Page 1
INSTRUCTION AND
RECIPE BOOKLET
Compact 2-Litre. Deep Fryer
For your safety and continued enjoyment of this product, always read
the Instruction Book carefully before using.
CDF-130A
Page 2
CONTENTS
Important Safeguards ........................................ 2
Important Safety Tips ........................................ 3
Parts and Features ............................................ 4
Operating Instructions ....................................... 5
Filtering and Changing the Oil .......................... 6
Cleaning and Maintenance ................................ 6
Safety Features .................................................. 6
Tips and Hints .................................................. 7
Frying Frozen Foods ......................................... 7
Deep-Frying Guide ............................................ 8
Recipes .............................................................. 9
Warranty ........................................................... 12
IMPORTANT
SAFEGUARDS
When using electrical appliances, basic safety
precautions should always be taken, including
the following:
1. READ ALL INSTRUCTIONS.
2. Unplug from outlet when not in use and
before cleaning. Allow to cool before
putting on or taking off parts, and before
cleaning the appliance. Extreme caution
must be used when moving the
Compact 2-Litre. Deep Fryer
hot oil or other liquids.
3. Do not touch hot surfaces. Use handles
and knobs.
4. To protect against electric shock, do not
immerse heating element, cord, plug or
deep fryer in water or other liquids.
5. This appliance is not for use by children.
Close supervision is necessary when
any appliance is used near children or
individuals with certain disabilities.
6. Never leave appliance unattended when it
is connected to the power outlet.
7. Always attach breakaway cord to
appliance rst, then plug into wall outlet.
8. Do not operate any appliance with a
damaged cord or plug, or after the
appliance malfunctions or has been
damaged in any manner. Return appliance
to the nearest Cuisinart Certied
Cuisinart®
if it contains
Consumer Service Centre for examination,
repair or adjustment.
9. The use of attachments not recommended
or sold by the manufacturer may result in
re, electric shock or injury.
10. Do not use outdoors.
11. Do not let cord hang over edge of table or
counter, or touch hot surfaces.
12. Do not place on or near a hot gas or
electric burner, or in a heated oven.
13. Do not operate under cabinets.
14. The appliance will automatically shut off
if operation exceeds 12 minutes without
oil. If this occurs, resetting of the
appliance is required.
15. If appliance still does not function after
following reset instructions, please
contact a Cuisinart Certied Consumer
Service Centre for assistance.
16. Be sure handles are properly attached to
basket and locked in place. See detailed
assembly instructions.
17. Do not use this appliance for other than its
intended use.
18. Periodically check for looseness of
screws or nuts and retighten them.
CAUTION: Overtightening can result in
stripping of screws or nuts or cracking of
handle or feet.
19. Do not exceed 60 minutes ON time within
a period of 2 hours.
20. Do not operate your appliance in
an appliance garage or under a wall
cabinet.When storing in an appliance
garage, always unplug the unit from the
electrical outlet. Not doing so could create
a risk of re, especially if the appliance
touches the walls of the garage or the
door touches the unit as it closes.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
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Page 3
IMPORTANT SAFETY TIPS
1. Always keep lid closed while deep fryer
is cooking food. Use basket handle to
raise and lower basket. After removing lid,
always raise basket out of hot oil, rest on
basket hook and allow food to drain for 10
to 20 seconds.
2. BEWARE OF STEAM WHEN
OPENING LID.
3. Wet food should be dried rst with
paper towels. Remove loose ice from
frozen foods. Close the lid when frying.
Beware of oil splattering when food is put
into the oil.
4. Keep appliance at least 10cm away from
walls or other objects during operation. Do
not place any objects on top of appliance
while it is operating.
5. Be sure oil container is lled to at
least the minimum oil level. Do not ll
above the maximum. Do not operate
appliance without oil or with an insufcient
amount of oil. Never pour oil into heated
oil container.
6. Do not operate this appliance if the lid and
the oil container are not completely dry.
7. Keep this fryer out of reach of children
while in use and away from edges of
countertops, where it could be pulled off
or pushed over by children.
8. DO NOT use any solid/hydrogenated oil,
olive oil, grapeseed oil, shor tening or lard
in this deep fryer. DO NOT MIX OILS as
they may have different smoke points.
USE GOOD QUALITY oil that has a smoke
point of 200˚C or higher.
