HSN_DeepFryerManual 6/21/10 10:48 AM Page 1 USE & CARE LIFE IS ABOUT BALANCE AND EATING WELL I M P O R TA N T N OT I C E PLEASE DO NOT RETURN TO STORE. If you have any problems with this unit, contact Consumer Relations for service PHONE: 1-800-275-8273 or visit our website at wphousewares.com Please read operating instructions before using this product. Please keep original box and packing materials in the event that service is required. W.P. APPLIANCES, INC.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 1 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Read all instructions carefully. Do not touch hot surfaces. Use handles and knobs. To protect against electric shock, do not immerse heater control unit, cord, plug or deep fryer in water or other liquid. Close supervision is necessary when any appliance is used by or near children.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 3 Table of Contents Wolfgang Puck, owner of the famous Spago restaurants and one of the most influential chef-restauranteurs in America, is credited with reviving California’s rich culinary heritage. His cooking innovations, a result of blending fresh California ingredients with his classical French techniques, are enjoyed by world leaders, stars and fellow chefs alike.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 5 Additional Safety Precautions 1 Do not use the Fryer without oil. The Fryer will be severely damaged if heated dry. Only use liquid oil in your Deep Fryer. Never use solid fat or shortening, as this will cause your Deep Fryer to overheat, or possibly start a fire. 10 This Deep Fryer is designed with a Magnetic Release Power Cord that will break away from the Fryer base if the power cord is pulled.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 7 Before Your First Use Carefully unpack the Deep Fryer and remove all packaging materials. Remove the Deep Fryer Lid, Oil Pan, Oil Pot Filter Screen, Frying Basket, Control Panel and Housing. Wash all parts except the Control Panel and Power Cord in warm soapy water. Never immerse the Control Panel and Power Cord, simply wipe with a damp cloth. Do not use harsh or abrasive cleansers on any part of the Deep Fryer.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 9 Know Your Deep Fryer Know Your Control Panel In Order of Assembly Lid with viewing window and permanent filter Frying Basket with folding handle Control Panel Heater Control Unit Basket clip with MAX food level 1 Heating Element 2 Oil Pot Filter Screen 3 Drain Tap Filter Oil Pot with Drain Tap 4 Safety Drain Cap (Always ensure Drain Cap is in place when using Fryer.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 11 Assembling Your Deep Fryer Assembling Your Fryer Drain Tap Cap Assembling your Deep Fryer for Use 1 Place the Deep Fryer housing on a stable, level surface. 2 Ensure that all components of your Deep Fryer are completely dry prior to use to avoid risk of injury due to spattering. 3 Insert the oil pot into the Deep Fryer housing ensuring that the front of the pot (the front is indicated by the tap) is placed at an angle into the housing. (See figure 1).
HSN_DeepFryerManual 6/21/10 10:48 AM Page 13 Operating the Control Panel in Manual Mode 1 Add the appropriate amount of oil to the oil pot. Do not fill with oil above the maximum level or below the minimum level marked on the inside of the Deep Fryer pot. Using the Optional Countdown Timer 1 To fry with the optional timer, lower the food into the Fryer while the READY light is ON and press START/STOP to start the countdown timer.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 15 Operating the Control Panel in Program Mode Using the Program Function Using the Countdown Timer in Program Mode 1 Your Deep Fryer comes equipped with four pre-programmed settings for French Fries, Chicken, Fish & Shrimp. These settings are based upon frying no more than the recommended volume of food, i.e. not to exceed the MAX line on the frying basket.