Deni MULTI-FRYER 9200 Instructions For Proper Use And Care Manual

INSTRUCTIONS

FOR PROPER USE AND CARE

®

IMPORTANT!

Please keep these instructions and

your original box packaging.

Model #9200

www.deni.com

MULTI-FRYER

TM

5 Appliances in 1

1

®

TABLE OF CONTENTS

Important Safeguards. . . . . . . . . . . . . . . . . . . . . . . 2

Features/Functions . . . . . . . . . . . . . . . . . . . . . . . 3-4

How to Operate

Before operating the unit . . . . . . . . . . . . . . . . . 5

Basic operating instructions . . . . . . . . . . . . . 5-6

Cleaning and maintenance . . . . . . . . . . . . . . . 6

Functions

Slow Cook . . . . . . . . . . . . . . . . . . . . . . . . . 6-7

Boil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Blanch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Bake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-9

Fry/Braise/Brown. . . . . . . . . . . . . . . . . . . . . . 9

Deep Fry . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Temperature Guidelines. . . . . . . . . . . . . . . . . . 10-11

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-20

Warranty . . . . . . . . . . . . . . . . . . . . . . . . back cover

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n Do not place near hot gas or electric burner.
n To disconnect, press START/STOP before removing the plug from

the outlet.

n To reduce the hazards of potential shock, the Multi-Fryer has a

polarized plug (one blade is wider than the other), which will fit
only one way in a polarized outlet. If the plug does not fit, contact
a qualified electrician for assistance. Do not attempt to defeat this
safety feature.

n Do not clean with metal scrubbing pads. Pieces can break off the

pad and short-circuit electrical parts, creating a possibility of an
electrical shock and damaging the unit.

n To protect against electrical shock, do not immerse plug, cord or

motor base in water or any other liquid.

n It is recommended that you do not use an extension cord with this

Multi-Fryer. However, if one is used, it must have a rating equal to
or exceeding the rating of this appliance.

n ATTENTION: to reduce the risk of electric shock, cook only in

attached removable container.

n This Multi-Fryer is for indoor, household use only.
n This Multi-Fryer should not be used for other than its intended use.

SAVE THESE INSTRUCTIONS

IMPORTANT SAFEGUARDS

When using this electrical appliance, safety precautions
should always be observed, including the following:

n Read all of the instructions before using appliance.
n Do not let the cord hang over the edge of the work space or touch

any hot surfaces.

n Place the Multi-Fryer securely in the center of the counter or work

space.

n Do not touch hot surfaces. Use cool touch handles to lift or move.
n Close adult supervision must be provided when this appliance is

used by or near children.

n Using attachments not recommended or sold by Keystone

Manufacturing Co., Inc. may be hazardous.

n Do not operate on a non-heat resistant glass, wood cooking surface,

or a tablecloth. It is imperative that a heat resistant cooking surface
with heat resistant finish be placed beneath this unit.

n Do not operate with a damaged cord. Return the Multi-Fryer to

our repair center or have it repaired by a licensed electrician.

n Always unplug before cleaning. Allow unit to cool before removing

parts and before cleaning.

n Always switch off appliance before removing inner pot.
n Use extreme caution when moving Multi-Fryer or inner pot

containing hot liquids.

n Be sure the handle is correctly attached to the deep fry basket and

locked securely in place before using. See detailed instructions on
page 4.

3

®

FEATURES

START
STOP

MENU

ADJUST

+

–

Slow

Cooker

Boil Fry

Bake/

D

eep Fry

Time
Temp.

Stainless steel
exterior

Tempered
glass window

Control panel

LCD display

Cool touch

handles

Charcoal and
oil filter

Indicator

light

Inner cooking
pot

Bottom rack

Fry basket

Handle

Bracket

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Electronic touch pad Controls time, function and
with LCD display: cooking temperatures.

Removable inner Interior is a high temperature
cooking pot: die-cast pot for even temperature

distribution and easy clean-up.

Stainless steal lid Retains heat and moisture.
with handle:

Tempered glass

Allows food to be monitored

window: during cooking.

Charcoal and oil Absorbs odor, grease and smoke.
microfilter:

Deep fry basket:

Chrome-plated wire deep fry
basket with attachable handle
holds up to 3 lbs. of food.

Fry basket Supports the basket on the edge of
support bracket: the Multi-Fryer, allowing excess

oil to drain after frying. Also used
after steaming and blanching to
drain off excess moisture.

Steam rack: Separates steamed food from the

boiling water below.

