Instruction/ maintenance manual of the product ODF 520 Sunbeam
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JARDS When using electrical appliances, basic safety precautions should always be followed, including the following: l READ ALL INSTRUCTIONS BEFORE USE. Failure to follow these warnings and safety instructions may result in death, serious personal injury and/or property damage.
W ARNING - Failure to follow these warnings and safety instructions may result in fire: l Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or has been damaged in any manner.
Important Safeguards . . . . . . . . . . . . . . . . . ii Table of Contents. . . . . . . . . . . . . . . . . . . . iv Welcome . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Learning About Your Deep Fryer . . . . . . . . 2 Deep Fryer Features . .
Congratulations on your purchase of an OSTER@ Deep Fryer! Your Deep Fryer includes the following technology and features: l Fryer Basket allows you to raise and lower the basket from the oil and keep food warm without further cooking. l Fryer Basket Handle provides a safe way to remove the basket from the Deep Fryer.
t Your Deep Frver 1. Timer Control Knob - To pre-heat turn the knob counter-clockwise to the ON position. Both the Power Light and the Heating Light will turn on. After the Heating Light turns off, rotate Timer clockwise to the desired cooking time. See recipe instructions for proper time selection.
I I I i I j I I I ! I I I / I I I I I I I Yoh Deep Fryer V IEWING WINDOW S PLIT B ASKET (M ODEL 006520 O NLY ) B ASKET C ONTROL H ANDLE I B ASKET L OWERING I B UTTON REMOVABLE C OOKING P OT , LID RE.
Preparing To Use Your Deep Fryer for the First Time l If you are using your Deep Fryer for the first time, you must: l Remove any stickers from the surface of the Deep Fryer. l Raise basket handle to the highest position. Open the lid and lift the basket out of the fryer.
. sing Your Deep Frver l Remove frying basket and set aside. l Using only a good quality vegetable oil, pure corn oil, sunflower oil, canola oil or light olive oil for deep-frying, fill the pot to a point between the MIN marking and the MAX marking. l Do not fill past the MAX marking.
1. Make sure to turn the unit to the OFF position and unplug the Deep Fryer. 2. Once you are ready to enjoy the food, press the Lid Release Button to open the lid. W ARNING : By pressing the Lid Release Button the nit will release hot steam and de-pressurize the Extreme care should be used to ensure hands and face are clear of the appliance 3.
I o Your Deep Frver ” , , 1. Press the lid release button to fully open the lid. With one hand, gently lift one side and pull up to remove the lid. cleaning the Deep Fryer, always make sure that it is disconnected from the outlet. Make sure the unit and the oil are completely cool.
Wash the basket and pot with warm, soapy water. Finally, use a dry cloth. Do not immerse the fryer in water under any circumstances. C AUTION : Do not use scrubbing brushes, Cleaning the Lid Press the lid release button to fully open the lid. With one hand, gently lift one side and pull up to remove the lid.
--=khiw- How to Replace the Filters Your carbon filter should last about 6 months. Your oil filter should last about one year. After this time, you’ll need to replace them. To order additional filters, please call our Customer Service Line at 800-334-0759.
. St- Frver Allow the appliance to cool completely before storing. Store the Deep Fryer in a dry location. The cord can be stored away on the Cord Storage Area located on the bottom of the unit.
I The frying times given in this chart are only a guide , and should be adjusted accordingly to suit the I quantity fried. Approximate Cooking Time Food Temperature (Minutes) Mushrooms 300°F / 150°C.
B UFFALO -S TYLE C HICKEN W INGS WITH B LUE C HEESE D IP M AKES 4-6 S ERVINGS 7 cups peanut or vegetable oil B LUE C HEESE D IP : 4 oz. blue cheese l/2 cup mayonnaise l/2 cup dairy sour cream 1 Tbsp. red wine vinegar 1 tsp. lemon juice l/4 tsp. hot pepper sauce C HICKEN : 24 chicken wings, about 2-l/2 Ibs.
C ALAMARI FRIITI (S QUID ) M AKES 4 - 6 S ERVINGS 7 cups olive oil or olive oil blend (do not use extra virgin) 1 cup all-purpose flour l/4 cup yellow cornmeal 1 tsp. salt l/2 tsp. pepper l/4 tsp. garlic powder 3 eggs 2 Ibs. fresh or frozen, thawed calamari fsquidl 2 cups jarred or homemade marinara sauce for dipping, optional 1.
