I just got one of these w/Instructions, Says fill oil to fill level line inside. Cooking oil or shortening. Never use more than (2) - 8 ounces cups of cooking oil or (1) pound of shortening. Hope this helps!
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the oil depends on the food item you intent to fry and the size and quantity. If there is only few items then use oil to just dip them in soaked but if there is more items to be done , then you can have the to be fried food just having the fully dipped level of oil.
Since the oil which is fried once is never used, it is good to use the least quantity that is needed so as not to waste oil.
Hence there is no specific fill line, but your Logic..
Please use blended vegetable oil, pure corn oil, sunflower oil,
soybean oil or grapeseed (canola oil) because these oils have a high
smoke point. Peanut oil is not recommended because it greatly
impacts the flavor.
• Oils should never be mixed when deep frying.
• High heat, water, and burnt food particles break down the oil’s smoke
• Replace oil if you notice:
- Excessive smoking at normal temperatures
- Strong oil discoloration
- A rancid smell
- Excessive foaming around the frying food
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It seems to me that if the fries always turn out to soggy what you need to do is to cook them at a higher temperature for a shorter period of time, I think they are sitting in the oil far to long hence the soggy result.
Oil darkens with use the oil food molecules burn when subjected to high prolonged heat.
When frying foods such as fish or chicken use the oil once.
Do not filter oil over to reuse. Storing the oil in the refrigerator
may extend the life of the oil, this should not be done ever. This
process of chilling the oil and then burning the oil to room
temperature causes excessive splattering furing the heat up.
Storing the covered oil in a cool dark place, for up to three
months. ( remember to check oil when you use for color, smell, or
excessive foaming. Throw out if there is signs of all the above.
This unit has a warranty for one year from the day of purchase.
When starting let unit reheat 7-10 minutes. This will get the heat
to desired temperature. Re4ady light will cycle on/off during frying as
temperature fluctuates due to food load.
Types of foods cooking: temperatures and time of cooking
Chicken strips 375 F. 5-8 minutes
Chicken pieces, bone-in 375 F. 15-20 minutes
Fish, battered 340 F. 8-10 minutes
French fries, frozen 375F. 3-5 minutes
F375F. 3-5 minutes
Onion rings 375 F. 3-5 minutes
Shrimp, breaded 375 F. 2-5 minutes
When frying frozen food if iced rub off lose as this can make the
temperature of oil cool down. Pre-cooked frozen food cooks faster and
does not come out oily.
I cannot wait to start cooking in mine as I got it for a christmas gift. Great recipes in the owners manual:
Apples fritters yum yum,beer batter for fish or chicken, deep fried
chicken , chicken Kiev, quick doughnut made from biscuits, add topping
of ground cinnamon and suger.
Some Deep Fryers heat up faster than others, please see details below for pre-heating times:
Non-Immersion Element (No element in the Oil): 25 to 30 Minutes
Immersion Element (Element in the Oil): 7 to 10 Minutes
Are you by any chance overloading the fryer? try smaller batches.
Preheat the oven to 180 to 200 F.
Heat the oil in the fryer to 280 or 290 F. In small batches appropriate to the size of the fryer (fries for a serving of 4 people may need to be divided into 2 or 3 groups), fry each batch for about 8 minutes at this temp. Remove to a holding bowl. They will look limp, nasty and oily. (This uses 1/4" square fries from baking pototoes cut with a standard mandoline.)
When all the fries have been precooked, increase the oil temp to 375 F. Add the fries back to the oil in the same sized batches as before. It will take 3 to 5 minutes for them to crisp and brown. Drain, salt, and move to a cloth-lined bowl and hold in the 180 F. oven. Let the oil temp recover to 375 F. and cook the next batch in the same manner. Repeat, holding interim fries in the 180 oven, until all the fries are done.
When all batches are done, toss to distribute salt and the new fries with old, and serve immediately. Properly done, all commercial french fries pale in comparison to these.
However, I cannot guarantee that this method works with frozen commercial products. I always use fresh baking pototoes. That said, the frozen product should work to its optimal advantage when done in small batches with the first batches held in the warming oven as the other batches are done.
If it still doesn't reach 300 F then by all means take it back to the shop and ask for a replacement. If you're out of warranty get an estimate for a repair.
Good luck and bon apetite ;]