GE 168997 - Manual (Page 5)

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PROBLEM CAUSE SOLUTION
Fryer not operating
Oil spills over
Food greasy or not crisp
Unpleasant smell
Control Panel Assembly
not seated
Not turned on
Not plugged in
Outlet not energized
Reset Button tripped
Oil Reservoir over filled
Too much water in food
Food batches too large
Food batches too large
Oil temperature too low
Using wrong type of oil
Oil not fresh
Reinstall Control Panel
Assembly
Push Main Switch ON
Insert plug into outlet
Check fuses or circuit breaker
Push Manual Reset Button
Remove excess oil (when cool)
Dry food with toweling
Use less food in basket
Use less food in basket
Increase oil temperature
Use good vegetable oil
(See Tips for Oil Use)
Replace oil
Trouble Shooting
Recipes
Apple Fritters
3 cups all-purpose flour 4 tablespoons cooking oil
2 teaspoons baking powder 1 teaspoon vanilla extract
1 ⁄
2
teaspoon salt juice of 1 orange ( 1 ⁄
3
cup)
1 cup sugar 1 cup chopped apple
1 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.
Beer Batter for Fish or Chicken
2 eggs (separated) 1 ⁄
4
teaspoon ground black pepper
1 tablespoon oil or butter 1 1 ⁄
3
cup all-purpose flour
1 teaspoon salt 3 ⁄
4
cup flat beer
For fresh fish, preheat oil to 320º F. For chicken, preheat oil to 375º 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. For fish,
place fish in hot oil (basket should already be lowered) and fry for 10 minutes or
until golden brown. When frying boneless chicken breasts, place chicken in hot oil
and fry for 8 minutes or until golden brown. Remove from oil and drain.
• Do not use seasoned or flavored oil
such as walnut, olive oil, lard or
drippings because they have a low
smoke point. Use blended vegetable
oil, pure corn oil, sunflower oil,
soybean oil or grapeseed (canola
oil) because these oils have a high
smoke point. Peanut oil is not
recommended because it greatly
impacts the flavor.
• Oils should never be mixed when
deep frying.
• High heat, water, and burnt food
particles break down the oil’s smoke
point.
• Replace oil if you notice:
- Excessive smoking at normal
temperatures
- Strong oil discoloration
- A rancid smell
- Excessive foaming around
the frying food
• Oil darkens with use because the oil
and food molecules burn when
subjected to high/prolonged heat.
The more you use an oil, the more
slowly it will pour. Its viscosity
changes because of changes to the
oil’s molecular structure. When
smoke appears on the oils’ surface
before the temperature reaches 375° F,
your oil will no longer deep-fry
effectively.
• When frying foods with strong flavor
and/or aroma like fish, use the oil
only once.
• Also, use the oil only once when
frying fresh or frozen chicken. A
great deal of moisture is released
when frying the chicken, this breaks
down the oil easily and can cause
the oil to foam and lower the smoke
point.
• Filtering the oil with a cooking oil
filter or fine-mesh strainer can help
keep it fresher. Although storing oil
in a refrigerator may extend the life
of the oil, this should never be done.
The process of chilling oil then
bringing the oil to room
temperature causes excessive
splattering during the heat up
process.
• Store the covered oil in a cool dark
place, for up to three months. Also
check the oil before using for color,
smell or excessive foaming. Discard
the oil if it shows any of these
qualities.
Tips for Oil Use and Storage
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