C RUNCHY O NION R INGS M AKES 4 - 6 S ERVINGS 3 large Vidalia* onions 2 cups all-purpose flour l/4 cup cornstarch 1 tsp. salt l/4 tsp. ground red pepper 2 eggs 2 Tbsp. vegetable or peanut oil 1 cup flat beer 7 cups peanut or vegetable oil 1. Slice onions into l/2-inch thick slices; separate into rings.
CRABIVIEAT AND V EGETABLE E MPANADAS M AKES ABOUT 15 P IECES 2 Tbsp. olive oil 1 small onion, finely chopped 1 garlic clove, minced 1 carrot, finely chopped 1 cup fresh or canned crabmeat 1 Tbsp. drained capers l/2 tsp. ground cumin l/2 tsp. pepper l/4 tsp.
~ P EPPERY F RIED C HICKEN B ITES M AKES 4 S ERVINGS l-1/2 Ibs. skinless, boneless chicken breasts 1 cup buttermilk 2 garlic cloves, minced 1 tsp. salt, divided l/2 tsp. black pepper, divided l/2 tsp. ground red pepper, divided 118 tsp. hot pepper sauce 1 cup all-purpose flour H ONEY -M USTARD S AUCE (recipe below) 1.
ARANCINI (Little Rice B~L) R ICE B ALLS : C OATING : 1 cup uncooked, long-grain rice 1 cup Italian-flavored, 2 Tbsp. olive oil dried bread crumbs 1 small onion, finely chopped l/2 cup all-purpose flour l/2 stalk celery, finely chopped 1 egg 8 oz. ground beef l/2 tsp.
C APE C OD F ISHERMAN ’ S P LAITER M AKES 4 S ERVINGS 1 lb. sole, flounder, cod or other white fish fillets 1 lb. shucked small clams 1 Ii I, I, lb. jumbo (10 - 15 per poundl shrimp, peeled and deveined with tails intact lb. sea scallops, cut in half, if very large 12 cup all-purpose flour 12 tsp.
C OCONUT S HRIMP M AKES 4-6 S ERVINGS 1 cup sweetened shredded coconut, divided 1 cup all-purpose flour l/2 tsp. ground allspice l/2 tsp. baking powder l/2 tsp. garlic powder l/2 tsp. dry mustard l/2 tsp. ground red pepper Salt and black pepper to taste 1 cup “flat” regular or non-alcoholic beer 2 eggs l-1/2 Ibs.
C OUNTRY F AIR C ORN D OGS M AKES 4 - 5 S ERVINGS 8 cups vegetable oil 1 pkg. f8-7/Z to 72 oz.) corn muffin mix Ingredients as called for on muffin mix package l/4 tsp. hot pepper sauce or to taste l/2 cup all-purpose flour 1 pkg. (16 oz.) regular’fnot bun-length frankfurters), 8 - 10 frankfurters Mustard and ketchup for dipping, optional 1.
P ICNIC P ERFECT F RIED C HICKEN M AKES 4 S ERVINGS 7 cups peanut or vegetable oil One 3 to 3-l/2 lb. broiler-fryer chicken, cut into pieces 1 cup all-purpose flour l/2 cup yellow cornmeal 1 tsp. salt l/2 tsp. pepper l/2 tsp. onion powder l/2 tsp. paprika 1.
P ULLED -P ORK AND B LACK B EAN CHIMICHANGAS M AKES 8 1 container (32 oz.) prepared pulled-pork barbecue 1 can (15 - 76 oz.) black beans, rinsed and drained 1 can (48 oz.) solid vegetable shortening 8 large corn tortillas Prepared Guacamole Sour cream Homemade or bottled salsa 1.
This is a recipe that can surely make leftovers a thing of the past. If you do not have leftover mashed potatoes, prepare frozen mashed potatoes to equal 1 cup. S ALMON CROQUETES M AKES 4-6 S ERVINGS l/2 cup finely chopped onion 1 Tbsp. vegetable oil 1 can (74-7/Z oz.
T EMPURA V EGETABLES M AKES 6 - 8 S ERVINGS 2 Ibs. assorted fresh vegetables, such as whole green beans, broccoli florets, small whole mushrooms, sweet potato slices, red or green bell pepper slices, scallions, eggplant and snow peas 1 cup cake flour l/4 tsp.
