Wolfgang BDFR1000 User Manual

IMPORTANT NOTICE

USE AND CARE

Please read operating instructions before using this

product. Please keep original box and packing materials

in the event that service is required.

For questions or concerns please contact customer service at:

W.P. Appliances, Inc. • P.O. Box 3150 • Hallandale, FL 33008

Toll-free: 800-275-8273 • Hours: M - F 8:30am - 5:00pm EST

www.wphousewares.com • Printed in China

Model BDFR1000

ELECTRONIC
DEEP
FRYER

Model BDFR1000

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always
be followed, including the following:

1 Read all instructions carefully.

2 Do not touch hot surfaces. Use handles or knobs.

3 To protect against risk of electric shock, do not immerse the control

panel or plug in water or any other liquid.

4 Close supervision is necessary when any appliance is used by or near

children.

5 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.

6 Do not operate any appliance with a damaged cord or plug or after

the appliance malfunctions or is dropped or damaged in any manner.
Contact our Customer Service Department for examination of your
fryer.

7 Do not mix different types of oils.

8 The use of accessory attachments not recommended or sold by the

appliance manufacturer may cause fire, electric shock, or injury.

9 Do not use outdoors.

10 Do not let cord hang over edge of table or counter or touch hot

surfaces.

11 Do not place on or near a hot gas or electric burner or in a heated

oven.

POLARIZED PLUG

This appliance has a polarized plug (One blade is wider than the other.).
As a safety feature to reduce the risk of electrical shock, this plug is
intended to fit in a polarized outlet only one way. If the plug does not
fit fully in the outlet, reverse the plug. If it still does not fit, contact a
qualified electrician. Do not attempt to defeat this safety feature.

SHORT POWER CORD

1 A short power-supply cord is provided to reduce risks of injuring

yourself from becoming entangled in or tripping over a longer cord.

2 Do not use with an extension cord.

Warning: Serious hot-oil burns may result if deep fryer is pulled off a
countertop. Do not allow the cord to hang over the edge of the counter
where it may be grabbed by children or become entangled by the
user. This is why the Deep Fryer is equipped with a magnetic-release
detachable power cord.

Before Your First Use

Carefully unpack the Deep Fryer and remove all packaging materials.
Remove the Lid, Oil Pot, Frying Basket and Control Panel. Wash you
appliance according to the care and cleaning section of this manual.

If you have any questions regarding use of your Deep Fryer that is not
answered in this instruction manual, or if you need assistance with a part
replacement, contact Customer Service at 1.800.275.8273 or via our
website at www.wppotsandpans.com

12 Extreme caution must be used when moving fryer containing hot oil.

13 Be sure the basket handle is properly assembled to the basket and

locked in place. See detailed assembly instructions on page 12.

14 This fryer is for indoor, countertop use only

15 Always cook with lid in closed position, except when frying French

fries and high moisture foods.

16 Ensure both the lid and Oil Pot are completely dry after washing and

before use.

17 Always attach plug to appliance first, then plug cord into wall outlet.

To disconnect, turn fryer off, then remove plug fromwall outlet.

18 Do not use this appliance for other than intended use.

SAVE THESE INSTRUCTIONS

HOUSEHOLD USE ONLY

2 3

Table of Contents

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

Before Your First Use ................................................................. 3

About Wolfgang Puck ...............................................................4

In the beginning, there was
Wolfgang Puck. There were cooks
and there were kitchens and there
were people eating food, but the
world had never seen anything
like Spago — with its California
cuisine, its casual elegance, and its
chef whose genuine warmth and
love of craft redefined the dining
experience. And they came — from
LA and from everywhere — to
experience the future. Wolfgang
Puck shaped the modern culinary
landscape: he was the first celebrity
chef, the inventor of fusion cuisine,
the first in farm-to-table. His work
is inspired by California living, and
an insistence on only the freshest
ingredients. From his legendary
fine dining icons, his entrepreneurial

spirit has built an empire — from
dining, to catering, to products for the home — touching the lives of millions
around the globe. Today, as always, Chef Puck is earnestly, restlessly, tirelessly
at work behind the scenes inventing what’s next. He is driven by a genuine
love of his craft, a passion for what’s possible, and its potential to change the
world.