BREAKAWAY CORD
This appliance features a breakaway cord.
The breakaway cord is designed to quickly
disconnect from the appliance when a pulling
force is applied. NOTE: The breakaway cord can
t into the appliance in only one direction. Please
refer to printing on the cord connector that states
“This Side Up.”
Always attach plug to appliance rst, then plug
cord in the wall outlet. To disconnect, turn any
control to “off,” then remove plug from wall outlet.
CAUTION: To prevent damage to countertop or
tabletop nish, use a nonammable, heat-resistant coaster or placemat between the appliance
and the countertop or tabletop surface. Never
place on carpet, furniture, or other combustible
materials.
Page 4
PARTS AND FEATURES
6
1. Lid with Handle
2. Basket with
Detachable Handle
3. Heating Element
4. Power ON
Indicator Light
5. Oil Ready
Indicator Light
4
10 9
8
6. Oil Container
7. Brushed Stainless
Steel Body
8. Reset Button
9. Temperature
Control Knob
5
2
1
6
7
3
4
Page 5
BEFORE THE FIRST USE
Remove all packaging materials and any
promotional labels or stickers from your deep
fryer. Be sure all parts (listed under, Parts
and Features) of your new appliance have been
included before discarding any packaging
materials. You may want to keep the box and
packing materials for use at a later date.
Before using your
Deep Fryer
from shipping by wiping the base with a moist
cloth. Thoroughly clean the oil container, lid, and
basket. The oil container lid and basket are
dishwasher safe. Never immerse the appliance in
water; water must not be allowed to penetrate
the interior of the appliance.
Cuisinart® Compact 2-Litre.
for the first time, remove any dust
OPERATING
INSTRUCTIONS
1. Lift off lid covering oil container.
2. Remove basket from oil container.
Attach handle to basket by squeezing
posts and assembling as in diagram.
3. Insert the control panel into the stainless
steel body as seen below. Note: The
immersion heating element will not heat up
unless the control panel is correctly installed.
4. Pour approximately 2 litres of good quality
vegetable, corn, canola, soybean, or peanut
oil into reservoir until it reaches a level
between the MIN and MAX marks inside the
container. DO NOT OVER- OR UNDER-FILL.
DO NOT MIX OILS.
5. Put lid on deep fryer.
6. Attach breakaway cord to the back of
the appliance, then plug into outlet.
7. When unit is plugged in, power light
will turn on.
8. Set the temperature control knob to
the desired temperature. The Oil Ready
light will turn green once the oil has
reached the desired temperature.
9. Lift lid and place basket onto hook
in oil container. Put food into basket.
Do not exceed the MAX fill line on the
basket. Lower basket into oil and
replace lid.
CAUTION: Oil is hot. Please use
caution when putting food into hot oil.
10. When recommended frying time has
elapsed, raise the basket to see if the
food has reached the desired golden
colour. If the food is done, carefully lift
and hang basket on hook inside the oil
container. Allow oil to drain 10 to 20
seconds. Open lid, remove basket, and
place cooked food onto absorbent
paper towels. NOTE: To preserve oil
quality, do not add additional salt or
spices to the food until after it has
been removed from the fryer.
11. When cooking is finished, turn
temperature control to Standby.
Unplug the breakaway cord from the
wall outlet before detaching from the
appliance.
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Page 6
FILTERING AND CHANGING
THE OIL
• WARNING: Always remove the plug from wall
socket before cleaning. Allow the
Compact 2-Litre. Deep Fryer
cool completely (approximately 2 hours)
before cleaning or storing. Never immerse
the control panel, cord or plug in water or any
other liquids.
• The oil can be reused after your first fr ying
session. 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 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.
CLEANING AND
Cuisinart®
and the oil to
MAINTENANCE
1. Always unplug appliance, detach the
breakaway cord and let the oil cool down to
room temperature before cleaning.
2. Remove lid.
3. Lift out basket.
4. The control panel should never be immersed in
water or other liquids. Before first use, clean
the outer surface of the heating element with a
damp cloth containing mild soap solution or
clean water.
5. 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 three or four frying sessions without the
oil deteriorating.
6. The frying basket should be hand-washed
before first use and should be seasoned with
oil before going into the dishwasher for the
first time. Lid, oil container and frying basket
are dishwasher safe. Dry parts thoroughly
after cleaning.