FUNCTIONS

ASSEMBLING THE HANDLE

®

BEFORE OPERATING UNIT

n Note that the oven has five functions:

SLOW COOK, BOIL, FRY, BAKE AND DEEP FRY.

n Be sure unit is unplugged. Take everything out of the

fryer.

n Pull off the plastic film overlay on the digital control

panel.

n Clean the accessories with warm, soapy water.
n Wipe the inner walls of the fryer with a damp cloth

or sponge.

n DO NOT immerse unit in water.
n Insert the handle into the bracket and pull back until

it locks into place.

BASIC OPERATING INSTRUCTIONS

See following pages for instructions for specific functions.

1. Plug in unit, the LCD display on the control panel will
automatically show up.

2. Place lid on unit.

3. Select Function - Press Menu button to select cooking
function. An icon will blink indicating the setting:
SLOW COOKER, BOIL, FRY, or BAKE/DEEP FRY.

4. Select Time and Temperature —Press the Adjust button to
switch between time and temperature. Press the + and ­buttons to increase or decrease time and temperature settings.
When setting the timer for the FRY and BAKE/DEEP FRY
functions the unit must preheat first before the timer can be
set. After you set the timer, press the START/STOP button. The
unit will beep when it has reached its set temperature. The
time and temperature settings vary depending on selected
function. Refer to chart below.

5. Start Cooking —After function, temperature and time have
been selected, press the red Start/Stop button, the indicator
light will turn red, and cooking will proceed. The Adjust
button can be pressed anytime during the cooking process to
view the temperature setting. After 5 seconds the display
switches back to the time setting. The lid can become
extremely hot. Use pot holders to prevent burns.

6. The unit will beep when cooking time has expired.

7. The Multi-Fryer stays warm for ten minutes after cooking
time has expired. At this time you can add more time to
extend the cooking process. Otherwise the Multi-Fryer will
automatically shut off.

5

Slow Cook Boil Fry Bake/Deep Fry

Temp °F 176°-208° 221° 265°-375° 265°-375°

Timer 30m-9h59m 5m-4h 5m-4h 5m-4h

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REMEMBER: Cooking times and temperatures listed in the
recipes are estimates and the exact cooking time will be
determined by many factors, including the specific cut, size
and shape of foods you are cooking.

When using the Multi-Fryer, consult with your doctor before use if
you have any special dietary needs. Also, we recommend that all
foods, especially meats, be cooked in the Multi-Fryer to a temperature
of at least 160°F until fully cooked.

MAINTENANCE AND CLEANING

Always allow your Multi-Fryer to cool a little before clean­ing. To clean the main unit:

1. Disconnect the power supply.

2. Lift lid and remove any cooking accessories. Wash fry
basket, pan and rack with warm soapy water.

3. Remove inner pot, empty remaining food and liquid
and allow to cool. Fill the inner pot with warm water
and a mild detergent. Never pour cold water into warm
inner pot. Do not use abrasive or steel wool this may
damage the non-stick surface. Only use wooden or
heat proof plastic utensils to prevent damage to the
inner pot’s non-stick surface. Never use metal utensils.
Never immerse the outer unit in water or other liquid
simply wipe clean with a damp cloth.

4. The exterior can be cleaned with a damp sponge. Never
use abrasive or scouring pads

5. The three layer oil/charcoal filter should be replaced
each year. However, the oil filter can be cleaned with
warm soap and water.

FUNCTIONS

SLOW COOK

1. Place required liquid and food, depending on recipe
instructions, directly into inner pot and close the lid. You
may want to use the bottom rack, depending on recipe.

2. Press Menu to select the SLOW COOK setting.

3. Press Adjust, if not in temperature setting mode,
followed by the + and - to set temperature (176˚ to
208˚F).

4. Press Adjust followed by the + and - to set timer. Best
results are obtained when cooking time exceeds 3 hours.
For faster cooking, select BOIL and then reduce to
SLOW COOK.

5. Press Start/Stop to begin. The indicator light will go on.

6. To retain heat and moisture during cooking it is best not
to lift the lid. Always make sure there is sufficient liquid
to cover the food, unless of course you want to reduce
excess liquid and/or thicken.

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Helpful hints for successful slow cooking:

n Allow plenty of time for cooking. Slow Cooking is so

gentle that an extra hour or even two will generally not
ruin the food.

n It is not necessary to brown meat first, except to remove

excess fat. It is better to cut off excess fat and discard.
You can, of course, brown meat to add additional
flavor or stir fry all slow-cooking ingredients to speed
up cooking.

n Some crisp vegetables such as carrots, celery, turnips

and beets can take longer to cook than some meats.
Consider this in the preparation.

n For simmering soups, sauces, stews, chowders and

chili: fill the Multi-Fryer no higher than 11/2” from
the top. Select SLOW COOK and adjust temperature.
Your Multi-Fryer can be left on for up to 9 hours and
59 minutes at that setting.

n Fish, seafood, rice, pasta and “light” products cook

quickly. They should be added toward the end of the
cooking time.

n Variances in household electric current, altitude, volume

of food and temperature of food being prepared all
affect the cooking time. You can generally reduce
cooking times by selecting the next highest temperature
setting for part of the time.

n SLOW COOK is the ideal temperature for scrambled

eggs. Use a wooden or heat-proof plastic spatula only.