Additional Safety Precautions ............................................... 6

Know Your Deep Fryer .............................................................. 7

Assembling Your Deep Fryer ............................................... 10

Assembling Your Deep Fryer Basket ................................12

Using Your Deep Fryer .............................................................13

Draining Oil .......................................................................................14

Preparing for Frying ..................................................................15

Care and Cleaning ......................................................................16

Troubleshooting Guide ............................................................. 17

Recipes .............................................................................................18

Limited Warranty .......................................................................35

Contact Information ........................................................... Back

4 5

Additional Safety

Precautions

Know Your Deep Fryer

1 Do not use the Deep Fryer without oil. The Fryer will be severely

damaged if heated dry. Only use liquid oil in your Deep Fryer. Never
use solid fat or shortening, as this will cause your Deep Fryer to
overheat, or possibly start a fire.

2 This Deep Fryer is equipped with a safety Reset Button in order to

prevent operation of the appliance in the event of improper use, or
irregular operation. Once your Deep Fryer has completely cooled
press the Reset Button on the back of the Control Panel with a pen
tip or paper clip. See illustration on Page 8 for location of the Reset
Button. If your Deep Fryer does not operate after using the Reset
Button contact our customer service department for repair.

3 Before using your Deep Fryer for the first time, wash the appliance

according to the care and cleaning section of this manual.

4 Do not place oversized foods or utensils not recommended by the

manufacturer in the Deep Fryer.

5 This product should never be used unsupervised by children or

infirmed persons.

6 To prevent burns do not touch any metal parts of the Deep Fryer as

they are very hot. Always use heat-resistant gloves.

7 Never use less oil than the MIN line, or more oil than the MAX line

within your Oil Pot. Overfilling the Oil Pot could cause overflow of hot
oil and possible cause a scalding injury.

8 Do not exceed 3/4 full of the Frying Basket. Overfilling the Frying

Basket could cause oil to overflow from the Oil Pot and cause a
scalding injury.

9 Hot oil and water are dangerous. Water can cause the hot oil to

bubble and overflow and cause excess spluttering. Do not add water,
wet foods or icy frozen foods to hot oil.

Temperature

Indicator Light

Timer

Display

Power

Button

Power

Indicator

Light

Oil

Cooling

Indicator

Light

Temperature

Button

Timer

Buttons

Oil

Drain

Button

Oil

Drain

Indicator

Light

10 As an important safety feature, your Deep Fryer is designed with a

Magnetic Release Power Cord that will break away from the Deep
Fryer Housing if the Power Cord is pulled off or tripped over. This
safety feature will prevent the appliance from tipping or being pulled
off the table.

WARNING: Always attach the Power Cord to the Deep Fryer first,
then plug into the proper wall receptacle. Never leave the Magnetic
Release Power Cord plugged into the wall without having it plugged
into the appliance.

11 Do not use an extension cord with this appliance.

6 7

Know Your Deep Fryer (Cont.)

Control

Panel

Viewing
Window

Lid Handle

Permanent
Steam Filter

Reset Button

Fixed Mesh

Filter/Drain Tap

Heating

Element

Maximum Food

Level - 3/4 Full

Frying Basket

Removable

Basket Handle

Control

Panel

Housing

Oil Container Housing

Oil Container Lid

Lid

Oil Pot

Housing

Side Handles

Deep Fryer
Housing

Power Cord

MIN/MAX Line

Oil Pot

Actual product may differ slightly from illustrations on this page

8 9

Pouring

Cap

Oil Container

Magnetic

Connector

Plug

Assembling Your Deep Fryer

Assembling Your Deep Fryer

1 Place the Deep Fryer on

a stable, level surface.

2 Ensure that all

components of
your Deep Fryer are
completely dry prior to
use to avoid risk of injury
due to spattering.

3 Ensure that the Oil

Container Lid is secularly
snapped into place
on the Oil Container
and the Pouring Cap is
also snapped closed.
Slide the Oil Container
into the Oil Container
Housing as shown in
Figure 2.

4 Place the Oil Pot into the

Oil Pot Housing with the
Drain Tap towards the
front of the Deep Fryer
(Figure 1).

5 Slide the Control Panel

down into the Control
Panel Housing and
ensure that it is fully
seated by applying
downward pressure
(your Deep Fryer is
equipped with a safety
microswitch which will
not allow the Control
Panel to work unless it is
properly seated into the
Control Panel Housing).

(Cont.)

8 Attach the Magnetic Connector end of the Power Cord into the

receptacle on the back of the Deep Fryer Housing (Figure 5) ensuring
that the side marked "THIS SIDE UP" is facing up (Figure 5).

9 Once the oil has been preheated to the desired temperature, place

the assembled Frying Basket (see "Assembling Your Deep Fryer
Basket" on page 12) onto the hook in the Oil Pot (Figure 3) so that it
is in the elevated position with the Basket Handle extending over the
Control Panel (Figure 4). This allows the Frying Basket to sit out of
the oil while still being able to place the Lid on the Oil Pot.