7
. The stainless steel body is submersible
and should be washed by hand with warm,
soapy water.
8. Ensure that both the lid and the oil
container are completely dry after washing
and before use.
9. After cleaning, reassemble oil container,
heating element, basket and lid onto deep
fryer. The heating element must be seated
properly or appliance will not operate.
10. Warning: When cleaning, use care – underedge of deep fryer is sharp.
11. For storage, basket handle can be folded
down to fit inside container.
12. Tip: For ease in cleaning, wipe control panel
with a damp microfiber cloth. Microfiber cloths
are available in most kitchenware stores.
NOTE: Oil staining on the heating element and
oil container can be easily cleaned with a plastic
scrubbing pad.
Any other servicing should be performed by an
Authorised Service Representative.
SAFETY FEATURES
The
Cuisinart® Compact 2-Litre. Deep Fryer
equipped with the following features to ensure
safety:
• Safety Interlock – The control panel/heating
element must be properly seated or deep
fryer will not operate.
• Breakaway Cord – The cord is designed to
quickly disconnect from the appliance when
a pulling force is applied.
• Thermostat Overload Protection – Your
Cuisinart® Compact 2-Litre. Deep Fryer
equipped with a thermostat overload
protection. If the unit heats up beyond the
recommended temperature level, the deep
is
is
6
Page 7
fryer will automatically turn off. To reset,
unplug the unit from the wall outlet and allow
it to cool down. Remove the control panel
and heating element from the unit.
CAUTION: The heating element is extremely hot.
Allow it to cool thoroughly before removing it.
You will find a reset button on the front of the
control panel below controls. Using a toothpick
or another long, thin object, push the reset
button and place the control panel back into its
proper position.
NOTE:
The unit will not work if the control panel
is not properly mounted. Plug the unit back in,
turn on and continue use. If the unit still does not
operate, repeat the steps above or call a
Cuisinart Consumer Customer Service Centre for
assistance.
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.
• Do not exceed the MAX fill line in the basket.
This helps maintain temperature of oil for
better cooking results.
• 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.
• 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.
Tips for Frying
Heat oil to 190°C 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, bread will brown before the inside has
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® Compact
2-Litre. Deep Fryer will cause the temperature to
drop, and the pieces 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 for a moment, then
place on paper towels to drain.
Page 8
DEEP-FRYING GUIDE –
Fresh or Uncooked Foods
Fresh indicates food prepared from a recipe or
purchased fresh, not precooked. Read package
label to determine if prepared, packaged foods
are NOT precooked. If frozen, do not thaw; place
foods directly from package into preheated oil. If
there are ice granules around prepared foods, set
pieces on a paper towel and pat dry. Moist foods
will cause the oil to splatter.
Frying times may vary because of food temperature, quantity and size of pieces. Best results are
obtained when food is cooked in small batches
and the size of pieces is uniform. Check deepfried foods at the shortest times given; deep-fry
until fully cooked.
Low heat 160°C
Turkey thighs, bone in,
skin on .........................20–22 min.
Turkey breast, bone up,
skin down ......................30–35 min.
Breaded eggplant ..................5–6 min.
Breaded portobello
mushrooms ..................... 4½– 5 min.
DEEP-FRYING GUIDE –
Precooked Foods
Precooked foods listed in this chart are breaded
and cooked prior to packaging. If frozen, do not
thaw; place foods directly from package into
preheated oil. If there are frozen ice granules
around Precooked foods, set pieces on a paper
towel and pat dry.
Use this chart as a guide to deep-frying times.
Best results are obtained when food is cooked in
small batches and the size of pieces is uniform.
Check deep-fried foods at the shortest times
given; deep-fry until heated through.
Low heat 160°C
Onion rings .......................5– 6 min.
Medium heat 175°C
Chicken tenders ................. 5½ –6 min.
Chicken nuggets ...................3–4 min.
Chicken pieces ....................7–8 min.
Small mushrooms ................2½ –3 min.
Medium ........................ 2–2½ min.
Small pops .......................1–2 min.
Medium heat 175°C
Frozen chicken nuggets ........... 5½–6 min.
Breaded chicken tenders .........3½– 4½ min.
Breaded, boneless
chicken breasts .................. 5½–6 min.