Do not use a metal utensil.

BOIL

1. Place required amount of food (depending on recipe)
directly into inner pot.

2. Cover with water, place inner pot in fryer. Place lid
on top.

3. Press Menu button and select the BOIL setting.

4. Press the Adjust button followed by the + and - to set
timer.

5. Press Start/Stop to begin.

6. Always check that there is sufficient water to cover food
at all times. Do not overfill.

BOILING PASTA

1. Add manufacturers recommended quantities of water, oil
and salt to inner pot. Press Menu button and select the
BOIL setting. Follow the BOIL instructions as stated
above.

2. When the water has reached a full rolling boil, using
handle, lower the empty fry basket into boiling water.

3. Add pasta and cook uncovered according to package
instructions or desired tenderness.

4. Lift basket, drain and remove.

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STEAM

1. Place bottom rack in the inner pot.

2. Add 2 cups of water. Keep the water level below the
rack. You can steam directly on top of the bottom rack
or inside the fry basket sitting on the bottom rack.

3. Press

Menu button and select the BOIL setting.

4. Press the Adjust button followed by the + and - to set
timer. (see page 10-11)

5. Press Start/Stop.

6. Allow water to boil.

7. Place food to be steamed in basket and place in inner
pot or put foods directly on bottom rack. Close the lid.

8. When steaming is completed, remove the basket with
the handle that has been provided or use tongs to
remove the rack.

BLANCHING

1. Fill the Multi-Fryer inner pot with enough water to
cover food being blanched.

2. Press the Menu button and select the BOIL setting.

3. Bring to a full rolling boil.

4. Press the Adjust button to set timer

5. Press Start/Stop to begin.

6. Attach handle to basket. Place prepared vegetables into
basket and lower into boiling water. Keep the lid off.

7. Blanch vegetables until the surface area is heated,
greens should be only slightly wilted.

8. After blanching, lift from boiling water and drain.

9. Submerge the basket into a sink or pan full of ice water
and allow to sit in ice until completely cool.

10. Drain again.

BAKE

1. Place the bottom rack into the pot.

2. Press the Menu button and select the BAKE/DEEP FRY
setting.

3. Press Adjust, if not in temperature setting mode, to
set temperature to 375°F. Press Start/Stop to preheat.
The unit will take approximately 8 minutes to preheat.

4. Place a 8 inch baking pan onto rack.

5. Once preheated, press Adjust to set timer. Press
Start/Stop to begin.

6. After time has expired, check food to see that it is
cooked through. Press Adjust to add more time if
needed. The Multi-Fryer will keep food warm for ten
minutes after time has expired.

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7. Using a potholder carefully remove baking pan from
inner pot. Set a side to cool.

FRYING AND BRAISING MEATS AND FISH

1. Press the Menu button to select the FRY setting.

2. Press Adjust, if not in temperature setting mode,
followed by the + and - to set the temperature (265°­375°). Press Start/Stop to begin the preheating
process.

3. Once the unit has reached its temperature it will beep.
Press Adjust followed by the + and - to set the timer.
Press Start/Stop to begin.

4. To brown meats and fish, add a small amount of
cooking oil, butter or margarine to the inner pot.
Brown meat or fish on all sides, using 350°F or 265°F
with lid off. Meat and poultry generally brown best
at 340°F, more delicate items (i.e. fish) could be
browned at 265°F.

5. When browning is complete, remove browned meat,
carefully drain fat and continue with your recipe.

DEEP FRY

Always deep fry with the lid closed. Do not add water or
wet foods to the cooking oil, even small amounts of water
will cause oil to bubble and splatter.

1. Pour oil into inner pot between the MIN (1.5L) and
MAX (2.5L) mark.

2. Press the Menu button to select the DEEP FRY setting.

3. Press Adjust, if not in temperature setting mode,
followed by the + and - to set the temperature (265°­375°). Press Start/Stop to begin the preheating
process. The unit takes approximately 10 minutes to
preheat.

4. Once the unit has reached its temperature it will beep.
Press Adjust followed by the + and - to set the timer.
Press Start/Stop to begin

5. Place food in deep fry basket and lower into oil. Fill the
basket no more then halfway for best frying results.
Cover with the lid. When time has expired and food
appears golden brown lift basket and drain oil.

6. Place food on dry paper towel.

Straining Oil—Oil can be reused several times but must be
strained after each use.