Figure 2 Figure 3

6 Add the appropriate

amount of oil to the Oil
Pot. Do not fill with oil
above the MAX level
or below the MIN level
marked on the inside of
the Oil Pot.

7 Place the Lid on top

of the Oil Pot with the
Permanent Steam Filter
towards the rear of the
Deep Fryer.

Figure 4

Figure 5Figure 1

10 11

Assembling Your Deep Fryer

Using Your Deep Fryer

Basket

Squeeze the flexible steel handle
together (Figure 6) and place the two
ends of the handle into the holes of the
Lower Basket Receptacle, place the
stem of the handle behind the Upper
Basket Receptacle (Figure 7) then
release pressure on handle frame.

Lower

Basket

Receptacle

Upper

Basket

Receptacle

Figure 6

1 When the unit is first plugged in, the blue Power Indicator Light will

illuminate indicating that your Deep Fryer is in standby mode.

2 Press and hold the Power Button for approximately 3 seconds until

you hear 2 beeps. The Timer Display will show 00. The temperature
selection will default to 375.

3 Press the Temp Button to cycle through the four temperature settings.

The Temperature Indicator Light for the selected temperature will
blink.

4 After your selections are made within approximately 5 seconds the

Deep Fryer will begin preheating the oil to the selected temperature.
The Temperature Indicator Light will continue to blink until the set
temperature is reached, at which point the Temperature Indicator
Light will remain steady and the Deep Fryer will sound 5 beeps. You
can now set the timer to set the desired time. If you do not set a time
the Timer Display will continue to blink for 3 minutes.

Note: The countdown timer does not turn your Deep Fryer off when
the set time has elapsed, it is simply a timer with an audible beep. This
feature allows you to do continuous batches without having to reset
the oil temperature each time.

Note: The temperature settings can be adjusted at any time
during the preheat or cooking process. If you change the cooking
temperature to a higher temperature once the preheat or cooking
process has started, the new higher Temperature Indicator Light will
blink until the set temperature has been reached. The timer can only
be set or adjusted once the Deep Fryer has finished the preheating
cycle.

Figure 7

If you change to a lower temperature the Temperature Indicator
Light will remain steady. The Timer will beep multiple times and
the Timer Display will blink 00 for 3 minutes or until the time is set.

5 Place your food into the Frying Basket ensuring that you do not

exceed 3/4 full.

6 The Deep Fryer will maintain the temperature displayed as long as the

Deep Fryer is plugged in and the Temperature Indicator Light remains
on.

7 When the cooking process is complete, remove the Lid and place the

Frying Basket in the elevated position (see Figure 6) so that excess oil
can drain into the Oil Pot.

8 When all frying is compete turn your Deep Fryer off by pressing and

holding the Power Button in for 3 seconds until all lights except the
Power Indicator Light turn off. Unplug the Power Cord from the wall
outlet.

12 13

Draining Oil

Preparing for Frying

Your Deep Fryer has an automatic draining system that will both filter
and drain the oil into the Oil Container located in the Oil Container
Housing.

1 The Deep Fryer must remain plugged in to use the automatic draining

process.

2 Ensure that the Oil Container is fully seated into the Oil Container

Housing at the bottom of your Deep Fryer and has clicked into place.

3 To drain the oil press and hold the Oil Drain Button for 3 seconds. The

Temperature indicator Light will turn off while the Timer Display shows
00 and the yellow Oil Cooling Indicator Light illuminates.

4 Once the oil has cooled to a lower temperature the yellow Oil Cooling

Indicator Light will turn off and the Oil Drain Indicator Light will
illuminate.

5 Depending on the amount of oil in your Deep Fryer, the cooking

temperature used, and the amount of food particles in your Oil Pot,
it could take anywhere from 2 to 3 hours for your oil to completely
drain. During the draining process you will hear a humming noise
intermittently. This is the electronic contol that handles the automatic
opening and closing of the Drain Tap approximately every minute and
a half.

6 Once all of the oil has drained hold the Power Button down for 3

seconds and unplug the Power Cord from the wall outlet. Remove the
Oil Container from the Oil Container Housing by depressing the Oil
Container Clip located behind the front opening of the Oil Container.
Pull the Oil Container straight out. Store the oil in a cool, dry place at
room temperature.

Reusing the Oil

Never attempt to empty the contents of the Oil Container until the oil
has reached room temperature. To reuse the oil open the Lid Cap on the
Oil Container by lifting straight up. Carefully pour the oil into the Oil Pot.
We do not recomend using the oil more than 8 times.

