Oster CKSTDFZM70 - Manual (Page 6)

English-10 English-11
r
ecipes
a
pple
f
riTTers
3 cups all-purpose flour 4 tbsp. cooking oil
2 tsp. baking powder 1 tsp. pure vanilla extract
1 / 2 tsp. salt Juice of 1 orange ( 1 / 3 cup)
1 cup sugar 1 cup chopped apple
1 large egg, lightly beaten
Preheat oil to 375° F. Combine flour, baking powder, salt and sugar; set aside. Combine
egg, cooking oil and vanilla. Combine dry and liquid ingredients and stir to blend
thoroughly. Add orange juice and apple and mix well. Drop from teaspoon into hot
oil (Basket should already be lowered into oil). Fry about 2 minutes or until crisp and
very brown. Remove from fat and drain. Dust with powdered sugar or a mixture of
granulated sugar and cinnamon; serve at once.
B
eer
B
aTTer
f
or
f
isH or
c
Hicken
2 large eggs, separated 1 / 4 tsp. ground black pepper
1 tbsp. oil or butter 1 1 / 3 cups all-purpose flour
1 tsp. salt 3 / 4 cup flat beer
Preheat oil to 375° F. Beat egg yolks with oil/butter, salt and pepper. Alternately add the
beer and flour to mixture. Beat ingredients well and refrigerate for 3 to 12 hours. When
you are ready to use mixture, carefully fold in 2 stiffly beaten egg whites. Pat fish or
boneless chicken breasts. Coat lightly with flour then dip into beer batter. Place fish in
hot oil (basket should already be lowered) and fry for 3 minutes or until golden brown.
Fry chicken 5 to 8 minutes or until brown and fully cooked.
D
eep
f
rieD
c
Hicken
1 fryer chicken (2 1 / 2 lbs.), cut up 1 / 4 tsp. salt
1 1 / 2 cups all-purpose flour 1 1 / 4 cups milk
1 tsp. seasoned salt
Preheat oil to 375° F. Combine flour and seasonings. Dip chicken pieces in flour, then
milk, then flour again. Fry for 20 minutes or until golden brown and done.
c
Hicken
k
iev
4 whole boneless, skinless chicken breasts 1 stick of butter or margarine
1 tbsp. chopped onion 1 / 2 cup all-purpose flour
1 tbsp. chopped parsley 1 large egg, beaten
1 1 / 3 tsp. salt 1 cup fine, dry bread crumbs
Preheat oil to 375° F. Place chicken breasts between two pieces of plastic wrap.
Pound with wooden mallet to flatten to 1⁄4-inch thick. Remove plastic. Combine
onion, parsley and salt and sprinkle on chicken. Cut butter into 8 pieces. Place a piece
of butter on seasoned chicken toward one end. Roll as jelly roll, starting at end with
butter, tucking in sides of meat. Press to seal well. Secure with toothpicks. Dust with
flour, dip in beaten egg, then roll in bread crumbs. Chill rolls of chicken thoroughly
(at least one hour). Place rolled chicken in a single layer in fry basket. Lower and cook
5 minutes or until brown. To test for doneness, remove a piece of chicken from the oil.
When fork can be inserted with ease, chicken is done.
Q
Uick
D
oUgHnUTs
Refrigerated can of biscuits 1 / 2 cup sugar
2 tbsp. ground cinnamon
Preheat oil to 375° F. Take each biscuit and flatten slightly with palm of hand. With
finger, punch holes in center of each biscuit to shape into doughnuts. Fry 2 minutes,
turning once. Remove from fat and drain on paper towels. Sprinkle doughnut in
mixture of cinnamon and sugar. Serve warm.