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 17 Frying Guide Guidelines for Deep-Frying Cooking times are suggestions. Adjust them according to your own preference and the amount of food being cooked. Do not cook more than 3.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 19 Preparing for Frying Many deep-fried foods are coated with a breading or batter before frying. This helps to retain the moisture and flavor of the food and protects the food from absorbing too much fat. Batters can also add appetizing texture, flavor and appearance to the food to be fried. Following are general guidelines for breading and battering foods, including a variety of coatings you may not have thought of before.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 21 Troubleshooting Guide Deep Fryer has no power The unit is not plugged in Plug the unit into a 120 volt AC outlet. The magnetic cord is not properly fastened See figure 5 on Page 11 for proper installation of the breakaway cord. The control panel is not properly seated See figure 3 on page 11 for proper placement of the control panel.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 23 Fried Chicken Spring Rolls In Vienna, fried chicken is always served with a salad of mixed greens, cucumbers, tomatoes, potatoes, etc. I must say, as a kid, I preferred mashed potatoes.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 25 Aromatics 4 servings 4 servings INGREDIENTS INGREDIENTS 1 (2-inch piece) fresh ginger, peeled 3 large cloves garlic 2 green onions Pinch red pepper flakes 1/2 cup peanut oil Pinch salt Pinch black pepper Pinch sugar METHOD 1 2 Hot Chinese Mustard Sauce In a food processor, combine the ginger, garlic, green onions and red pepper flakes. Turn on machine, slowly add oil and process mixture to a puree. Sauté mixture for 1 to 2 minutes.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 27 Shrimp Tempura with Cilantro Fried Spinach Leaves 4 servings 4 servings INGREDIENTS INGREDIENTS 16 large shrimp, peeled, cleaned and deveined, with tail intact 1 large or 2 small jalapeno peppers, seeded and minced 4 or 5 sprigs cilantro leaves chopped 2 medium limes, juiced Salt 1 bunch spinach leaves Peanut oil Salt Tempura Batter: 1 cup all-purpose flour 1 tablespoon baking powder 1 1/4 cups water 2 tablespoons sesame seeds 1/2 cup cilantro leaves,
HSN_DeepFryerManual 6/21/10 10:48 AM Page 29 Fritter Batter Enough batter for 1 pound of apples or bananas INGREDIENTS Vegetable Chips INGREDIENTS 1 pound parsnips, peeled and trimmed 1 pound carrots, peeled and trimmed 1 pound beets, peeled and trimmed 1/2 pound baking potato, scrubbed clean, but not peeled 1/2 pound sweet onion, peeled Peanut oil for frying 1/2 cup all-purpose flour salt fresh ground pepper 1 cup all-purpose flour 1 tablespoon baking powder 1 pinch salt 1 pinch fresh ground white p
HSN_DeepFryerManual 6/21/10 10:48 AM Page 31 Crispy Shrimp or Calamari with Chinese Noodles and Spicy Garlic Sauce 4 servings METHOD INGREDIENTS 1 Bring a large stockpot of water to a boil. 2 Make the sauce: In a large skillet or sauté pan, heat the 2 tablespoons of peanut oil. Over medium-high heat, sauté the garlic just until golden, 2 to 3 minutes. Stir in the sugar and continue to sauté until the garlic begins to caramelize, 1 or 2 minutes longer.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 33 Double Blanched Garlic Apple Spring Rolls 4 servings 4 servings INGREDIENTS INGREDIENTS 3 heads garlic Kosher salt 6 small Granny Smith apples, 4 oz.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 35 Cranberry Caramel Dipping Sauce Funnel Cakes 4 servings INGREDIENTS INGREDIENTS 1 large egg, room temperature 3/4 cup milk, room temperature 1 1/2 cups Bisquick® baking mix 2 tablespoons sugar Powdered sugar, for dusting Oil, for frying 1 cup sugar 4 tablespoons water 1 teaspoon lemon 1/4 cup orange 8 oz. cranberry juice 1 star anise METHOD METHOD 1 Preheat oil in Deep Fryer to 375°. 