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9. Store the power supply cord in a clean, dry location away from metal objects. Always
check the magnetic plug end before use to assure metal items have not become attached.
10. Periodically check the screws on the basket handle for looseness. Retighten, if necessary,
with a Phillips screwdriver.
NOTICE: Continuing to tighten, once secure, can result in stripping of screws.
Helpful Hints
• CAUTION! Before deep frying, always remove excess moisture or ice crystals from food
by patting dry with paper toweling. Even small amounts of moisture may cause the oil to
spatter, pop, boil over, or erupt out of the deep fryer. Hot oil can cause severe burns!
• When breading or coating foods, use commercial breading, finely ground bread or cracker
crumbs, corn meal, a mixture of corn meal and flour, pancake mix, or prepared bread mixes.
• Use only heat-resistant utensils in the fryer. Hot oil damages most plastic or rubber utensils.
Do not leave metal utensils in the fryer as they will become hot.
• After each use, strain oil through a filter or a double thickness of cheesecloth to remove the
accumulated residue.
• The number of times the vegetable oil can be reused will depend on the food that is fried in
it. For example, the oil will need to be replaced more often if fish, chicken, or food coated
with bread or cracker crumbs is fried frequently.
• It is time to replace the vegetable oil when the oil is dark in color, has an unpleasant odor,
smokes when it is heated, or foams excessively during frying.
Questions and Answers
How do I know the removable pot is installed correctly?
If you are able to close the fryer cover tightly, the removable pot is installed correctly. If the
cover does not close, reposition the pot following the instructions on pages 3 and 4.
The basket lowering button moves, but nothing happens. Why?
The basket is probably not positioned correctly in the fryer base. If you look at the basket
handle, you will notice a long groove on each side of the handle. These grooves need to be
lined up with the slot guides on the fryer base (Fig. K and L, page 7).
This enables the basket to be lowered partially into the fryer. The basket lowering button is
then used to lower the basket the rest of the way into the hot oil. If the handle is not positioned
correctly in the slot, the basket lowering button will not function.
Whenever I make battered foods, they stick to the basket. What can I do?
Battered foods work best when fried without the basket. When using the fryer without the
basket, a slotted heat-resistant scoop may be used to add or remove foods. These heat-resistant
scoops may be purchased on the web at www.GoPresto.com.
Sometimes my fryer won’t heat up or it stops working while I’m frying. Why?
If your fryer fails to preheat or if the frying process stops while you are frying, check the
magnetic cord assembly to assure the magnetic plug end is properly attached to the appliance
(Fig. J, page 6).
My food doesn’t get as crisp as I’d like or is unevenly cooked. What am I doing wrong?
You may have overfilled the fryer. If too much food is fried at the same time, the food will
not get crisp. Do not fill the basket more than ⅔ full. If your food is unevenly cooked, you
may be frying foods that are not uniform in thickness or size. Try frying foods of equal size
and thickness as they will fry more evenly and at the same speed.
Recipes
Crispy Coating
½ cup milk
1 egg, beaten
Flour
Salt and Pepper
Beat milk and egg together. Combine our and seasonings. Dip food into milk-egg mixture,
then coat in seasoned our. Fry food according to timetable on page 12.
Milk Batter
1 cup flour
1½ teaspoons baking powder
½ teaspoon salt
2 eggs, beaten
½ cup milk
Sift together our, baking powder, and salt. Add eggs and milk. Stir batter until smooth. If a
thinner batter is desired, add more milk. Dip food in batter and fry according to timetable on
page 12. For best results, fry battered foods without the frying basket.
Beer Batter
1½ cups flour 1½ cups beer
Thoroughly combine our and beer in a large bowl. Cover and allow the batter to sit at room
temperature for 3 hours or longer. Dip food in batter and fry according to timetable on page
12. For best results, fry battered foods without the frying basket.
Raw French Fries
Cut scrubbed potatoes into ¼ to ½ inch thick strips. Place into large bowl and cover with hot
tap water. Soak potato strips for 15 minutes or until ready to fry. Rinse, drain, and pat dry
with paper toweling.
Because raw fries contain a high percentage of moisture, extreme care must be used when
placing them into hot oil. Make sure fries are well dried before frying.
Fill the basket ½ rather than ⅔ full. Keeping the cover open, lower the lled basket slowly
into the hot oil.
If the oil starts to boil up too quickly, lift the basket out of the oil for a couple of seconds.
Then lower again. Repeat as necessary until the basket is completely lowered into the fryer.
Close cover.
Fry at 340° for 6 to 7 minutes until fries are cooked through but not browned. Drain; let stand
to cool for at least 10 minutes, but not more than 2 hours.
Just before serving, fry potatoes at 375° for 10 to 12 minutes or until golden brown.
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