Many deep-fried foods are coated with a breading or batter before
frying. This helps to retain the moisture and flavor of the food and
protects the food from absorbing too much fat. Batters can also add
appetizing texture, flavor and appearance to the food to be fried.
Following are general guidelines for breading and battering foods,
including a variety of coatings you may not have thought of before.
Quantities will vary according to the amount of foods you are frying.
Following these tips will help prevent coatings from separating and
falling off into the Deep Fryer.

Breading Foods For Frying

1 Set up three bowls or plates.

2 Place flour in the first bowl.

3 In the second bowl, make an egg wash by mixing eggs and either

water or milk.

4 In the last bowl, place the breading of your choice, like breadcrumbs

or cornmeal. Try one of the following suggestions: fine dry
breadcrumbs, fresh breadcrumbs, crushed corn flakes, cracker meal,
cornmeal, panko - rice breadcrumbs, instant potato flakes, and rice
flour.

5 Clean the food to be fried and shake off any excess water. If desired,

season the food with salt and pepper.

6 Dip the food in the flour then shake off the extra flour.

7 Dip the food in the egg wash; let the extra drain off so that the crumb

coating will be even.

8 Lastly, dip the food in the crumbs, pressing gently and making sure it

is coated completely. Shake off excess.

9 Have a plate or pan handy to hold the breaded food until ready to fry.

Tip: While breading food, occasionally remove any lumps from the
flour and crumbs for even coverage.

Battering Foods For Frying

Batters are semi-liquid mixtures containing flour or starch. They are used
in deep frying to give a crisp, flavorful coating. They are great on
seafood and vegetables, such as broccoli or shrimp.

• Many different liquids may be used: milk, beer, water, sake.

• Eggs may not be used.

• Too thick of a batter is not as palatable as a light one.

• For lighter results, use a leavening agent, such as baking powder,

beaten egg whites, beer or seltzer.

14 15

Care and Cleaning

Troubleshooting Guide

Before cleaning, drain the oil from the Oil Pot according to the section
"Draining Oil" of this manual. When complete, unplug the Power Cord
from the wall outlet first, and then from your Deep Fryer and wait for the
Deep Fryer to cool completely.

Remove the Lid and Frying Basket from the Oil Pot. Remove the Control
Panel from the Control Panel Housing by lifting straight up. Remove the
Oil Pot from the Oil Pot Housing by grasping the rim of the Oil Pot and
lifting straight up.

The following parts can be washed in warm soapy water or placed in the
dishwasher:

• Frying Basket

• Removable Basket Handle

The following parts should be hand washed in warm soapy water and
NOT placed in the dishwasher:

• Lid

• Oil Pot

• Oil Container Lid

• Oil Container

The following parts should be washed with a damp cloth and never be
fully immersed in water or any other liquid:

• Control Panel with Heating Element

• Deep Fryer Housing

• Power Cord

Dry all parts thoroughly as any residual water will cause spattering of oil.

Reassemble your Deep Fryer according the the section "Assembling
Your Deep Fryer" in this manual.

Deep Fryer has no power

The unit is not plugged in Plug the unit into a 120 volt AC outlet.

The magnetic cord is not
properly fastened

The Control Panel is not
properly seated

The circuit breaker on the
Control Panel has tripped

Oil is overflowing

Too much oil has been placed
into the Oil Pot

Too much food has been
placed into the Frying Basket

Using two different oils Empty oil and clean the Oil Pot once

The food is wet covered with
ice

Food is not browning

Food are excessively thick, or
contain a lot of water/ice

The temperature of the oil is
too low

Too much food is being added
to the Frying Basket

See fig 5 on page 12 for proper
installation of the breakaway cord.

Press downward pressure on
the Control Panel to engage the
connections on the bottom of the
Deep Fryer with the connections
located in the Control Panel Housing

Using a pen tip or paper clip press the
Reset Button located on the back of
the Control Panel (see illustration on
page 8)

Do not exceed the MAX line of the Oil
Pot.

Do not exceed 3/4 full of the Frying
Basket

cooled down. Use only one type of oil
in the Deep Fryer.

Remove excess ice crystals from the
food and dry wet foods OR lower the
basket slowly into the oil.

Try a longer cooking time

Ensure that you are using the proper
temperature as specified in the recipes.

Do not exceed 3/4 full of the Frying
Basket. You can also try frying smaller
batches.

Unpleasant odor

The oil is overused Do not use oil more than 8 times.

Oil has been used in different
foods

Recommended oil is not being
used

Error code E1 through E5

Timer display shows an error
code

Do not use the same oil for fish as you
do for other food items.

We recommend only using vegetable
oil or peanut oil.

