8
VEGETABLE BLANCHING TIME
Asparagus
Thin Stalks 2 minutes
Thick Stalks 4 minutes
Beans
Green or wax 3 minutes
Lima 2-4 minutes
Broccoli, Florets 1
1
⁄
2
-inches across 3 minutes
Brussels Sprouts 3-5 minutes
Carrots
Small 5 minutes
Diced, sliced, or lengthwise strips 2 minutes
VEGETABLE BLANCHING TIME
Cauliflower, Florets 1-inch across 3 minutes
Corn
On Cob 7-11 minutes
Kernel 4 minutes
Greens 2 minutes
Peas, green 1
1
⁄
2
minutes
Turnips, diced 2 minutes
Deep Fry
Caution:
l Do not let cord hang or drape over edge of counter or table within reach of children.
l Remove cover for all deep frying. Never use any cover while oil is heating or while deep frying in this unit.
l Remove excess moisture and ice crystals from foods by blotting with paper toweling before deep frying. Moist foods
cause excess foaming and spattering. Even small amounts of moisture may cause oil to spatter.
l Use caution when deep frying doughs, such as beignets, donuts, dumplings, hushpuppies, and fritters. These foods may
develop air bubbles during heating, which may burst and cause burns. Use a slotted spoon or tongs rather than a fork
when turning, during frying, and when removing from oil.
l Use caution when deep frying flour tortillas. Flour tortillas contain air bubbles. During deep frying, oil can become
trapped within these bubbles. If not properly drained, the bubbles can burst and cause burns. Therefore, after deep fry-
ing tortillas, carefully raise them out of the cooking oil, but not out of the multi-cooker, and allow oil to drain from the
tortilla for approximately 30 seconds.
l Always allow multi-cooker to cool completely before moving, removing oil, or cleaning.
How To Use:
Note: When using the basket for deep frying foods, position the basket handle as shown in Fig. C on page 2.
Place multi-cooker on a dry, level, stable, and heat resistant surface away from countertop edge. Fill unit with cooking oil
up to the 10-cup oil level line, which is marked on the inside and outside of the unit. Never use more than ten, 8-ounce
cups of cooking oil. Set the heat control at 400° and preheat for 20 minutes.
During preheat time, prepare food for deep frying, making sure to remove excess moisture by patting food dry. Place
steam/fry basket on countertop and fill basket up to ½ full with food. Once oil has preheated, slowly lower basket into oil.
Fry food until golden brown.
Lift basket and using drain hooks, hook basket onto multi-cooker rim to drain. Empty basket on absorbent paper.
Allow oil to cool completely before handling the unit. If you plan to reuse the oil, strain it to remove any food particles.
Store strained oil in a tightly sealed container in a cool, dark place.
Food Frying Time
Chicken, raw, breaded 13 to 18 minutes
Fish, raw, battered or breaded 3 to 4 minutes
Fish, frozen 7 to 8 minutes
French fries, frozen 7 to 9 minutes
Food Frying Time
Onion rings, frozen 2 to 3 minutes
Onion rings, raw, battered 1
1
⁄
2
to 2
1
⁄
2
minutes
Shrimp, raw, breaded or battered 3 to 5 minutes
Frying Timetable
Helpful Hints
l Do not overfill the basket. Too much food lowers the oil temperature causing food to absorb too much oil.
l Use only a good, reliable brand of cooking oil for deep frying. Deep frying foods in butter, margarine, olive oil, or
animal fat is not recommended because of lower smoking temperatures.
l Foods that are battered rather than breaded may stick to the basket; therefore, you may wish to fry these types of foods
without using the basket.
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