1. Turn unit off and unplug.

2. When the unit has cooled and can be handled, remove
the inner pot.

3. Strain oil through a sieve, wire strainer, funnel lined
with a paper towel or coffee filter.

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TEMPERATURE GUIDELINES

QUICK-FREEZING VEGETABLES

Vegetables How Prepared Blanching

Asparagus Wash, cut, sort into groups 1 to 2 minutes in boiling

according to thickness and water, depending on size.
stalk; blanch. Chill and pack.

Bean, Green Wash, stem, slice, cut or Cut: 1 minute in boiling water.
and Wax leave whole. Blanch, chill Whole: 1

1

/2 minutes in

and pack. boiling water.

Beans, Lima Shell, wash, blanch, chill; 1 minute in boiling water,

remove white beans which depending on size.
may be used for cooking; pack.

Carrots Remove tops, wash, scrape; Whole: 2

1

/2 minutes in
slice lengthwise or crosswise boiling water.
as preferred, or leave small Sliced: 1

1

/2 minutes in

carrots whole. boiling water.

Cauliflower Break heads into florets 2 minutes in boiling water.

about 1” across. Wash,
blanch, chill and pack.

Corn, on the cob Husk, trim away silk and spots. 2 minutes in boiling water

Wash, blanch, chill and pack. for slender ears, 3 minutes

for medium, 10 minutes
for large.

Corn, kernels Same as corn on the cob.

After chilling, cut off kernels
and pack.

Approximate Guide Times for Most Common Fried Foods

Cheese sticks 3 minutes French fries 3 minutes
Chicken wings 6-8 minutes Onion rings 3 minutes
Fish fillets 4-5 minutes Shrimp 3-4 minutes

4. Return strained cooking oil to its original container.
Label clearly with the date and type of fried food. Store
in refrigerator for future use.

Clarifying Oil — To reuse oil when strong flavored foods
are fried (fish, onions), first clarify the oil.

1. Allow oil to partly cool.

2. Slice a few potatoes into thick lengths, place in fry
basket and lower into the oil.

3. Gradually increase to 375°F and brown the potatoes.

4. Drain the potatoes and discard. Cool, strain and store
oil in its original container in the refrigerator. Label with
date and type of food.

Hints for Deep Frying:

n Dip basket into hot oil first to prevent food sticking.
n Cook uniform pieces where possible so they will finish

cooking at the same time. Add small and softer pieces
later.

n Dry all foods before frying.

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Vegetables How Prepared Blanching

Greens—beets, Wash, discard bad leaves, 1 minute in boiling water.
chard, mustard, tough stems. Blanch, chill
kale, spinach. and pack.

Peas Shell, sort, blanch, chill 1 minute in boiling water,

and pack. depending on size.

Peppers, green Wash, cut away seeds, slice; 1

1

/2 minutes in boiling water.
blanch, pack in brine of 1
teaspoon salt to 1 cup of
cold water.

Vegetables for freezing are prepared as for cooking, then blanched (scalded) and
packed dry for the freezer. See page 8 for blanching instructions. Blanching
vegetables before freezing is important because it minimizes loss of flavor and color.

VEGETABLES AND SIDE DISHES

Frozen Vegetables Boiled

Type Cooking Time

Artichokes 12 minutes
Asparagus spears 10-12 minutes
Broccoli florets 12-15 minutes
Brussel sprouts 12-15 minutes
Carrots, sliced 12-15 minutes
Cauliflower florets 8-10 minutes
Corn on the cob, half 16-18 minutes, 16 in halves
Corn, whole kernel 10 minutes
Green beans, cut 10-12 minutes
Green peas 8-10 minutes
Spinach 7-9 minutes

Fresh Vegetables-Steamed

Type Cooking Time

Artichokes 25-30 minutes
Asparagus Spears 4-6 minutes
Beets-medium 40 minutes
Broccoli florets 13-15 minutes
Brussel sprouts 20 minutes
Cabbage, shredded 10-13 minutes
Carrots, sliced 12-18 minutes
Cauliflower florets 10-13 minutes
Celery 8-12 minutes
Corn on the cob, half or full 30 minutes, 35 in husk
Eggplant 15-20 minutes
Green beans, cut 15-20 minutes
Green peas 10-15 minutes
Onion 25-30 minutes
Parsnips, slices or wedges 15-20 minutes
Potatoes-sweet, slices

15-20 minutes
Potatoes, whole 40 min.-small, 45-med., 50-large
Potatoes, sliced, diced 30 minutes
Snow peas less than 5 minutes
Spinach - chopped 15-20 minutes
Squash 15 min. whole; 10 min.- sliced
Turnips, slices or wedges 15-20 minutes

These charts are general guides. Cooking times will vary with individual taste. For
crispier vegetables, reduce the amount of time, and for tender vegetables, increase the
amount of time. Start with an adjustment of one minute, until the time(s) suit your taste.

