Kenmore KKDF3B - Tips for Best Results

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QUICK REFERENCE GUIDE TIPS FOR BEST RESULTS
CHOOSING & STORING OIL
• Use a good quality vegetable or peanut oil with a high smoke point.
• Do not use olive oil or any type of fat that is solid at room temperature, such as butter, margarine,
or animal fat as the low smoke point will cause burning.
• Do not mix two or more types of oil.
• Store oils in the refrigerator or in a cool, dark, dry place to keep them from becoming rancid.
CHANGING & DISPOSING OF OIL
• Keep the original oil container to reuse for storing and/or disposing of the used oil.
• If you are planning to reuse the oil, let it cool completely and strain it through cheesecloth, paper
towel, or a coee lter placed over a ne mesh sieve before storing.
• Change the oil every 10-15 uses if frying vegetable products such as french fries or more often
when frying proteins such as meat, poultry, or sh.
• Change the oil if it develops a strong taste or smell or if it becomes dark and/or thick.
• Never add fresh oil to used oil.
FRYING FOODS
• When frying dierent foods, start with the food that requires the lowest temperature.
• Dry food before frying by blotting with a paper towel. Remove ice particles and thaw frozen
foods before frying. Excess water or ice particles can cause hot oil to splatter or foam.
• When frying freshly battered foods, put the basket in the oil empty and then carefully lower each
piece of food into the oil. Lift the basket to remove all pieces once cooked.
• For best results, fry a single layer of food for each batch.
• If the food is not coming out as crisp as desired, reduce the batch size.
• Cooking time and temperature may vary based on batch size and weight. Always check at the
end of the cooking time to be sure the food is cooked to your satisfaction.
• Use a cooking thermometer to check that meat, poultry and sh are cooked to a safe internal
temperature.
• Remove baskets from oil within 60 seconds of the timer ending to prevent the food from soaking
up excess oil as it cools.
• NEVER use plastic utensils in hot oil.
Shrimp
Onion
Mushrooms
Fish let
Fish let (battered)
Fish cakes/sh balls
Sliced meat
Steak
Chicken strips
French fries (1st time)
French fries (2nd time)
FOOD
8.8 oz / 250 g
5.3 oz / 150 g
10.6 oz / 300 g
8.8 oz / 250 g
14.1 oz / 400 g
14.1 oz / 400 g
14.1 oz / 400 g
14.1 oz / 400 g
17.6 oz / 500 g
17.6 oz / 500 g
8.8 oz / 250 g
AMOUNT (SM BASKET)
265°F
285°F
285°F
300°F
300°F
300°F
340°F
340°F
360°F
375°F
375°F
COOKING TEMP.
3-5 min
3-4 min
6-8 min
5-6 min
6-8 min
6-8 min
7-10 min
7-10 min
7-10 min
6-10 min
3-5 min
COOKING TIME
NOTE - These recommendations are approximate. Cooking times and temperatures will be aect-
ed by the origin, size, and shape of your ingredients. Always check at the end of the cooking time
to make sure your food is cooked to your satisfaction. When cooking meat, poultry, or sh, use a
cooking thermometer to check the internal temperature to determine doneness.