Hamilton Beach 35200 Manual De Instrucciones página 6

Frying
check food package or "Frying Chart."
Ready-to-Cook Light will come on when
oil has reached preset temperature.
7. To fry unbattered food, place food in
Frying Basket and proceed with Step 8.
To fry battered foods (such as tempura
batter), lower Frying Basket into oil and
then carefully drop food directly into oil.
NOTE: To ensure that all food is
properly cooked, do not exceed
maximum amount of food to be fried in
one batch. See "Frying Chart."
8. Carefully place Frying Basket in fryer.
Frying Chart
FOOD
Frozen french fries
Freshly cut french fries
Frozen onion rings
Frozen fish sticks
Frozen butterflied shrimp
Frozen chicken tenders
Frozen chicken wing pieces
Fresh chicken wing pieces
NOTES:
• Length of cooking time and temperature
may vary based on batch size and
weight.
• For best results, fry a single layer of food
for each batch.
• Frozen, uncooked chicken should be
thawed, excess water removed, and
patted dry with paper towel prior to
cooking.
6
(cont.)
Close lid.
TEMPERATURE
375ºF (190ºC)
375ºF (190ºC)
375ºF (190ºC)
350ºF (180ºC)
350ºF (180ºC)
375ºF (190ºC)
375ºF (190ºC)
375ºF (190ºC)
NOTE: Never operate unit without oil in
Oil Pot or unit will exceed temperature
limit and will require resetting.
9. When frying is done, remove Lid,
raise Frying Basket, and hook over
Removable Oil Pot to drain.
NOTE: Do not allow condensation to
drain into Oil Pot while removing Lid or
while unit is off.
10. Carefully empty food from Frying
Basket and place in a bowl or colander
lined with paper towel. Fill and repeat
as needed.
11. Turn Timer to OFF ( ) and unplug
appliance after use.
TIP: Ready-to-Cook Light may go out after
frying a batch of food. When oil has reached
selected temperature, Ready-to-Cook Light
will come back on. Unit is now ready to fry
next batch of food.
FRYING
COOKING TIME
• See "Frying Tips" for more information to
obtain best results.
• Always follow package directions.
• When cooking meat, poultry, or fish,
use cooking thermometer to determine
internal temperatures.
• Visit foodsafety�gov for more information
on safe internal cooking temperatures.
2 to 3 minutes
7 to 8 minutes
2 to 3 minutes
2 to 3 minutes
3 to 4 minutes
3 to 5 minutes
8 to 10 minutes
7 to 9 minutes
INTERNAL TEMP/
DONENESS
Brown and crisp
Brown and crisp
Brown and crisp
145ºF (63ºC)
145ºF (63ºC)
165ºF (73ºC)
165ºF (73ºC)
165ºF (73ºC)