Breaded bone-in pork chops ....... 7½–8 min.
Egg rolls ...........................5 min.
Chimichangas ....................7–7½ min.
Large ...........................1–2 min.
High heat 190°C
Red potato chips ..................2–3 min.
Yam potato chips ................ 2–2½ min.
American fries .....................5– 6 min.
Thin french fries .................3–3½ min.
Thick french fries ................ 3½–4 min.
Curly french fries. . . . . . . . . . . . . . . . . 4½ –5 min.
High heat 190°C
Large or fantail prawns .............1–2 min.
Mozzarella sticks ..................2–3 min.
Halibut sh llets .................3 –3½ min.
Halibut sh balls ...................2–3 min.
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Page 9
RECIPES
Applesauce Spice Donuts ............. 9
Hush Puppies....................... 9
Spicy Buffalo Wings ................ 10
Blue Cheese Dressing ............... 10
Fried Calamari ..................... 10
Herbed Beer-Batter Onion Rings .......11
Better than Fast-Food French Fries .....11
Crispy Chicken Fingers ...............11
Honey Mustard Sauce............... 12
Applesauce Spice Donuts
Makes about 16
1
2
⁄3 cups unbleached, all-purpose flour,
divided
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon
1
⁄8 teaspoon ground allspice
Pinch freshly grated/ground nutmeg
½ cup granulated sugar
1 tablespoon, plus 1 teaspoon
vegetable shortening
2
⁄3 cup applesauce
1 large egg
Vegetable oil for frying
Flour for dusting
Powdered or granulated sugar for
dusting
Using a whisk, blend together the flour, baking
powder, salt and spices in a medium bowl;
reserve. Put the sugar and shortening in a large
bowl. With an electric mixer on low speed, beat to
blend and break up the shortening. Add the
applesauce and egg; beat until smooth. Add the
flour mixture in two additions and blend on
medium speed until mixed. Cover dough and chill
for a least 1 hour.
and dust with flour. Roll out to 1cm thickness. Cut
dough with a floured donut cutter and place
donuts on a waxed-paper-lined baking sheet or
tray. Repeat with remaining dough. Re-roll scraps
and repeat.
®
Heat vegetable oil in the Cuisinart
2-Litre. Deep Fryer until it reaches 190°C.
Carefully lower 3 donuts into the hot oil – do not
overcrowd! Fry on each side, about 1½ to 2
minutes, turning with a slotted spoon or wire
skimmer. Remove and drain on layered paper
towels. Pat gently to remove any excess oil, and
sprinkle with desired amount of sugar.
Compact
Hush Puppies
Makes about 12 to 20
Oil for frying
1 cup cornmeal
¼ teaspoon salt
1
⁄8 teaspoon baking soda
2 tablespoons finely chopped white
or green onion
2 tablespoons, plus 2 teaspoons
buttermilk
3 tablespoons, plus 2 teaspoons water
Heat oil in the Cuisinart® Compact 2-Litre. Deep
Fryer until it reaches 190°C. While the oil is
heating, make the Hush Puppy batter.
Combine cornmeal, salt and baking soda in a
medium bowl. Stir in onion. Add buttermilk and
water – stir just to moisten the dry ingredients.
Make into rounded tablespoonfuls, drop carefully
into the hot oil and fry until golden brown, turning
once with a slotted spoon or wire skimmer.
Remove from the oil. Drain on layers of paper
towels. Serve immediately.
Divide dough into two equal portions. Place one
portion of dough on a generously floured surface
Page 10
Spicy Buffalo Wings
Fried Calamari
Makes 16 pieces
Oil for frying
8 chicken wings
1
⁄3 cup unsalted butter, melted
3–6 tablespoons hot sauce
2 teaspoons cider vinegar
Blue Cheese Dressing and celery
sticks, carrot sticks, zucchini sticks
Cut wing tips from wings and discard or reserve
for making chicken stock. Split each wing at the
joint and cut through so there are 2 pieces from
each wing. Rinse and dry completely. In a large
bowl, combine the melted butter, hot sauce and
cider vinegar and stir until completely blended.
Heat oil until it is 190°C. Put half the wings into
the Cuisinart® Compact 2-Litre. Deep Fryer and
cook until browned and crispy, about 12 to 15
minutes. Remove wings; drain briefly on layered
paper towels. Then stir hot, crispy wings into the
hot sauce mixture. Repeat with remaining wings.