1 In a quart saucepot combine the sugar, water, and lemon juice.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 37 Pot Stickers Dipping Sauce 100 to 120 pot stickers approximately 1 1/2 cups sauce) INGREDIENTS INGREDIENTS Filling: 1/4 cup garlic cloves 1-inch piece fresh ginger, peeled 2 tablespoons peanut oil 1/4 cup dried fruits (apricots, cherries or raisins) 1/2 bunch cilantro leaves, minced 1/2 bunch green onions, minced Salt and pepper Pinch sugar 1/4 cup oyster sauce 1 tablespoon chile paste 1 tablespoon sesame oil 2 pounds pork butt, cubed Round wonton wrapp
HSN_DeepFryerManual 6/21/10 10:48 AM Page 39 Panko Scallops Japanese Shrimp Tempura 4 servings 4 servings INGREDIENTS INGREDIENTS 1 pound fresh sea scallops 1/2 cup all-purpose flour 2 large eggs, beaten 1/4 cup milk 1 cup panko (rice bread crumbs) Peanut oil, for frying Peanut Oil 1 pound large shrimp, peeled and deveined 1/4 cup cornstarch 1 cup sifted flour 1/2 teaspoon salt 2 beaten eggs 1 cup ice water METHOD 1 Preheat oil in Deep Fryer to 375°.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 41 Dynamic Steakhouse Onion Rings Worth the Work Fair Fries 2 servings 2 servings INGREDIENTS INGREDIENTS Peanut oil 2 large russet potatoes, peeled and soaking in water Peanut oil 1 jumbo sweet onion, sliced thin 1 cup buttermilk 1 cup all-purpose flour 2 teaspoons salt 1 cayenne pepper METHOD 1 Preheat peanut oil in Deep Fryer to 325°. 2 Cut the potatoes to desired shape. Pat the potatoes dry to remove any excess moisture.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 43 Deb’s Donuts Easy Egg Rolls Makes 8 Donuts 6 servings INGREDIENTS INGREDIENTS Peanut oil 1 8-ounce package pop-n-fresh buttermilk biscuits 1 Preheat peanut oil in Deep Fryer to 350°. 2 Open biscuit container and remove and separate biscuits.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 45 D’ Ann’s Italian Wontons Salt Cod Fritters 6 - 8 servings Makes about 20 small fritters INGREDIENTS INGREDIENTS 6 ounces Sweet Italian sausage, casing removed 1/4 cup chopped onion 1/2 teaspoon garlic powder Peanut oil 1/2 cup shredded mozzarella 1/4 cup grated parmesan 1 package wonton wrappers 1 cup marinara sauce for dipping 1 pound dried, boneless salt cod 2 cups milk 5 garlic cloves 2 bay leaves 5 sprigs fresh thyme 4 large russet potatoes, peeled
HSN_DeepFryerManual 6/21/10 10:48 AM Page 47 Rosettes Italian Frito Misto Makes about 25 4 - 6 Servings INGREDIENTS INGREDIENTS 1 cup whole milk 1 large egg 1/8 teaspoon kosher salt 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon butter vanilla extract 1 cup all purpose flour Oil for frying Powdered sugar, for sprinkling 1/2 pound cleaned squid, tubes and tentacles 1/2 pound large scallops, halved 1/2 pound shrimp, peeled and deveined 1/2 pound fresh, small sardines, cleane
HSN_DeepFryerManual 6/21/10 10:48 AM Page 49 Drop Donuts Falafel Makes about 2 dozen Makes 18 Falafel INGREDIENTS INGREDIENTS 1/2 cup granulated sugar 1/2 teaspoon kosher salt A few gratings of fresh nutmeg 2 1/4 teaspoons baking powder 2 cups all purpose flour, sifted 1/3 cup whole milk 1/4 cup heavy whipping cream 2 large eggs 1 teaspoon vanilla extract 1 teaspoon apple cider vinegar Canola oil, for frying Powdered sugar or cinnamon sugar, for rolling 1 12-ounce bag dried chickpeas, soaked for
HSN_DeepFryerManual 6/21/10 10:48 AM Page 51 Recipe Notes Recipe Notes 51 52
HSN_DeepFryerManual 6/21/10 10:48 AM Page 53 Recipe Notes Limited Warranty This warranty covers all defects in workmanship or materials in the mechanical and electrical parts, arising under normal usage and care, in this product for a period of 12 months from the date of purchase provided you are able to present a valid proof-of-purchase. A valid proof-of-purchase is a receipt specifying item, date purchased, and cost of item.