Contact customer service for further
information at [phone]

16 17

Fried Chicken

4 servings

INGREDIENTS

1 (2 1/2 pound) chicken
Salt and pepper
Vegetable oil, for frying
2 cups flour
3 eggs
4 cups panko (rice breadcrumbs) or breadcrumbs
1 cup parsley leaves
2 lemons

METHOD

1. Cut chicken into 8 pieces. Remove the skin but not the bones. Season

generously with salt and pepper.

2. Preheat the Deep Fryer to 350°F. On three separate soup plates, put
the flour, eggs and breadcrumbs, and dip chicken pieces one at a
time, first in flour, then eggs, and finally breadrumbs. Shake off excess
crumbs.

3. Fry chicken pieces in batches for about 12 to 14 minutes until nice and
brown. Turn after 7 minutes. Drain on paper towels.

4. Fry the parsley for about 30 seconds. Remove, drain on paper towels,
then sprinkle over chicken.

Recipes

18 19

PRESENTATION

Divide onto 4 plates. Sprinkle with parsley and serve with half a lemon.

Spring Rolls

Aromatics

4 servings

INGREDIENTS

Filling:

1 large onion, julienned
1 medium carrot, julienned
1/4 pound shiitake mushrooms, discard stems, julienned
1 large red bell pepper, julienned
1 large yellow bell pepper, julienned
1 small green cabbage, julienned
Peanut oil, for stir-frying
Salt and pepper
1/4 pound glass noodles, soaked in water for 10 minutes, chopped into smaller
strands
1/4 cup mushroom soy sauce
2 tablespoons chili paste
1 tablespoon sesame oil
1 bunch cilantro leaves, chopped
Cooked aromatic mixture (recipe on next page)

Spring rolls:

Spring roll wrappers
1 egg + 1 tablespoon each water and cornstarch, beaten together for egg wash
Peanut oil, for deep-frying

METHOD

1. Prepare the filling. In a wok, stir-fry each vegetable separately in

peanut oil. Season with salt and pepper. Drain then transfer to a mixing
bowl. Stir in noodles, mushroom soy sauce, chili paste, sesame oil, and
cilantro. Season with salt and pepper. Set aside to cool completely.
When cooled, blend the filling mixture with the aromatic mixture. When
ready to form the spring rolls, squeeze out all the excess liquid.

2. Make the spring rolls. Place about 1/2 cup of prepared filling per spring
roll wrapper. Roll and seal edges with the egg wash. Repeat the process
until all filling is used.

3. In your Deep Fryer, heat the peanut oil to 350°F. Deep-fry in batches of
2 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the
ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce
(see recipe on page 22). Serve immediately.

4 servings

INGREDIENTS

1 (2-inch piece) fresh ginger, peeled
3 large garlic cloves
2 green onions
Pinch red pepper flakes
1/2 cup peanut oil
Pinch salt
Pinch black pepper
Pinch sugar

METHOD

1. In a food processor, combine the ginger, garlic, green onions and red

pepper flakes. Turn on machine, slowly add oil and process mixture to a
puree.

2. Sauté mixture for 1 to 2 minutes. Season with salt, pepper and sugar then
use as desired.

20 21

Hot Chinese Mustard Sauce

Shrimp Tempura with Cilantro

4 servings

INGREDIENTS

4 tablespoons Chinese dry mustard
2 tablespoons water
2 tablespoons rice vinegar
4 tablespoons pickled ginger liquid
1 lemon, juiced
Pinch turmeric
1 tablespoon sugar
1 egg yolk
1 tablespoon chili oil
1 tablespoon sesame oil
1 cup peanut oil

METHOD

1. In a bowl, combine all the ingredients except peanut oil; stir until well

blended.

2. Slowly whisk in the peanut oil until emulsified.

3. Refrigerate, covered until needed.

4 servings

INGREDIENTS

For the Shrimp:

16 large shrimp, peeled, cleaned and deveined, with tail intact
1 large or 2 small jalapeño peppers, seeded and minced
4 or 5 sprigs cilantro leaves, chopped
2 medium limes, juiced
Salt

For the Tempura Batter:

1 cup all-purpose flour
1 tablespoon baking powder
1 1/4 cups water
2 tablespoons sesame seeds
1/2 cup cilantro leaves, finely chopped
1 to 1 1/2 teaspoons cayenne pepper
Salt
Peanut oil, for frying
Fried Spinach Leaves (see recipe on page 24)

METHOD

1. Arrange the shrimp on a large platter. Sprinkle with the minced

jalapeño and the chopped cilantro. Pour the lime juice over the shrimp
then let marinate in the refrigerator for at least 30 minutes. When
ready to cook, season lightly with salt.