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RECIPES

Apple Cider Braised Chicken (Serves 4)

Ingredients:
(A good accompaniment with this dish is mashed sweet
potatoes or yams.)

2-21/2 lbs. chicken, quartered
1 cup flour, seasoned with salt and pepper
3 tbsp. butter, more if needed
1 clove garlic (more if desired), minced

3

/4 cup celery, large diced

3

/4 cup carrots, large diced

1 cup onions, large diced

1

/2 cup turnips, diced
1 cup apple cider
1 cup white stock
1 tsp. dried thyme or 2 tsp. chopped fresh
1 tsp. fresh parsley, chopped
2 bay leaves

1

/2 tsp. rosemary leaves
salt and pepper to taste
2 tbsp. cornstarch in 2 tbsp. water

Method:

1. Set unit to the FRY setting at 350°F, press START/STOP
to preheat.

2. Once preheated, set timer to 2 hours, press

START/STOP

to begin.

3. Dredge chicken pieces in seasoned flour.

4. Put butter in inner pot and heat. Saute chicken pieces in
batches until browned. If necessary, raise temperature to
375°F. Set browned chicken aside.

5. Add onions, carrots, celery, turnip and garlic to pot and cook
until soft and lightly browned. Add more butter if needed.
Return chicken to the pot. Add remaining ingredients except
for cornstarch. Cover with the lid. Lower temperature to

BOIL

setting at 221°F. Simmer until chicken is tender (30-45
minutes). Remove the chicken.

6. Strain sauce if desired. It is actually my preference to serve
the sauce mixture, vegetables and all. Thicken the sauce by
adding the slurry (cornstarch and water mixture). The mixture
should quickly thicken once boiling is achieved. Add salt and
pepper to taste. Press

START/STOP to turn the unit off.

7. Serve the chicken with the sauce.

®

Buffalo Style Chicken Wings (Serves 4)

Ingredients

24 piece chicken wings
1 cup Louisiana hot sauce
2 tbsp. white vinegar
2 tbsp. melted butter or margarine

1

/2 cup chunky bleu cheese dressing

8 each celery and carrot sticks

Method:

1. Fill inner pot with 21/2 quarts of oil. Set unit to the DEEP FRY
setting at 375°F, press START/STOP to preheat. Follow DEEP FRY
instructions on page 9 for filling, heating and proper use.

2. Place frying basket into oil to preheat.

3. Combine hot sauce, vinegar, butter and set aside.

4. Pat wing pieces dry.

5. Once preheated, set timer to 30 minutes, press

START/STOP

to begin.

6. Place wings in the deep frying basket (2 separate batches if
necessary) and carefully lower into pre-heated oil.

7. Continue cooking until wings are well cooked and crispy
(depending upon wing size —allow 15-20 minutes cooking
time).

Barbecued Flavored Spare Ribs with Sauerkraut (Serves 4)

Ingredients:

6 lbs. pork spare ribs
2 tbsp. olive oil
2 cups cabbage, finely shredded
1 cloves garlic, minced
1 cup prepared barbeque sauce
1 can sauerkraut, rinsed & drained
3 tbsp. honey dijon mustard
1 tsp.black pepper
1 cup onion, medium diced
2 tsp. fresh parsley, chopped

Method:

1. Set unit to the FRY setting at 350°F, press START/STOP to preheat.

2. Cut spare ribs into pieces 2 bones wide.

3. Once preheated, set timer to 3 hours, press

START/STOP to begin.

4. Heat the oil in the inner pot. Brown ribs in batches in the hot oil.
Set aside.

5. Add remaining ingredients to the pot, (except ribs). Stir until
heated through.

6. Add ribs and any collected juices.

7. Cover with the lid. Lower the temperature to 176°F

SLOW COOK,

press START/STOP. Cook until ribs are tender, about 11/2 hours.

8. Press

START/STOP to turn the unit off.

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2. Once preheated, set timer to 4 hours, press START/STOP
to begin. Keep lid off.

3. Heat oil in inner pot.

4. Season meat with salt, pepper and flour. Add to hot oil. Brown
on all sides. Do meat in 2-3 batches if necessary. Set aside.

5. Combine onion, carrot, celery and garlic in pot (add 1-2 tbsp.
of oil to pot if necessary). Cook for about 10 minutes, allowing
some browning to occur. Lower temperature to 350°F.

6. Add paste. Cook about 5 minutes. Add wine, let it boil about
5 minutes to remove alcohol.

7. Return browned meat with juices to pot. Cover meat with stock,
add seasonings and allow mixture to come to a boil. Reduce
temperature to 176°F on

SLOW COOK . Press START/STOP.

