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TIPS AND HINTS
• When cooking foods dipped in fresh batter,
first lower basket. Using tongs, add food
directly to oil. Use basket to lift out food
when finished cooking.
• Sort or cut food into pieces of uniform size.
All the food will then be cooked in the same
amount of time. To reduce splattering,
remove excess moisture or ice from food.
• The oil does not need to be changed after
each use. In general, the oil will be tainted
rather quickly when frying food containing a
lot of protein (such as poultry, meat or fish).
When oil is mainly used to fry potatoes and it
is filtered after each use, it can be used an
additional 4 to 6 times. However, do not use
the oil for longer than 6 months.
• Once the oil has cooled, line a sieve with
cheesecloth. Grasp each side of the
removable oil container and lift upward. Pour
the oil through the sieve and strain the used
oil through it to remove food particles,
crumbs and impurities. This process is safe
to repeat 3 or 4 times without the oil
deteriorating.
• It is important to follow the temperature
recommendation for every recipe. If the
temperature is too low, the fried food
absorbs oil. If the temperature is too high, a
crust quickly forms on the outside while the
inside remains uncooked.
• For best results, drop freshly sliced food into
basket one piece at a time.
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.
FILTERING AND CHANGING THE OIL
• WARNING: Always remove the plug from wall
socket before cleaning. Allow the Cuisinart
®
3.4-Quart Deep Fryer and the oil to cool
completely (approximately 2 hours) before
cleaning or storing. Never immerse the deep-
fryer body control panel, cord or plug in
water or any other liquids.
• The oil does not need to be changed after
each use. In general, the oil will be tainted
rather quickly when frying food containing a
lot of protein (such as poultry, meat or fish).
When oil is mainly used to fry potatoes and it
is filtered after each use, it can be used an
additional 4 to 6 times.
• Once the oil has cooled, line a sieve with
cheesecloth. Grasp each side of the
removable oil container and lift upward. Pour
the oil through the sieve and strain the used
oil through it to remove food particles,
crumbs and impurities. This process is safe
to repeat after 3 or 4 times without the oil
deteriorating.
• Used oil can be successfully stored in a cool,
dark place for up to a month in a clean,
airtight container. Refrigeration or freezing
increases the oil’s lifespan by several
months. However, do not use the oil for
longer than 6 months. DO NOT STORE THE
OIL IN THE DEEP FRYER. Add a little fresh
oil each time you reuse the oil.
Any other servicing should be performed by a
Certified Customer Service Representative.
TIPS FOR FRYING
Heat oil to 375°F unless recipe specifies
otherwise. A cube of bread should brown in
approximately 60 seconds. Correct temperature
is extremely important. If the temperature is too
high, breads will brown before the insides have
cooked; if it is too low, the bread will absorb the
fat and become soggy and greasy.
Cook only as much as will float easily in the oil.
Too much added to the Cuisinart
®
3.4-Quart
Deep Fryer will cause the temperature to drop,
and the food 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 in the basket for a moment,
then place on paper towels to drain.
8
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