13769 User Manual

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Draining and Recycling Oil

WARNING! Be careful around hot parts and hot spitting oil. Remember that theoil

is actually hotter than boiling water! Never put hands in the oil. Always keep

hands and face away from rising steam or spitting oil.

IMPORTANT:

Cooled, used oil should be removed from the tank

and ltered after every frying session.

1. Use the handle lid to open; remove the fry basket

fromunit. Setaside.

2. Remove the lid by releasing the black tabs from

thecentral spindle. Grasp lid rmly and pull lid up and off.

(SeeFigure6.) Setlid aside.

3. Use the special oil drain spout to pour used oil from the tank.

NOTE: DO NOT pour used oil down any household drain.

Discardused oil into a container with a lid and dispose

ingarbage.

4. Filter the cooled oil through a ne sieve into a wide-neck,

airtight,covered container. Use a funnel to avoid oil spillage.

NOTE: A paper towel, coffee lter or piece of clean cotton material

can be placed in the fry basket and used to lter used oil.

5. As oil will absorb food avors and odors, it’s a good

idea tolabel the container with the type of food that was

cooked in the oil. Forexample: sweet desserts, vegetables,

chicken, sh, etc.

6. Replace used oil with fresh if the oil has an unpleasant

odor, ifitsmokes, foams, or bubbles when it is heated.

Cooking Chart

WARNING! ALWAYS USE A MEAT THERMOMETER

TOENSURE THAT MEAT, POULTRY AND FISH ARE

COOKED THOROUGHLY BEFORE EATING.

The following chart is intended as a basic guide only. The quantity of food fried at one time and the type/size

of food being fried may alter the total cooking time. Remember, frying smaller batches will result in better

cooking times and a higher food quality. Adjust cooking temperature and cooking time to suit your taste.

FOOD

TEMP COOKING TIME

Fish, battered, fresh or thawed 325° F - 350° F 5 to 10 minutes

Vegetables, breaded, thawed 350°F 4 to 6 minutes

Donuts 350°F 3 to 5 minutes

Chicken pieces, bone-in, fresh or thawed 350°F 10 to 15 minutes

Chicken strips, frozen 375° F 5 to 10 minutes

Shrimp, breaded, thawed 350°F 2 to 3 minutes

Shrimp, breaded, frozen 375° F 4 to 5 minutes

Fritters 375° F 2 to 4 minutes

French fries/onion rings, frozen 375° F 3 to 5 minutes

PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be cooked

toaninternal temperature of 145ºF/63ºC. Pork should be cooked to an internal temperature of 160ºF/71ºC

and poultry products should be cooked to an internal temperature of 170ºF/77ºC - 180ºF/82ºC to be sure

any harmful bacteria has been killed. When reheating meat/poultry products, they should also be cooked

to an internal temperature of 165ºF/74ºC.

NOTE: Frozen foods may require different cooking times and temperatures; follow package directions.

Use 374ºF/191ºC for all foods that have package instructions for a higher temperature and adjust times

asnecessary.

IMPORTANT: Remove ice crystals from frozen foods before placing in the hot oil.

CAUTION: NEVER ll the fry basket more than 2/3 full.

Figure 6

Oil Drain

Spout

2 Black Tabs

Central Spindle

13769, 14716_BELLA_0.9L Deep Fryer_145x210_IM_R17.indd 9 2020-03-09 11:04 AM

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Bella 13769 0.9L Deep Fryer

User Manual - Page 11