8. Simmer 2

1

/2 to 3 hours uncovered or until tender. Degrease

before serving. Press

START/STOP to turn the unit off.

Beer Battered Haddock (Serves 6-8)

Ingredients:

4-6 oz. haddock
1 cup flour seasoned with 1 tsp. salt and

1

/2 tsp. pepper

1 lemon, quartered

8. Drain wings well and transfer to a bowl with a tight fitting lid.
Add enough hot sauce to coat the wings. Place lid on bowl
and shake the wings to completely coat with sauce. Turn out
wings onto a plate.

9. Serve with celery and carrot sticks with a side of chunky bleu
cheese dressing.

Beef Stew (Serves 4)

Ingredients:

1

/4 cup vegetable oil

4 lbs. 8 oz. stewing beet (1

1

/2'' cubes)
salt and pepper to taste
4 tsp. flour
1 cup diced onion

3

/4 cup carrots, 1'' pieces

3

/4 cup celery

1 tsp. chopped garlic

1

/3 cup tomato paste

3

/4 cup red wine

1

/2 tsp. dried thyme
1 qt. brown stock
2 bay leaves
3 tbsp. chopped fresh parsley

Method:

1. Set unit to the FRY setting at 375°F, press START/STOP

to preheat.

®

7. Cook the other 2 pieces in the same fashion.

8. Press

START/STOP to turn the unit off.

Chicken-Broccoli Stir Fry (Serves 4)

Ingredients:

3 tbsp. peanut oil
1 cup onion, large dice
2 cloves garlic, minced
2 tbsp. fresh ginger, minced
2 cloves garlic, minced
4 five oz. boneless chicken breasts, cut in 1” strips

1

/2 cup chicken stock

2 medium bunches of broccoli, stems removed and flowers separated

Stir Fry Sauce

1

/2 cup oyster soy sauce

1

/4 cup soy sauce

1

1

/2 tbsp. cornstarch

salt and black pepper to taste

1

/4 cup red wine

2 tbsp. sugar

Method:

1. Set the unit to the FRY setting at 350°F, press START/STOP
to preheat.

2. Once preheated, set timer to 50 minutes, press
START/STOP to begin.

Batter:

3

/4 cup flour

1 tsp. salt

3

/4 cup beer

1 tbsp. shortening

1

/2 tsp. black pepper
2 tsp. baking powder
1 egg yolk

Method:

1. To make the batter, combine all of the batter ingredients except the

beer, in a shallow bowl, and mix well. Add the beer

1

/4 cup at a
time, stirring well after each addition. Let the batter rest for about
20 minutes. Usually this causes the batter to thicken a bit. If so, thin
it with additional beer just before using.

2. Fill inner pot with 2

1

/2 quarts of oil. Set unit to the DEEP FRY setting

at 375°F, press

START/STOP to preheat. Follow DEEP FRY

instructions on page 9 for filling, heating and proper use.

3. Place frying basket into oil to preheat.

4. Once preheated, set timer to 30 minutes, press

START/STOP

to begin.

5. Dredge fillets in seasoned flour. Dip the floured pieces (both
sides) in the batter. Lift the basket out of the oil and place 2 of
the fillets in the basket. Lower the basket into the oil. Cook for
about 3-4 minutes, until the batter is golden and crispy.

6. Remove and drain on a paper towel and keep warm.

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Method:

1. Fill pot with 2 quarts of water and add salt.

2. Set unit to

BOIL setting at 221°F, set timer for 50 minutes. Press

START/STOP.

3. Bring the salted water to a rolling boil. Keep lid off. Add pasta,
stirring frequently. Cook until al dente. Drain cooked pasta.

4. Return to Multi-Fryer, keeping the temperature at 221°F. Add

the milk and cream to the pasta. Bring to a boil. Allow the

mixture to finish cooking the pasta and pick up some of the
starch. Add the butter, stirring until it melts. Stir the four cheeses
into the mixture. If the mixture is too dry, add more milk, or
reserved pasta water to loosen it. Press

START/STOP to turn the

unit off.

5. Place in a serving bowl or individual plates. Season with black
pepper. Garnish with parsley.

Glazed Carrots (Serves 4)

Ingredients:

4 cups carrots, peeled and cut into 1/2” rounds,

(partially cooked, but still fairly crisp)
4 tbsp. butter
1 cup brown sugar
3 cloves

3. Heat oil while keeping the lid off.

4. Add onions, garlic and ginger. Stir fry for about 1 minute.
Add chicken strips and stir fry until chicken is barely cooked
through, about 2 minutes.

5. Add the stock to the pan. Place the broccoli in the pot. Close
the lid. Steam until the broccoli is tender, about 5 minutes.

