Wolfgang Puck BDFR0060 - Manual (Page 11)

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Care and Cleaning
Warning: Do not attempt to clean your Fryer or drain the oil while
either the Fryer or the oil is hot. Allow unit to completely cool.
Before cleaning, unplug the cord from the wall outlet first, and then from
your Deep Fryer and wait for the Deep Fryer to cool completely. Remove
the Control Panel with heating element from the base by lifting vertically.
Never immerse the Heater Control Unit in any liquid. Clean the heating
element with hot, soapy water, being careful not to wet the control
panel. Wash the Lid, Frying Basket, Oil Pot Filter Screen, and Cooking
Pot in warm, soapy water and dry thoroughly. Clean the exterior of the
Control Panel with a slightly damp cloth. Wipe the Deep Fryer housing
with a damp cloth. Always ensure that all components are dried
thoroughly, as any residual water will cause spattering of oil.
Draining the oil
The oil must be completely cool to avoid the risk of a burn injury.
Ensure that the drain tap has clearance to drain directly into the storage
container. Place a storage container under the Drain Tap. When moving
the Fryer to drain oil, ensure that all four feet of the Fryer Housing stay
on the countertop.
Ensure that your storage container is placed below the tap before
attempting to drain the oil. Push the black safety lock up while
simultaneously pulling the Tap Drain Lever down to drain the oil (see
figures 8, 9 and 10). When oil has completely drained press the Drain
Latch up into the closed position (see figure 1 1). Wash the Oil Pot in
warm soapy water and dry thoroughly before use. The Tap can be
cleaned by allowing warm soapy water to flow through the tap, followed
by rinsing with clear water.
Cover and refrigerate used oil for up to two weeks. Discard oil if it
becomes thick or rancid. Change the oil when it is a dark color, smells
bad or there is a bad taste in the food.
Important: Do not immerse the Deep Fryer Control Panel or Power Cord
in water or other liquid. Do not place any parts of the Deep Fryer in your
dishwasher. Always hand wash as described above and dry thoroughly.
Reassemble the Deep Fryer for storage by folding the handle into the
basket and placing the lid on top.
Preparing for Frying
Many deep-fried foods are coated with a breading or batter before
frying. This helps to retain the moisture and flavor of the food and
protects the food from absorbing too much fat. Batters can also add
appetizing texture, flavor and appearance to the food to be fried.
Following are general guidelines for breading and battering foods,
including a variety of coatings you may not have thought of before.
Quantities will vary according to the amount of foods you are frying.
Following these tips will help prevent coatings from separating and
falling off into the Fryer.
Breading Foods For Frying
1
Set up three bowls or plates.
2 Place flour in the first bowl.
3 In the second bowl, make an egg wash by mixing eggs and either
water or milk.
4 In the last bowl, place the breading of your choice, like bread crumbs
or cornmeal. Try one of the following suggestions: fine dry bread
crumbs, fresh bread crumbs, crushed corn flakes, cracker meal, corn
meal, panko - rice bread crumbs, instant potato flakes, and rice flour
5 Clean the food to be fried and shake off any excess water. If desired,
season the food with salt and pepper.
6 Dip the food in the flour and shake off the extra flour.
7 Dip the food in the egg wash; let the extra drain off so that the
crumb coating will be even.
8 Lastly, dip the food in the crumbs, pressing gently and making sure it
is coated completely. Shake off excess.
9 Have a pan handy to hold the breaded food until ready to fry.
Tip: While breading food, occasionally remove any lumps from the
flour and crumbs for even coverage.
Battering Foods For Frying
Batters are semi-liquid mixtures containing flour or starch. They are used
in deep frying to give a crisp, flavorful coating. They are great on
seafood and vegetables, such as broccoli or shrimp.
• Many different liquids may be used: milk, beer, water, sake.
• Eggs may not be used.
• Too thick of a batter is not as palatable as a light one.
• For lighter results, use a leavening agent, such as baking powder,
beaten egg whites, beer or seltzer.
figure 8 figure 9 figure 10 figure 1 1
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