2. In a small bowl, sift together the flour and baking powder. Whisk
in the water until the batter is smooth (do not overbeat) then add
remaining ingredients, seasoning with cayenne and salt to taste. If
made earlier in the day, set the bowl into an ice bath.

3. At serving time, in your Deep Fryer, heat the oil to 350°F. Dip each
shrimp into the batter and coat well. Carefully place no more than
6 shrimp into the oil with the basket already lowered and cook for
about 2 minutes or until golden brown. Remove with a slotted
spoon or a flat strainer then drain on paper towels. Keep warm while
preparing the remaining shrimp and the spinach.

PRESENTATION

Arrange a few fried spinach leaves on half of each of 4 plates.
Place 4 shrimps on the other half and serve immediately.

22 23

Fried Spinach Leaves

Fritter Batter

4 servings

INGREDIENTS

1 bunch spinach leaves
Peanut oil
Salt

METHOD

1. In your Deep Fryer, heat the peanut oil to 375°F.

2. Clean the spinach leaves well, trim and dry thoroughly.

3. Fry for 2 minutes or until crisp and translucent.

4. Remove using a slotted spoon then drain on paper towels.

5. Season with salt to taste then serve immediately.

Note: As a single leaf garnish, you can substitute the Japanese oba leaf,

which you can purchase in Japanese markets. The procedure is the same
for small or large quantities of spinach. However, if cooking a large
amount of spinach, fry in batches and keep warm in a low oven.

Enough batter for 1 pound of apples or bananas

INGREDIENTS

1 cup all-purpose flour
1 tablespoon baking powder
1 pinch salt
1 pinch fresh ground white pepper
1 pinch cinnamon
1 pinch nutmeg, freshly grated
1 large egg
1 cup buttermilk
1 pound apples or bananas

METHOD

1. In a small bowl, sift together the flour, baking powder, salt, pepper,

cinnamon and nutmeg.

2. In a separate small bowl, whisk together the egg and buttermilk.

3. Whisk egg mixture into the flour mixture then let rest for 30 minutes

before using.

4. Heat oil in the Deep Fryer to 350°F.

5. Peel and core apples (or peel bananas, if using) then cut into sticks

about 1/4 inch wide by 2 1/2 - 3 inches long.

6. Drop in batches into the batter then carefully drop into the hot oil
with the basket lowered and fry until golden.

7. Remove and repeat with remaining batches.

24 25

Vegetable Chips

Crispy Shrimp or Calamari

INGREDIENTS

1 pound parsnips, peeled and trimmed
1 pound carrots, peeled and trimmed
1 pound beets, peeled and trimmed
1/2 pound baking potatoes, scrubbed clean, but not peeled
1/2 pound sweet onions, peeled
Peanut oil for frying
1/2 cup all-purpose flour
Salt
Freshly ground pepper

METHOD

1. Slice the parsnips and carrots very thin lengthwise. Set aside on a

paper towel. Slice the beets, potatoes, and onions into very thin round
slices. Place the beets and potatoes into separate bowls of cold water.
Be sure to dry them thoroughly before you deep fry them.

2. Heat the Deep Fryer to 350°F.

3. Starting with the parsnips, drop a few at a time into the Frying Basket

then cook until lightly brown. Make sure both sides are brown, turning
them if needed.

4. Lift basket and drain. Remove to clean paper towels. Season while still
hot. Repeat with remaining vegetables.

5. For onion slices, dredge the onions in flour. Shake off excess flour. Fry
and drain as above. For even browning, fry in small batches.

with Chinese Noodles and

Spicy Garlic Sauce

4 servings

INGREDIENTS

Oil for deep-frying
2 tablespoons peanut oil
3/4 cup (4 ounces) sliced Double-Blanched Garlic (see page 28)
2 tablespoons sugar
1 cup rice wine
1/4 cup rice wine vinegar
2 tablespoons + 1 teaspoon dark soy sauce
4 ounces carrots, peeled, trimmed, and cut into julienne (about 1 cup)
4 ounces haricots verts (young thin french style string beans), trimmed,
blanched, and refreshed (about 1 cup)
3 ounces green onions, trimmed and cut into strips
2 teaspoons Vietnamese chili sauce
12 ounces fresh Chinese egg noodles or thin spaghetti
1 pound large shrimp, cleaned and tails removed or 1 pound calamari,
cleaned and cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
About 1/2 cup flour
1/4 teaspoon sesame oil

METHOD

1. Bring a large stockpot of water to a boil.

2. Make the sauce: In a large skillet or sauté pan, heat the 2 tablespoons

of peanut oil. Over medium-high heat, sauté the garlic just until
golden, 2 to 3 minutes. Stir in the sugar and continue to sauté until
the garlic begins to caramelize, 1 or 2 minutes longer. Deglaze the pan
with the rice wine, rice wine vinegar, and soy sauce. Add the carrots,
haricots verts, and 2 ounces of the green onion, reserving 1 ounce as
garnish. Stir in the chili sauce and continue to cook until the sauce is
reduced by half.