For the crispiest, tastiest French fries, we recommend a two-step fry process; first at a 325”F/165”C, to precook the potatoes, then, just before serving at 375”F/19O”C to complete cooking and crisp the potatoes.
c HERBED O LIVE O IL P OTATO C HIPS M AKES 4 - 6 S ERVINGS l-1/2 pounds unpeeled baking potatoes, scrubbed and dried 7 cups olive oil or olive oil blend MI not use extra virgin) Salt 2 Tbsp.
BUTTERMILK D OUGHNUTS , M AKES 18-20 D OUGHNUTS 1 can (48 oz.) solid, all-vegetable shortening 4 cups all-purpose flour, divided l-1/4 cups sugar 2 tsp. baking powder 1 tsp. ground nutmeg 112 tsp. ground cinnamon l/2 tsp. baking soda 3 eggs 1 cup buttermilk 5 Tbsp.
D OUBLE L EMON F RIED P IES M AKES ABOUT l-1/2 D OZEN P ASTRY : 2 cups all-purpose flour 1 tsp. baking powder l/4 tsp. salt l/4 cup (4 Tbsp.l butter or margarine l/4 cup (4 Tbsp.) solid vegetable shortening 4 Tbsp. ice water 2 Tbsp. lemon juice F ILLING : 1 can prepared lemon pie filling 2 tsp.
F IRE ‘ N S PICE P ECANS M AKES 1 P OUNO 1 cup water l/2 cup sugar 2 Tbsp. honey 1 lb. whole pecans 2 tsp. ground ginger 1 tsp. ground cinnamon l/4 tsp. ground red pepper 6 cups peanut oil 1. In a medium saucepan, stir water, sugar and honey. Bring to a boil and boil 1 minute.
The secret to making perfect fried ice cream is to prepare the ice cream balls ahead of time and freeze them at least 24 hours before frying. F RIED I CE C REAM M AKES 8 S ERVINGS 1 qt. favorite vanilla ice cream 1 cup finely chopped nuts 3 cups finely crushed sugar-frosted cornflakes or vanilla wafers 1 tsp.
F RUIT FRITTERS M AKES ABOUT 2 D OZEN 7 cups peanut oil 2 Ibs. fresh, peeled or pared cut-up fruit; good choices include apples, bananas, peaches, plums or nectarines F RITTER B AITER : l-1/2 cups all-purpose flour, divided 2 Tbsp. sugar 1 tsp. baking powder l/4 tsp.
I NDEX OF R ECIPES Buffalo-Style Chicken Wings ............ Blue Cheese Dip ....................... Calamari Fritti ........................ Crunchy Onion Rings ................... Crabmeat and Vegetable Empanadas ..... Peppery Fried Chicken Bites ...
M ORE R ECIPES.
M ORE R ECIPES.
One-Year l,tmtten Vihmanty . . Sunbeam Products, Inc. (“Sunbeam”) warrants that for a period of one year from the date of purchase, this product will be free from defects in material and workmanship. Sunbeam, at its option, will repair or replace this product or any component of the product found to be defective during this warranty period.
For product questions: Sunbeam Consumer Service PO. Box 948389 Maitland, FL 32794-8389 DONOTSENDPRODUCTTOTHEABOVEADDRESS 2000 Sunbeam Products, Inc. All rights reserved. OSTERa is a registered trademark of Sunbeam Products, Inc. Distributed by Sunbeam Products, Inc.
An important point after buying a device Sunbeam ODF 520 (or even before the purchase) is to read its user manual. We should do this for several simple reasons:
If you have not bought Sunbeam ODF 520 yet, this is a good time to familiarize yourself with the basic data on the product. First of all view first pages of the manual, you can find above. You should find there the most important technical data Sunbeam ODF 520 - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, Sunbeam ODF 520 you will learn all the available features of the product, as well as information on its operation. The information that you get Sunbeam ODF 520 will certainly help you make a decision on the purchase.
If you already are a holder of Sunbeam ODF 520, but have not read the manual yet, you should do it for the reasons described above. You will learn then if you properly used the available features, and whether you have not made any mistakes, which can shorten the lifetime Sunbeam ODF 520.
However, one of the most important roles played by the user manual is to help in solving problems with Sunbeam ODF 520. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device Sunbeam ODF 520 along with tips on how to solve them. Even if you fail to solve the problem, the manual will show you a further procedure – contact to the customer service center or the nearest service center
