Recipe Booklet Reverse Side INSTRUCTION BOOKLET Compact Deep Fryer For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT Thank you for purchasing the Cuisinart CDF-100C Compact Deep Fryer. To ensure that you get the most out of your purchase and enjoy this product for years to come, please note the following: • Do not leave the unit unattended while the power in on and/or if the unit is in use. • Operate the unit only with the recommended amount of oil, never run "dry" (without oil). • Some smoke may appear when operating the unit.
Before the first use Remove all packaging materials and any promotional labels or stickers from your deep fryer. Be sure all parts (listed above, Parts and Features) of your new appliance have been included before discarding any packaging materials. You may want to keep the box and packing materials for use at a later date. 1. Pour fresh oil into the bowl up to the oil fill level (1.1 Liter). The oil fill level is indicated on the bowl. 2. See assembly instructions regarding power cord.
WARRANTY Limited Three-Year Warranty We warrant that this Cuisinart product will be free of defects in material or workmanship under normal home use for 3-years from the date of original purchase. This warranty covers manufacturer’s defects including mechanical and electrical defects. It does not cover damage from consumer abuse, unauthorized repairs or modifications, theft, misuse, or damage due to transportation or environmental conditions.
CONTENTS Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Fun and Different Ideas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Recipes Beer Batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Tempura Batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Crumb Coatings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
The following versatile batters can be used for chicken, fish, seafood, and vegetables. RECIPES Crumb Coatings An alternative to batter is simply to coat the items you are frying with a crumb mixture. Some examples of crumb mixtures are: • Seasoned breadcrumbs Beer Batter Makes 1½ cups (375 ml) 1 ½ 1 cup unbleached, all-purpose flour teaspoon (2 ml) kosher salt cup (250 ml) beer Place flour and salt in a mixing bowl. Add the beer and stir with a whisk to incorporate.
Sweet & Spicy Glaze Creamy Blue Cheese Dressing Makes 1¼ cups (300 ml) ¹⁄³ ¹⁄³ ¹⁄³ 2 2 1-2 cup (75 ml) apricot preserves cup (75 ml) orange marmalade (orange rinds finely chopped) cup (75 ml) ketchup tablespoons (30 ml) balsamic vinegar tablespoons (30 ml) Worcestershire sauce teaspoons (5-10 ml) Tabasco® or other hot sauce, to taste Place all ingredients in a medium bowl. Stir with a whisk until completely blended and homogenous. Add hot wings and toss to coat.
Vegetable Tempura Makes 2 servings Tempura batter: 1 large egg yolk 1 cup (250 ml) ice water ¾ cup (175 ml) cake flour ¼ cup (50 ml) cornstarch ¾-1 pound (375-500 g) assorted sliced vegetables (i.e. green beans, asparagus, sweet potato, eggplant, onions, carrots, broccoli, cauliflower, zucchini) In a mixing bowl, whisk together the egg yolk and the ice water. Add the cake flour and cornstarch and whisk to incorporate the ingredients. The batter will appear lumpy.
Perfect French Fries Place the olive oil in a 10" (25 cm) skillet and place over medium heat. Add the peppers and onion and sauté for at least 5 minutes until the vegetables soften slightly. Stir in the garlic and salt and cook for another 5 minutes. Remove the vegetables from the heat and allow to cool for a few minutes. Once the vegetables are cool to the touch add them to the crabmeat. Add the eggs, panko, mayonnaise, Worcestershire, Dijon, Old Bay®, and dash or two of hot sauce if desired.
Add the corn, red pepper, green onion, and hot sauce to the batter. Cover with plastic wrap and allow to rest in the refrigerator for at least an hour and no more than 24 hours. When you are ready to use the batter: Fill the Cuisinart™ Deep Fryer with vegetable oil to the maximum line. Preheat to 375˚F (190°C). While the oil is heating, place the egg white in a separate mixing bowl and beat until stiff but not dry peaks form.
Continue to make the remaining ravioli. Keep prepared ravioli on a clean tray or cutting board and dust them with plenty of cornstarch. Once finished, cover in plastic. Fill the Cuisinart™ Deep Fryer to the maximum line with vegetable oil. Preheat to 375˚F (190°C). When oil is ready, fry ravioli 2 at a time. Do not overcrowd. Lower basket into oil and fry for about 1 to 2 minutes, until golden and crispy. Drain ravioli on layered paper towels and season lightly with salt.
minutes, turning as necessary. Lift basket, let drain, then remove using tongs to drain on layered paper towels. For Beer Battered Chicken Use the same amount of chicken and also cut into strips about 1 inch (2.5 cm) wide. Dip into rested Beer Batter (page 4), allowing excess batter to drip off the chicken. Fry in batches at 375˚F (190°C) for about 4 to 6 minutes until golden and crispy. Drain on layered paper towels and season with salt and pepper. Continue with the remaining batches. Serve immediately.
7 ml 45 ml 2,5 ml 125 ml 2,5 ml 1 ou 2 ½ c. à soupe de sucre granulé 3 c. à soupe de lait entier ½ c. à thé d’extrait de vanille pure ½ tasse de farine tout usage non blanchie ½ c. à thé de poudre à pâte pommes fermes, Granny Smith de préférence, tranchées (soit environ 230 g [8 oz]) sucre à la cannelle pour saupoudrer Dans un bol à mélanger, remuer ensemble le jaune d’œuf avec le sucre.
