PROFESSIONAL DEEP FRYER DF55 For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. READ ALL INSTRUCTIONS. 2. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning the appliance. Extreme caution must be used when moving the Waring Pro® Professional Deep Fryer if it contains hot oil or other liquids. 3. Do not touch hot surfaces. Use handles and knobs. 4.
17. Be sure handles are properly attached to basket and locked in place. See detailed assembly instructions. 18. Do not use this appliance for other than intended use. 19. Periodically check for looseness of screws or nuts and retighten them. CAUTION: Overtightening can result in stripping of screws or nuts or cracking of handle or feet. 20. Do not exceed 60 minutes ON time within a period of 2 hours. SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY IMPORTANT SAFETY TIPS 1.
PARTS 1. 2. 3. 4. 5. 6. 7. 8. Lid with Handle Basket with Collapsible Handle Heating Element Power ON Indicator Light Oil Ready Indicator Light 2 Qt.
Breakaway Cord and Polarized Plug This appliance features a breakaway cord and polarized plug (one blade is wider than the other). The breakaway cord is designed to quickly disconnect from the appliance when a pulling force is applied. NOTE: The breakaway cord can fit into the appliance in only one direction. Please refer to printing on the cord connector that states “this side up.” To reduce the risk of electric shock, a polarized plug is featured. This plug is intended to fit only into a polarized outlet.
HOW TO USE YOUR WARING PRO® PROFESSIONAL DEEP FRYER 1. This appliance is designed for household use only. It is not intended for commercial use. 2. Before you use the Waring Pro® Professional Deep Fryer for the first time, remove all packaging materials and follow cleaning instructions in this book. 3. Lift off lid covering oil container. 4. Remove basket from oil container. Attach handle to basket by squeezing posts and assembling as in diagram. 5.
11. When recommended frying time has elapsed, raise the basket to see if the food has reached the required golden color. If the food is done, carefully lift and hang basket on hook inside the oil container. Allow oil to drain 10 to 20 seconds. Open lid, remove basket, and place cooked food onto absorbent paper towels. NOTE: To preserve oil quality, do not add salt or spices to the food until after it has been removed from the fryer. 12. When cooking is finished, turn temperature control to standby.
element must be seated properly or appliance will not operate. 10. Warning: When cleaning, use care – under-edge of deep fryer is sharp. 11. For storage, basket handle can be folded down to fit inside container. 12. Tip: For ease in cleaning, wipe control panel with damp microfiber cloth. Microfiber cloths are available in most kitchenware stores. NOTE: Oil staining on the heating element and oil container can be easily cleaned with a plastic scrubbing pad.
CAUTION: Heating element is extremely hot. Allow it to cool thoroughly before removing it. You will find a reset button on the front of the control panel below controls. Using a toothpick or another long, thin object, push the reset button and properly place the control panel back into position. NOTE: The unit will not work if the control panel is not properly mounted. Plug the unit back in, turn on and continue use.
FRYING FROZEN FOODS • Due to their extremely low temperature, frozen foods inevitably lower the temperature of the oil. For best results, do not overload the basket with frozen foods. • Follow the instructions on the frozen food package for cooking time and temperature. • Frozen foods are frequently covered with a coating of ice crystals, which should be removed before frying. Lower the basket very slowly into the oil in order to ensure that oil does not boil over.
Cook only as much as will float easily in the oil. Too much added to the Waring Pro® Professional Deep Fryer will cause the temperature to drop, and the pieces will be difficult to turn. Turn bread when it rises to the top of the oil, taking care not to pierce it. Lift cooked breads from the fryer; allow them to drain for a moment, then place on paper towels to drain.
Heat vegetable oil in Waring Pro® Professional Deep Fryer until it reaches 375°F. Carefully lower 3 doughnuts into the hot oil – do not overcrowd! Fry on each side, about 1½ to 2 minutes, turning with a slotted spoon or wire skimmer. Remove and drain on layered paper towels. Pat gently to remove any excess oil, and sprinkle with desired amount of sugar.
Cut wing tips from wings and discard or reserve for making chicken stock. Split each wing at the joint and cut through so there are 2 pieces from each wing. Rinse and dry completely. In a large bowl, combine the melted butter, hot sauce and cider vinegar and stir until completely blended. Heat oil until it is 375°F. Put half the wings into the Waring Pro® Professional Deep Fryer and cook until browned and crispy, about 12 to 15 minutes. Remove wings; drain briefly on layered paper towels.
Fried Calamari Makes about 3 servings 1½ 1¹∕ ³ 2 ¾ ¾ vegetable oil for frying pounds cleaned calamari, including some tentacles cups unbleached, all-purpose flour teaspoons finely chopped parsley teaspoon granulated garlic teaspoon each: kosher salt and freshly ground pepper marinara sauce for dipping fresh lemon wedges for garnish Rinse and drain the calamari; place on thick layers of paper towels, pressing and blotting them completely dry with another layer of paper towels on top.
Herbed Beer Batter Onion Rings Makes 2 to 4 servings ¾ 1 ½ 1 1 ¾ 1–2 cup plus 2 tablespoons lager or ale cup unbleached, all-purpose flour cup chopped fresh parsley tablespoon chopped fresh thyme teaspoon finely chopped fresh garlic teaspoon kosher salt onions (about 1 pound total) flour for dusting vegetable oil for frying kosher salt for sprinkling In a medium bowl, whisk the beer into the flour until smooth. Stir in the parsley, thyme, and garlic. Let batter stand 30 minutes. Stir in salt.
Better than Fast Food French Fries Makes about 6 servings 2 peanut or vegetable oil for frying russet potatoes kosher salt and freshly ground pepper to taste Heat the oil in the Waring Pro® Professional Deep Fryer to 325°F. Cut potatoes into french fry-cut uniform sticks (about 6 x 6 mm) or into slices ¼ inch or less thick. As you cut, put the potatoes in a bowl of ice water to keep them from turning brown. Drain and dry the potato strips completely and thoroughly.
Crispy Chicken Fingers with Honey Mustard Sauce Makes 6 servings 3 3 1 12 4 1 ½ ¼ ¼ ¼ ¾ tablespoons kosher salt tablespoons brown sugar cup boiling water ice cubes skinless, boneless chicken breast halves cup unbleached, all-purpose flour teaspoon kosher salt teaspoon freshly ground pepper teaspoon paprika teaspoon granulated garlic powder cup buttermilk or regular milk Honey Mustard Sauce ½ ¼ cup honey cup Dijon mustard (regular or grainy) Combine salt, sugar and boiling water in a medium-large heat-pr
DEEP FRYING GUIDE – Fresh or Uncooked Foods Fresh indicates food prepared from a recipe or purchased fresh, not frozen. Read package label to determine if prepared, packaged foods are NOT precooked. If frozen, do not thaw; place foods directly from package into preheated oil. If there are ice granules around prepared foods, set pieces on a paper towel and pat dry. Moist vegetables will cause the oil to splatter. Frying times may vary because of food temperature, quantity and size of pieces.
DEEP FRYING GUIDE – Prepared Foods Prepared foods listed in this chart are breaded and cooked prior to packaging. If frozen, do not thaw; place foods directly from package into preheated oil. If there are frozen ice granules around prepared foods, set pieces on a paper towel and pat dry. Use this chart as a guide to deep frying times. Best results are obtained when food is cooked in small batches and size of pieces is uniform.
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