6. Add the sauce mixture to the pot and stir. Continue cooking
until the mixture thickens. Turn the unit off.

7. Adjust seasoning with salt and black pepper. Serve over
steamed rice.

Fettuccine Alfredo (Serves 4)

Ingredients:

1 lb. fettuccini pasta (or pasta of choice)
2 tbsp. salt
1 cup milk
1 cup heavy cream
1 stick butter

1

/2 cup grated romano cheese

1

/2 cup grated asiago cheese

1

/2 cup parmesan cheese

1

/4 cup room temperature gorgonzola cheese
freshly grated black pepper
2 tbsp. fresh parsley

®

2. Sift the dry ingredients together, then mix in soaked currents.

3. Stir in buttermilk to make a stiff batter.

4. Spread the batter in greased 8” cake pan

5. Once preheated, set timer to 45 minutes, press

START/STOP

to begin.

6. Press

START/STOP to turn the unit off.

Minestrone Soup (Serves 4)

Ingredients:

3 tbsp. olive oil

1

/2 cup onions, dice

2

/3 cup carrots, dice

1

/2 cup celery, dice
1 clove garlic, minced
6 cups beef stock
1 cup chick peas, cooked/drained
1 cup kidney beans, cooked/drained

1

/2 cup pealed barley
1

1

/2 cups canned tomatoes, drain/dice

1

1

/2 cups potatoes, dice

1

/2 cup shredded cabbage
1 tbsp. chopped parsley
salt and black pepper to taste
3-4 tbsp. grated romano cheese
Cooked pasta, such as ditalini if desired

Method:

1. Set unit to the FRY setting at 300°F, press START/STOP to preheat.

2. Once preheated, set timer to 50 minutes, press

START/STOP

to begin.

3. Add butter to inner pot and melt. Add sugar and cloves. Stir.

4. Add carrots and stir to coat.

5. Continue cooking, stirring regularly, until carrots are cooked
and glazed with sauce.

6. Press

START/STOP to turn the unit off.

Irish Soda Bread (Yields one 8''loaf)

Ingredients:

12 oz. all-purpose flour — sifted
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tbsp. brown sugar
3 oz. currants soaked in 1 oz. of Irish whiskey
1 pint buttermilk (low fat can be substituted)

Method:

1. Set unit to the BAKE/DEEP FRY setting at 375°F, press
START/STOP to preheat.

17

18

MULTI-FRYER

™

1 cup onion, finely chopped
1 or 2 cloves garlic, finely chopped
1

1

/8 cups good red wine
1 tsp. fresh rosemary
3 or 4 bay leaves
3 tbsp. fresh parsley
1

1

/3 cups tomato paste

Method:

1. Set unit to the FRY setting at 350°F, press START/STOP
to preheat.

2. Once preheated, set timer to 3 hours, press

START/STOP

to begin.

3. Heat oil or oil and drippings with lid open.

4. Sear the meat quickly, turning to brown all sides. Remove meat,

set aside.

5. Add all vegetables and garlic, cook until soft. Add the rest of

ingredients and bring to a boil.

6. Return the meat and any juices, season and close the lid.

7. Lower temperature to

BOIL setting at 221°F. Cook until desired
doneness is reached, turning the meat halfway through. Remove
the meat and put on a serving plate. Keep hot.

8. Remove bay leaves and pureé all the vegetables and juices in
a blender or through a sieve, or serve as is.

Method:

1. Set unit to the FRY setting at 300°F, press START/STOP
to preheat.

2. Once preheated, set timer to 2 hours, press

START/STOP

to begin.

3. Heat oil. Stir in onions, celery, carrots and garlic. Cook until
just tender.

4. Add stock, chick peas, kidney beans, barley, tomatoes,
potatoes, cabbage and parsley. Bring to a boil for about
10 minutes.

5. Lower temperature to 176°F on

SLOW COOK. Cook until all

ingredients are tender. Season with salt and pepper.

6. Press

START/STOP to turn the unit off.

7. Add cheese and pasta, if desired, to individual servings.

Pot Roast (Serves 6-8)

Ingredients:

3 tbsp. oil or half oil and half beef drippings
1 tsp. salt and ground black pepper
4 lbs. top round, sirloin tip or rolled brisket
1 cup carrot, finely chopped
1 cup celery stalks, finely chopped

®

brown until almost fully cooked, leaving lid off. Set aside.

4. Add onions and garlic to the inner pot and saute in the oil
that has accumulated from the sausage. Add peppers and
mushrooms and cook until softened. If desired, the
temperature can be raised to 350°F to shorten the cooking
time (if so, press

START/STOP), then return the BOIL setting

at 221°F.

4. Cut sausage into 1” pieces and add them to the mixture, along
with the gravy.

5. Add the rosemary and season with salt and pepper. Replace
the lid. Cook for about 20 minutes to allow the flavors to
blend. Press

START/STOP to turn the unit off.

