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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.
• Oil should be ltered regularly.
• DO NOT pour oil from the Deep Fryer without rst removing fry basket(s), control panel/heater
assembly and tank from the Deep Fryer body.
NOTE: DO NOT pour used oil down any household drain. Discard used oil into a container with a lid
and dispose in garbage.
• Filter the cooled oil through a ne sieve into a wide-neck, airtight, covered container. If necessary,
use a funnel to avoid oil spillage.
NOTE: A coffee lter or piece of clean cotton material can be placed in a colander and used to lter
used oil.
• As oil will absorb food avors and odors, it’s a good idea to label the container with the type of
food the oil was used to cook in. For example: desserts, chicken, sh, etc.
• Store oil in the refrigerator until next use.
Cooking Chart
WARNING! ALWAYS USE A MEAT THERMOMETER TO ENSURE THAT MEAT AND FISH ARE COOKED
THOROUGHLY BEFORE EATING.
The following chart is intended as a guide only. The quantity of food fried at one time may alter the
total cooking time necessary. Remember, frying smaller batches will result in shorter cooking times
and higher food quality. Turn the timer control dial to the desired fry time. Adjust frying temperature
and times as necessary to suit your taste.
FOOD TEMP COOKING TIME
Mushrooms 340ºF /170ºC 2-5 minutes
Eggplant 340ºF /170ºC 5-7 minutes
Broccoli 356ºF /180ºC 3-5 minutes
Onion Rings (fresh) 356ºF /180ºC 3-5 minutes
Onion Rings (frozen) 340ºF /170ºC 5-6 minutes
French Fried Potatoes (fresh)
Blanch 265ºF /130ºC 2-3 minutes
Deep Fry 356ºF /180ºC 3-4 minutes
French Fried Potatoes (frozen) 375ºF /190ºC 3-5 minutes
Chicken Wings 356ºF /180ºC 8-10 minutes
Chicken Tenders 340ºF /170ºC 6-10 minutes
Chicken Pieces 375ºF /190ºC 13-20 minutes
Chicken Nuggets, frozen 340ºF /170ºC 6- 7 minutes
Shrimp (fresh, thawed) regular or jumbo 340ºF /170ºC 4-8 minutes
Shrimp (frozen) regular or jumbo 375ºF /190ºC 1-4 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 375ºF/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 any fry basket more than 2/3 full.
15. Allow foods to cook. Gently move the basket from side to side once or twice during cooking to
encourage even browning on all sides. Check the food’s cooking progress through the viewing window.
CAUTION: Do not raise lid during deep frying! Hot oil could spatter out of the Deep Fryer causing
burns orother injuries.
16. One beep will sound when the set time is up.
WARNING: Use caution when opening lid; steam escapes as soon as the lid is opened.
Use oven mitts when handling hot materials.
17. Remove lid and turn food as needed. When food is cooked to desired doneness, using oven mitts,
grasp fry basket handle and lift fry basket out of the oil. Carefully rest the fry basket on the back of
the oil tank. Allow cooked foods to drain for 5-10 seconds.
NOTE: To prevent early degradation of the oil, do not add salt or other spices to the food during
frying orwhen the food is draining above the oil.
18. Use the fry basket handle to lift up and remove fry basket(s) containing food. DO NOT touch fry
basket wires as they are very hot!
19. Use a heat-resistant long-handled fork or tongs to remove cooked food or pour cooked foods from
fry basket onto absorbent paper towels to soak up excess oil.
20. To deep fry another batch of food, replace lid, allow unit to reheat. When the oil reaches the
selected cooking temperature, the green READY light will illuminate. Replace fry basket(s) into the
oil, turn the timer dial to the desired fry time and continue deep frying.
21. When all cooking is complete, turn the temperature control dial to “MIN” and the timer control dial
to OFF. Finish removing all fried food from the fry basket(s) onto absorbent paper towels.
22. Unplug the polarized plug from the wall outlet, then detach the cord from the appliance receptacle.
23. Replace the lid and allow oil and Deep Fryer to cool.
WARNING! Oil will remain hot for an extended period of time. Be sure all parts of the Deep Fryer
andtheoil have cooled completely before discarding or storing oil and cleaning the unit.
Helpful Hints
Frying
• Never over-ll the fry basket(s) with food. Maximum basket capacity is 2/3 full.
• Maximum food frying capacity for the large fry basket is 12 cups, almost 4 lbs. Maximum food
frying capacity for the small fry baskets is 4 cups, almost 1.5 lb. per basket.
• Fry more batches of smaller amounts of food. Best results are obtained when the hot oil can freely
circulate all around the food.
• In general, pre-cooked foods require higher temperatures and less cooking time.
• Cut or sort food into uniform sizes. Cook same-size pieces together so they will be cooked
in the same amount of time.
• Be sure foods are free from ice crystals and excess moisture before frying.
Water on the surface of the food can cause the oil to spatter and foam.
• When using a breading, evenly coat the food to be fried. Fine, uniform crumbs stick better than
coarse, uneven ones. Shake off all extra breading to help keep oil clean.
• To prevent contamination of the oil, do not add salt or other spices to the food during frying or
when thefood is draining above the oil.
• Space coated foods so they do not touch while cooking.
• For best results when frying doughs or foods dipped in a liquid batter, place the foods into the
basket rst and then lower the fry basket into the hot oil.
• Always use the fry basket to lift food out of the oil; hook the basket to the rim and allow oil to drain.
Thenremove fried food from the fry basket.
Oil
WARNING! Never, under any circumstances, add water or any other liquid to the oil.
• Never over-ll or under-ll the fryer with oil. The minimum oil capacity is 3.91 liters (4.13 qt./17
cups). Themaximum oil capacity is 4.5 liters (4.75 qt./19 cups). Both the MIN and MAX oil levels are
marked onthe inside of the tank.
WARNING: Under- or over-lling the oil tank may damage the Deep Fryer and could result in serious
personal injury.
• Always use sunower oil, vegetable oil or corn oil. Never use hard fats, olive oil or oil with a high
water content.
• Never mix different oils together to fry foods.
• Never use butter or margarine to fry foods.
• When frying sh or seafood, the oil may absorb a “shy” taste or odor. To eliminate transferring
this “shy” taste or odor to other foods, we suggest changing the oil before frying other foods.
SO-312096_14406 BELLA 4.5L deep fryer IM_R6.indd 8-9 2016-08-23 9:36 AM
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