Frying Chart; Need Help - Black & Decker FryMate DF200 Mode D'emploi

on top; slide the Vent Lid back in place. Filters are available by calling the "800" number
on the cover of this book.
NOTE: If the power supply cord is damaged, it must be replaced by the manufacturer
or its service agent or a similarly qualified person in order to avoid a hazard.

Need Help?

For service, repair, parts, or any questions regarding your appliance, call the appropriate
"800" number on the cover of this book. Do NOT return the product to the place of
purchase. Do NOT mail the product back to the manufacturer nor bring it to a service
center. You may also want to consult the website listed on the cover of this manual.
11. Use a good quality vegetable oil for best results. Do not use butter, bacon fat, lard,
margarine, or olive oil since these oils tend to smoke and/or burn easily.
12. Always be sure Cooking Pot and Basket are thoroughly dry before using.
13. Always keep oil level between the Max and Min levels. Check to be sure oil is at the
correct level before preheating.
14. Whenever possible, let refrigerated foods stand at room temperature for a half hour
before frying. For frozen foods, remove from freezer just before frying and remove
any ice crystals.
15. Dry excess moisture from foods with paper towels before frying to reduce
spattering.
16. Remember to preheat for 20-25 minutes for best results, or until the Heating Light
goes out for the first time.
17. Keep foods a uniform in size and thickness.
18. Do not use plastic utensils in hot cooking oil — they will melt.
19. To help keep the oil from dropping below proper frying temperatures, (1) add food to
oil in small batches, and (2) wait 5-10 minutes before frying additional batches.
10. Experiment with lower temperatures and/or shorter times to help prevent
overbrowning.
11. Always heat Basket in the oil during preheating to help prevent foods from sticking
to the Basket. Raising the Basket and stirring foods once during frying may also help
prevent foods from sticking together.
12. To help minimize batter-dipped foods sticking to the Basket, let foods drain before
adding them to the Basket.
13. Salt foods away from Deep Fryer. Salt causes vegetable oil to spoil more quickly.
14. Experiment with different kinds of potatoes for the best French fry results. The age
and kind of potatoes affect crispness and browning.
15. Soaking cut French fries in cold water for half an hour washes away the starch and
may improve cooked results for better crispness.
16. If oil darkens or smokes, discard and use fresh oil.
17. For longer life of oil after frying, cool the oil and strain it through a sieve lined with a
paper towel. Store in a tightly covered container in a dark, cool location or
refrigerate. Add some fresh vegetable oil to used oil each time you fry.
18. On average, oil can be used 6-8 times. It will need to be changed more often if used
to fry fish or used with heavily batter-dipped foods.
19. If overbrowning is a problem and you are reusing oil or have preheated a long time,
you might want to double check oil temperature with a candy thermometer.
Tips
6

Frying Chart

Food Temperature
Chicken Tenders, 350°F
about 6 177°C
Chicken Wing Pieces, 350°F
up to 6 177°C
Chicken Drumsticks, 350°F
Up to 3 177°
Doughnuts, 375°F
refrigerated biscuits 191°C
3 or 4 at a time
Eggplant Sticks, 350°F
About 6 177°C
Fish Fillets, 350°F
3 ⁄ -1" (1.91-2.54cm) 177°C
4
thickness, 2-3 pieces
Frozen Convenience 350-400°F
Foods, such as 177-204°C
French Fries, chicken
nuggets, or
mozzarella sticks
French Fries 375°F
(Homemade) 191°C
Thin Size, 1 ⁄ lb./227 g
2
French Fries 350°F
(Homemade) 177°C
Large Size, 1/2 lb./227 g
Mozzarella Sticks 375°F
( ⁄ "/.95 cm) (Homemade) 191°C
3
8
Up to 6 sticks at a time
Mushrooms, 350°F
Single layer 177°C
Onion Rings, 375°F
(Homemade) 191°C
About 1 cup at a time
Scallops, 350°F
Fresh Bay, 177°C
1 ⁄ lb./227 g
2
Shrimp 350°F
Large Size, 177°C
Single layer
Zucchini Sticks, 350°F
Single layer 177°C
Time Tips
In Minutes
4-5 Dip in egg batter. Then roll in
seasoned bread crumbs.
6-8 Coat lightly with seasoned
all-purpose flour.
18-20 Same as for Wings.
3-3 1 ⁄ For quick fast doughnuts, use
2
refrigerated biscuits. Just cut out the
center with a 1-inch biscuit cutter.
Then drop 3 in the fry basket. Cook
1-1 1 ⁄ minutes, turn and cook the
2
other side. Sprinkle with cinnamon
and sugar or confectioners' sugar
while hot.
2-3 Dip in egg batter, then in seasoned
bread crumbs.
7-9 Cut into serving size pieces. Coat
with favorite egg batter, then
crumbs.
— Follow package directions.
6-8 Remember dry potatoes well and do
not to overload basket.
8-11 Dry potatoes well as above.
30 seconds Dip in egg batter. Roll in flour. Dip in
egg batter, then roll in favorite
breadcrumbs. Allow to dry before
frying. Be careful not to stick with a
fork when removing.
2-3 Dip in egg batter, then in seasoned
bread crumbs.
2-3 Allow excess batter to drain off
rings. Fry about a cup at a time.
2-3 Dip in egg batter. Then roll in
seasoned bread crumbs.
4-5 Peel and devein uncooked shrimp.
Dip in Tempura batter. Drain well,
then fry.
2-3 Dip in egg batter, then in seasoned
bread crumbs.
7