6. Serve with rice or pasta. For variations, different sausages or
peppers can be substituted.

Sour Cream Coffee Cake (Yields one 8''cake)

Ingredients:

5 oz. unsalted butter
5 oz. granulated sugar
1 egg plus 1 yolk
6 oz. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
7 oz. sour cream
1 tsp. vanilla

9. Reheat, spoon off any surplus fat. Press

START/STOP to turn the

unit off.

10. Slice the meat thinly and pour the pureé over the meat to serve.

Sausage and Peppers (Serves 4)

Ingredients:

2 tbsp. oil
2 lbs. Italian sausage links
1 cup onions, diced
2 cloves garlic, minced
2 cups diced green and red peppers
2 cups mushrooms, sliced
1 cup prepared gravy

1

/2 tsp. ground rosemary

salt and black pepper to taste

Method:

1. Set unit to the FRY setting at 300°F, press START/STOP
to preheat.

2. Once preheated, set timer to 2 hours, press

START/STOP

to begin.

3. Prick sausage links with a fork. Place links in the hot oil and

19

20

MULTI-FRYER

™

Method:

1. Set unit to the FRY setting at 350°F, press START/STOP to preheat.

2. Once preheated, set timer to 30 minutes, press

START/STOP

to begin.

3. Season the duck breasts with salt and pepper. Place on roasting
rack in pot. Cover with the lid and roast breasts until desired
doneness is achieved (about 20-30 minutes for well—internal
temperature of 145°F).

4. Remove the breasts and keep warm. Remove the rack. Add the
remaining ingredients to the drippings in the pan, except for the
butter. Keep the lid open and reduce the mixture by half. This
should result in a thick, rich flavored sauce. Remove any grease
that may rise to the surface of the sauce. Stir in the butter.

5. Press

START/STOP to turn the unit off.

6. To serve: Halve the breasts. Slice each half on the bias. Spoon
some of the sauce on warmed plates. Arrange the duck slices on
the sauce. Garnish with orange zest or orange slices if desired.
Serve additional sauce on the side.

Method:

1. Set unit to the BAKE/DEEP FRY setting at 375°F, press
START/STOP to preheat.

2. Cream butter and sugar until fluffy. Add eggs.

3. Combine and sift dry ingredients together in a separate bowl.

4. Add sour cream to the dry ingredients and mix together.

5. Fold this mixture into the creamed butter and eggs.

6. Add vanilla.

7. Grease 8” cake pan, pour batter into pan, level top.

8. Once preheated, set timer to 35 minutes, press

START/STOP

to begin.

9. Set pan on rack and bake for 35 minutes.

10. Press

START/STOP to turn the unit off.

Roast Breast of Duck ala Orange (Serves 2-4)

Ingredients:

2 whole duck breasts
salt and pepper to taste
1 tbsp. sugar
4 oz. orange juice
4 oz. white stock
1 tbsp. white vinegar
2 tbsp. cold butter
orange slices or orange zest (optional)

©2004 Keystone Manufacturing Company, Inc.

®

ONE-YEAR LIMITED WARRANTY

Your Deni Multi-Fryer is warranted for one year from date of purchase or receipt
against all defects in material and workmanship. Should your appliance prove defective
within one year from date of purchase or receipt, return the unit, freight prepaid, along
with an explanation of the claim. If purchased in Canada, please send to: Keystone
Manufacturing Company, Inc., 151 Cushman Road, St. Catharines, Ontario L2M 6T4. If
purchased in the U.S.A. or other country, please send to: Keystone Manufacturing
Company, Inc. 33 Norris Street, Buffalo, NY 14207. (Please package your appliance
carefully in its original box and packing material to avoid damage in transit. Keystone is
not responsible for any damage caused to the appliance in return shipment.) Under this
warranty, Keystone Manufacturing Company, Inc. undertakes to repair or replace any
parts found to be defective.

This warranty is only valid if the appliance is used solely for household purposes in
accordance with the instructions. This warranty is invalid if the unit is connected to an
unsuitable electrical supply, or dismantled or interfered with in any way or damaged
through misuse.

We ask that you kindly fill in the details on your warranty card and return it within
one week from date of purchase or receipt.

This warranty gives you specific legal rights. You may also have other rights which
vary from state to state or province to province.

www.deni.com

Deni by Keystone Manufacturing Company, Inc.

®

Monday through Friday

8:30 a.m. to 5:00 p.m.

(Eastern Standard Time)

1-800-DENI-VAC

1-800-3364-822

or email us at

[e-mail]

CUSTOMER SERVICE

If you have any questions or
problems regarding the operation
of your Deni Multi-Fryer, call our
customer service department toll
free: