying
2 russet potatoes
kosher salt and freshly ground pepper to taste
Heat oil in Waring Pro®Professional Deep Fryer to 325°F. Cut potatoes
into french fry-cut uniform sticks (about 6 x 6 mm) or into slices ¼ inch or
less thick. As you cut, place the potatoes in a bowl of ice water to keep
them from turning brown.
Drain and dry the potato strips completely and thoroughly. They cannot
be at all wet, or the oil will spatter and spit. Fry the potatoes in small
batches. Cook for about 3 minutes, remove and drain on layers of paper
towels.

16
Increase temperature of oil to 375°F. In small batches again, fry the
potatoes for a second time, this time about 4 minutes, until golden and
crispy. Drain on fresh layers of paper towels. Season to taste and serve
immediately.
Seasoning suggestions: herb blends, Cajun or Creole seasonings, and
chili powder.
Crispy Chicken Fingers
Makes 6 servings
3 tablespoons kosher salt
3 tablespoons brown sugar
1 cup boiling water
12 ice cubes
4 skinless, boneless chicken breast halves
1 cup unbleached, all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ teaspoon paprika
¼ teaspoon granulated garlic powder
oil for frying
¾ cup buttermilk or regular milk
Combine salt, sugar and boiling water in a medium-large heat-proof bowl.
Stir until sugar and salt are completely dissolved. Add ice. Cut chicken
into ½ x 2-inch strips. Place cut chicken in the chilled brine mixture and
refrigerate for 30 to 60 minutes.
Combine the flour with the salt, pepper, paprika, and granulated
garlic in a shallow bowl; reserve.
When ready to cook, drain chicken and pat completely dry. Heat oil in
Waring Pro®Professional Deep Fryer to 375°F. Dip the drained and dried
chicken strips in buttermilk and roll in flour mixture to coat well. Place the
strips on a plate. Carefully place the chicken strips in the hot oil in
batches. Cook, turning once, for about 3 to 4 minutes per side. Drain on
layers of paper towels and serve with honey mustard sauce.
Honey Mustard Sauce
½ cup honey
¼ cup Dijon mustard (regular or grainy)
Blend honey and mustard to make honey mustard sauce.

17
DEEP FRYING GUIDE – Fresh or Uncooked Foods
Fresh indicates food prepared from a recipe or purchased
fresh, not frozen. Read package label to determine if
prepared, packaged foods are NOT precooked. If frozen, do
not thaw; place foods directly from package into preheated
oil. If there are ice granules around prepared foods, set pieces
on a paper towel and pat dry. Moist vegetables
will cause the oil to splatter.
Frying times may vary because of food temperature,
quantity and size of pieces. Best results are obtained when
food is cooked in small batches and size of pieces is
uniform. Check deep-fried foods at the shortest times given;
deep fry until heated through.
Low heat 325°F
Turkey thighs, bone-in, skin-on ..............20 - 22 min.
Turkey breast, bone up, skin down ...........30 - 35 min.
Breaded eggplant ..........................5 - 6 min.
Breaded portabella mushrooms ............. 4½ - 5 min.
Medium heat 350°F
Frozen chicken nuggets.................... 5½ - 6 min.
Breaded chicken tenders .................3½ - 4½ min.
Breaded, boneless chicken breasts .......... 5½ - 6 min.
Breaded bone-in pork chops ...............7½ - 8 min.
Egg rolls.................................... 5 min.
Chimichangas ...........................7 - 7½ min.
Large shrimp ..............................1 - 2 min.
High heat 375°F
Red potato chips ...........................2 - 3 min.
Yam potato chips......................... 2 - 2½ min.
American fries .............................5 - 6 min.
Thin french fries.......................... 3 - 3½ min.
Thick french fries ......................... 3½ - 4 min.
Curly french fries ......................... 4½ - 5 min.
Egg rolls................................6½ - 7 min.

18
DEEP FRYING GUIDE – Prepared Foods
Prepared foods listed in this chart are breaded and cooked
prior to packaging. If frozen, do not thaw; place foods
directly from package into preheated oil. If there are frozen ice
granules around prepared foods, set pieces on a paper towel
and pat dry.
Use this chart as a guide to deep frying times. Best results are
obtained when food is cooked in small batches and size of
pieces is uniform. Check deep-fried foods at the shortest times
given; deep fry until heated through.
Low heat 325°F
Onion rings ...............................5 - 6 min.
Medium heat 350°F
Chicken tenders ......................... 5½ - 6 min.
Chicken nuggets ...........................3 - 4 min.
Chicken pieces ............................7 - 8 min.
Small mushrooms ........................ 2½ - 3 min.
Medium shrimp .......................... 2 - 2½ min.
Small shrimp pops..........................1 - 2 min.
High heat 375°F
Large or fantail shrimp.......................1 - 2 min.
Mozzarella sticks ...........................2 - 3 min.
Halibut sh llets ......................... 3 - 3½ min.
Halibut sh balls ...........................2 - 3 min.

©2013 Waring Consumer Products
150 Milford Road
East Windsor, NJ 08520
www.waringpro.com
Printed in China
WPF503 Series IB
13WR139209
IB-9794B
Any other trademarks or service marks of third
parties referred to herein are the trademarks or
service marks of their respective owners.