PRESTO Kitchen Kettle multi-cooker/steamer Bellwork: Sign in and get prepared for notes!

1. PRESTO Kitchen Kettle multi-cooker/steamerBellwork: Sign in and get prepared for notes! • It is imperative that you take notes and listen carefully today. • We are starting our deep fry cooking method unit next week! • You can severely hurt/scar yourself or others for life by making mistakes in this unit! • Your complete attention is expected and required! • Participate in class or no participation in labs!

2. PRESTO Kitchen Kettle Features • Steams, stews, roasts, boils, deep fries • Use to make soups and casseroles. Steams vegetables and rice; cooks pasta. Roasts beef, pork, and poultry. • Tempered glass cover – lets you see food as it cooks. • Heavy cast aluminum base for even heat distribution • Versatile basket for steaming, blanching, and frying. Snaps onto the rim of multi-cooker for easy draining. • Control Master heat control – set temperature and automatically maintains the proper cooking temperature.

3. Care and Cleaning • Do not immerse heat control or magnetic cord assembly in water or let them come in contact with any liquid. • Do not use steel wool or abrasive cleaners. • Empty dirty oil into proper bottle/bowl with Mr. J’s assistance. (oil must be cooled) • PRESTO Kitchen Kettle - Use warm sudsy water and 2-sided sponge, rinse, sanitize, and air dry.

4. Deep Fry Caution and Tips • Do not let cord hang or drape over edge where someone can get hung up on. • Never use glass cover lid for deep frying. Neveruse glass cover lid while oil is heating or while deep frying in this unit. • OIL AND WATER DO NOT MIX – The combination can be dangerous. When the oil is heated, any water droplets in the oil super-heat, becoming a volatile steam that can cause hot oil to spatter, boil over, or even erupt out of the multi-cooker. Hot oil can cause severe burns!

5. Caution/Safety Continued • Before placing food in multi-cooker be sure that it is COMPLETELY dry. Before placing food in multi-cooker, always remove ice crystals and excess moisture from food by patting dry with toweling. • Use caution when deep frying dough such as hushpuppies, donuts, and etc. These foods may develop air bubbles during heating, which may burst and cause burns. • Allow multi-cooker to cool completely before moving, removing oil, or cleaning.

6. How to Use • Place cooker away from counter edge. If filling oil, only fill up to oil level line, which is located on inside of unit. • Set the heat control to a maximum of 400 degrees for frying. Allow 20 minutes to preheat. • During preheat time, prepare food for deep frying. • While fry basket is on countertop, fill basket up to a maximum of ½ full with food. • Once oil has preheated, slowly lower basket into oil. Fry food until golden brown. • Lift basket and using drain hook, hook basket on cooker rim to drain. Empty basket on absorbent paper. • If you plan to reuse the oil, strain it to remove any food particles using slotted metal spoon or tongs. (Never use any plastic)

7. Helpful Hints • Do not overfill the basket. Too much food lowers the oil temp causing food to absorb too much oil. • DO NOT USE BASKET for battered foods. May stick to the basket. (Never drop food into oil) • Number of times oil can be reused will depend on the food that is fried. • It is time to replace the oil if any of the following occur: The oil is dark in color, has unpleasant odor, smokes when it is heated, or foams excessively during frying.

8. Frying raw potatoes • Cut potatoes evenly. Because raw potatoes contain high moisture extreme care must be used when deep frying. • Thoroughly dry raw fries before deep frying with a disposable paper towel. • Fill basket maximum of ½ full. • Lower the filled basket slowly into the oil. • If oil starts to boil up too quickly lift the basket out of the oil for a couple of seconds, then lower it again. Repeat if necessary.

9. Potatoes continued • Fry potatoes until cooked through but not browned. • Drain fries by lifting basket and hooking to the side of the cooker rim for a couple minutes. • Empty fries onto paper towel to absorb excess oil. • Always turn temperature dial off and unplug when finished. • You must clean your prep table and floor!

10. Frying Timetable • Raw French fries (3-4 min, up to 7-8 min) • Raw Fish, Chicken, battered (3-5 min) • Onion Rings, raw, battered (1 ½ - 2 ½ min) • Fry Temps • Fries 375-400 degrees • Poultry 350-375 degrees • Fish 325-350 degrees

11. Final Helpful Hints • Do not overfill the basket. (Too much food lowers the oil temp causing foods to absorb oil) • Battered foods may stick to basket; therefore, fry these foods without using the basket. • Number of times oil can be reused depends on the food that is fried. (Oil will need to be replaced more often if fish or food coated with bread/cracker crumbs is fried frequently. • Replace oil if any occur: oil is dark, unpleasant odor, smokes when it is heated, or foams excessively • Fry foods of uniform size and thickness as they will fry more evenly and at the same speed.