3. Meanwhile, add salt to the boiling water and cook the noodles until
they are al dente. Drain the noodles well and stir them into the sauce
until they are well coated.

4. Season the shrimp or calamari with salt and pepper then toss with the
flour until lightly coated.

5. Deep fry the shrimp or calamari at 375°F in small batches until
golden, 1 or 2 minutes (place the shrimp or calamari in the basket
and gently ease the basket into the oil). Remove and drain on paper
towels.

PRESENTATION

To serve, divide the noodles and vegetables among 4 large warm plates.
Arrange the shrimp or calamari over and around each portion and
garnish with the remaining green onions. Drizzle a little sesame oil over
the noodles and serve immediately.

26 27

Double Blanched Garlic

Apple Spring Rolls

4 servings

INGREDIENTS

3 heads garlic
Kosher salt

METHOD

1. Prepare an ice bath.

2. Separate the garlic into cloves and remove the ends of each clove.

3. Fill a small saucepan with water. Salt lightly and bring to a boil.

4. Carefully drop the whole cloves into the water and blanch for 30

seconds. Remove with a slotted spoon then immediately plunge into
the ice water to stop the cooking process. Repeat the process.

5. Drain the garlic and dry well. The peels should slip off easily.

6. Cut the garlic into slices and use as needed. (Yield: 3/4 to 1 cup)

4 servings

INGREDIENTS

6 small Granny Smith apples, 4 oz. each
1/3 cup sugar
6 tablespoons butter
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
1/2 vanilla bean
2 tablespoons Calvados brandy (optional substitute apple juice)
1 tablespoon sugar
1 teaspoon lemon juice
Pinch salt
1/2 cup raisins
1 package spring roll wrappers
Powdered sugar, for dusting
Cranberry Caramel Dipping Sauce (see recipe on page 30)

METHOD

1. Peel, core and cut apples into 1/2-inch squares.

2. In a 1-quart sauté pan over medium-high heat, add 1/3 cup sugar and

stir until caramelized. Add apples, butter, cinnamon, ginger, nutmeg,
scraped 1/2 vanilla bean, and brandy. Cook for 2 minutes, until tender.
Remove from heat then add 1 tablespoon sugar, the lemon juice and
pinch of salt.

3. Scoop out half of the apples with all of the liquid. Place in a food
processor and process until fairly smooth. Add raisins. Remove “apple
puree” from food processor and combine with remaining apples. Fold
together and reserve until ready to assemble spring rolls.

4. Place the spring roll wrappers on a flat surface with the point facing
you. Spoon 3 tablespoons of apple compote in a line 2 inches from
the bottom point. Fold up the spring roll.

5. Deep fry 2-3 rolls in 350°F oil for 2 minutes. Remove from oil then
place on paper towels to drain and repeat with remaining rolls.

6. Dust with powdered sugar then serve with Cranberry Caramel
Dipping Sauce.

28 29

Cranberry Caramel

Funnel Cakes

Dipping Sauce

4 servings

INGREDIENTS

1 cup sugar
4 tablespoons water
1 teaspoon lemon juice
1/4 cup orange
8 ounces cranberry juice
1 star anise

METHOD

1. In a saucepot, combine the sugar, water and lemon juice; stir until

dissolved.

2. Place over medium heat and cook until blond in color.

3. Meanwhile, pour the cranberry juice and star anise in a small

saucepot.

4. Place over medium heat and stir, reducing to 1/2 cup. When the sugar
mixture reaches blond color, remove from heat and add the reduced
cranberry juice.

INGREDIENTS

1 large egg, room temperature
3/4 cup milk, room temperature
1 1/2 cups Bisquick® baking mix
2 tablespoons sugar
Oil, for frying
Powdered sugar, for dusting

METHOD

1. Preheat oil in Deep Fryer to 375°F.

2. Beat egg and milk together. Add the Bisquick® and sugar to egg

mixture; beat until smooth.

3. When the temperature in the Fryer reaches 375°F, open Lid. The
basket should be in the lowered position.

4. Pour batter into a funnel while your thumb is covering the bottom
opening. Remove thumb and drop batter into hot oil using a circular
motion to form spirals about 4 inches in diameter per cake. Make one
funnel cake at a time.
IMPORTANT: To avoid the risk of burn from spattering, wear heavy
plastic gloves during this procedure. Use extreme caution at all times.