Serve hot with cold vegetable sticks and Blue
Cheese Dressing.
Note: If you have some guests who do not
appreciate hot and spicy, fry the wings as
instructed and toss with your favourite BBQ
sauce or honey mustard sauce.
Blue Cheese Dressing
½ cup mayonnaise (regular or lowfat)
½ cup sour cream (regular or lowfat)
½ cup crumbled blue cheese
1 teaspoon finely chopped garlic
¼ cup finely chopped parsley
1–2 tablespoons finely chopped onion
1 tablespoon fresh lemon juice
Place all ingredients in a bowl and stir well to
blend. Cover and refrigerate for at least 30
minutes before serving, to allow flavours to blend.
Makes about 3 servings
Vegetable oil for frying
600g cleaned calamari, including some ten-
tacles
1
⁄3 cups unbleached, all-purpose flour
1
2 teaspoons finely chopped parsley
¾ teaspoon granulated garlic powder
¾ teaspoon each: kosher salt and freshly
ground pepper
Marinara sauce for dipping
Fresh lemon wedges for garnish
Rinse and drain the calamari; place on thick
layers of paper towels, pressing and blotting them
completely dry with another layer of paper towels
on top. Cut the bodies into 1cm rings, and cut
tentacles into halves or quarters if large.
Heat oil to 180°C in the Cuisinart® Compact
2-Litre. Deep Fryer. Preheat the oven to 260°C.
Line two cookie sheets with parchment paper.
Place the flour, parsley, granulated garlic, salt,
and pepper in a jumbo resealable food storage
bag. Working with about a quarter of the calamari
at a time, drop calamari into the bag, seal and
shake. Squeeze the sides of the bag to
completely coat the calamari. Take care that the
pieces are individually coated and not stuck
together. Remove from the bag and place on a
baking sheet lined with plastic wrap. Repeat until
all the calamari have been coated evenly with
flour mixture.
Gently add calamari to hot oil, about 1 to 1½
cups at a time, trying to let all the pieces drop in
separately. Do not crowd the calamari, because
crowding will drop the temperature of the oil. The
calamari will be pale golden and just cooked in
about 40 to 60 seconds. Do not overcook – they
will become tough. Lift the calamari out, using a
slotted spoon or metal skimmer, and drain in a
single layer on prepared cookie sheets. Repeat
with the remaining calamari. When all the calamari
have been fried, reheat them in the 260°C oven
for several minutes. Sprinkle lightly with a little
more salt, and serve with warm marinara sauce
for dipping.
10
Page 11
Herbed Beer-Batter
Onion Rings
Makes 2 to 4 servings
¾ cup, plus 2 tablespoons lager or ale
1 cup unbleached, all-purpose flour
½ cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon finely chopped fresh garlic
¾ teaspoon kosher salt
1–2 onions
Flour for dusting
Vegetable oil for frying
Kosher salt for sprinkling
In a medium bowl, whisk the beer into the flour
until smooth. Stir in the parsley, thyme and garlic.
Let batter stand 30 minutes. Stir in salt.
Cut onion crosswise into 1cm thick slices.
Remove and discard skin, stem and root ends.
Separate slices into rings. Toss lightly with flour.
Heat the vegetable oil in the Cuisinart® Compact
2-Litre. Deep Fryer until it reaches 190°C. Working
with about 4 or 5 rings at a time, dip each ring
into batter, and allow excess to drip off. Carefully
lower coated onion rings into deep fryer, one at a
time. Fry until golden, turning as needed, about 1
to 2 minutes. Lift out with tongs and place on
layered paper towels to drain. Sprinkle with
kosher salt while hot, and serve.
Drain and dry the potato strips completely and
thoroughly. They cannot be at all wet, or the oil
will spatter and spit. Fry the potatoes in small
batches. Cook for about 3 minutes, remove and
drain on layers of paper towels.
Increase temperature of oil to 190°C. In small
batches again, fry the potatoes for a second time,
this time about 4 minutes, until golden and crispy.
Drain on fresh layers of paper towels. Season to
taste and serve immediately.
Seasoning suggestions: herb blends, Cajun or
Creole seasonings, and chili powder.