5. Remove cake when golden brown. Drain on paper towels and sprinkle
with powdered sugar while still warm.

6. Repeat with remaining batter.

30 31

Pot Stickers

Dipping Sauce

100 to 120 pot stickers

INGREDIENTS

For the Filling:

1/4 cup garlic cloves
1-inch piece fresh ginger, peeled
2 tablespoons peanut oil
1/4 cup dried fruits (apricots, cherries or raisins)
1/2 bunch cilantro leaves, minced
1/2 bunch green onions, minced
Salt and pepper
Pinch sugar
1/4 cup oyster sauce
1 tablespoon chile paste
1 tablespoon sesame oil
2 pounds pork butt, cubed

For the Pot Stickers:

Round wonton wrappers
1 egg beaten with 1 tablespoon water, for egg wash
Peanut oil, for frying
Dipping sauce (recipe on next page)

METHOD

1. In a blender, combine garlic and ginger. Turn on machine and slowly

pour in the 2 tablespoons peanut oil then process to a puree. Transfer
to a bowl then add the remaining filling ingredients. Stir together
and marinate for 1 hour. Pass mixture through medium dye in a meat
grinder. Transfer to an electric stand mixer and, using the paddle on
slow speed, mix until emulsified.

2. Make the pot stickers. Separate the wonton wrappers and brush
edges with egg wash. Place a generous spoonful of the filling and seal
the edges, making small folds in the rounded side, starting from the
center, and folding down to each end to create a half moon shape.
Continue until you have used up the filling. Refrigerate until ready to
cook.

3. Cook pot stickers in small batches in boiling, salted water for 2-3
minutes or until they float; remove and drain.

4. Heat the peanut oil to 375°F in your Deep Fryer. Fry for two minutes
in batches until golden brown.

5. Remove and serve with dipping sauce.

Makes approximately 1 1/2 cups

INGREDIENTS

1/2 cup rice wine vinegar
1 cup sesame oil
2 tablespoons minced scallions or green onions
Large pinch sugar

METHOD

1. Combine all ingredients and whisk together.

Panko Scallops

4 servings

INGREDIENTS

1 pound fresh sea scallops
Salt and pepper to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1/4 cup milk
1 cup panko (rice breadcrumbs)
Peanut oil, for frying

METHOD

1. Preheat oil in the Deep Fryer to 375°F.

2. Season the scallops with salt and pepper to taste.

3. Set up your coating ingredients. Place the flour on a plate. Beat the

eggs and milk together in a bowl. Place the panko on a separate plate.
Have a plate prepared to place scallops after breading.

4. Coat the scallops. Dredge the scallops in the flour. Shake off all extra
flour. Dip the scallop into the egg wash. Let the excess egg slide off.
Dip the scallop into the panko, pressing lightly to insure the crumbs
adhere. Shake off any extra coating. Place breaded scallop on clean
plate and repeat procedure until all of the scallops are coated.

5. When all scallops are coated and temperature in the Fryer has
reached 375°F, place about 6 scallops at a time into the hot oil. Fry
for approximately 2 minutes or until golden brown. Open Fryer lid and
raise basket to the upright position. Let scallops drain in this position
for several minutes. Transfer scallops to paper towels and let drain.
Sprinkle lightly with salt while still hot.

32 33

Notes

Limited Warranty

This warranty covers all defects in workmanship or materials of
the accessories, arising under normal usage and care, in this product
for a period of 12 months from the date of purchase. The motor of your
salad spinner is covered under this warranty for a period of three years
from date of purchase. A valid proof-of-purchase is required. A valid
proof-of-purchase is a receipt specifying item, date purchased, and
cost of item. A gift receipt with date of purchase and item is also an
acceptable proof-of-purchase.

This warranty covers the original retail purchaser or gift recipient.
During the applicable warranty period, we will repair or replace, at our
discretion, any mechanical or electrical part which proves defective,
or replace unit with a comparable model. To obtain service under the
terms of this warranty, call Toll Free [phone].

THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND CANADA AND DOES NOT COVER:

• Damages from improper installation.

• Defects other than manufacturing defects.

• Damages from misuse, abuse, accident, alteration, lack of proper care

and maintenance, or incorrect current or voltage.

• Damage from service by other than an authorized dealer or service
center.

This warranty gives you special legal rights and you may also have
other rights to which you are entitled which may vary from state
(province) to state (province).

Proof of purchase required to validate the warranty.

Shipping and handling charges may apply.

34 35