Crispy Chicken Fingers
Makes 6 servings
3 tablespoons kosher salt
3 tablespoons brown sugar
1 cup boiling water
12 ice cubes
4 skinless, boneless chicken
breast halves
1 cup unbleached, all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ teaspoon paprika
¼ teaspoon granulated garlic powder
Oil for frying
¾ cup buttermilk or regular milk
Better than Fast-Food
French Fries
Makes about 6 servings
Peanut or vegetable oil for frying
2 russet potatoes
Kosher salt and freshly ground pepper
to taste
Heat the oil in the Cuisinart® Compact 2-Litre.
Deep Fryer to 160°C.
Cut potatoes into french fry-cut uniform sticks
(about 6mm x 6mm) or into slices 5 mm or less
thick. As you cut, put the potatoes in a bowl of
ice water to keep them from turning brown.
Combine salt, sugar and boiling water in a
medium-large, heatproof bowl. Stir until sugar and
salt are completely dissolved. Add ice. Cut
chicken into 1 x 5cm strips. Place cut chicken in
the chilled brine mixture and refrigerate for 30 to
60 minutes.
Combine the flour with the salt, pepper, paprika
and granulated garlic in a shallow bowl; reserve.
When ready to cook, drain chicken and pat
completely dry. Heat oil in the Cuisinart® Compact
2-Litre. Deep Fryer to 190°C. Dip the drained and
dried chicken strips in buttermilk and roll in flour
mixture to coat well. Place the strips on a plate.
Carefully place the chicken strips in the hot oil in
batches. Cook, turning once, for about 3 to 4
minutes per side. Drain on layers of paper towels
and serve with Honey Mustard Sauce.
Page 12
Honey Mustard Sauce
½ cup honey
¼
cup Dijon mustar
(regular or grainy)
Blend honey and mustard to make honey
mustard sauce.
d
LIMITED THREE-YEAR
WARRANTY
(Australia and NZ only)
This warranty is available to consumers only. You are a
consumer if you own a
Fryer
that was purchased at retail for personal, family or
household use.
We warrant that your
Fryer
will be free of defects in materials and workmanship
under normal home use for 3 years from the date of
original purchase. Consumer must maintain the original
proof of purchase in order to obtain the warranty benefits.
In the event that you do not have proof of purchase date,
the purchase date for purposes of this warranty will be the
date of manufacture.
If your
Cuisinart® Compact 2-Litre. Deep Fryer
prove to be defective within the warranty period, we will
repair it, or if we think necessary, replace it. To obtain
warranty service, simply call our toll-free number 1800 808
971 (AUST), 0800 435 000 (NZ), for additional information
from our Consumer Service Representatives,
NOTE: For added protection and secure handling of any
Cuisinart product that is being returned, we recommend
you use a traceable, insured delivery service. Cuisinart
cannot be held responsible for in-transit damage or for
packages that are not delivered to us. Lost and/or
damaged products are not covered under warranty. Please
be sure to include your return address, daytime phone
number, description of the product defect, product model
number (located on bottom of product), original date of
purchase, and any other information pertinent to the
product’s return.
BEFORE RETURNING YOUR CUISINART PRODUCT
If you are experiencing problems with your Cuisinart
product, we suggest that you call our Cuisinart Service
Centre at 1800 808 971 (AUST), 0800 435 000 (NZ),
before returning the product for service. If servicing is
needed, a Representative can confirm whether the
product is under warranty and direct you to the nearest
service location.
Your
Cuisinart® Compact 2-Litre. Deep Fryer
manufactured to the strictest specifications. This
warranty does not cover any damage caused by
accident, misuse, shipment or other than ordinary
household use. This warranty excludes all incidental or
consequential damages.
Cuisinart® Compact 2-Litre. Deep
Cuisinart® Compact 2-Litre. Deep
should
has been
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Trademarks or service marks of third parties used herein are
the trademarks or service marks of their respective owners.
Cuisinart® is a registered trademark of Cuisinart,
©2016 Cuisinart
East Windsor, NJ 08520
1-800-726-0190
Cuisinart Australia
24 Salisbury Road
Asquith, NSW 2077
Cuisinart New Zealand
44 Apollo Drive
Mairangi Bay, Auckland, New Zealand
Printed in China
IB-16/231
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