User manual SUNBEAM CKSBDF200W-033

[. . . ] When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Use pot holders when removing cover or handling hot containers. To protect against electrical shock, do not immerse cord, plug or heating unit in water or other liquids. Close supervision is necessary when any appliance is used by or near children. [. . . ] Do not use any type of steel wool to clean magnetic contacts. Unplug from outlet and allow unit to cool completely. Clean the outside of the fryer and LID with a damp cloth. Be sure to push lid down from the vertical position to secure back in place. When replacing LID, the spring on LID must be inserting down in the rectangle hole on the PLASTIC EXTERIOR. NOTE: Charcoal odor filters are not meant to be washed. It is recommended to replace every 3 months or after every 12 uses 5. Store your fryer with the LID closed to preserve the oil. When changing the oil, take the opportunity to clean the inside of the fryer. Remove LID, pour out oil and discard properly, wipe the inside with paper towel to absorb excess grease. Wash interior of fryer with hot soapy water. CAUTION: Never immerse the fryer in water, or wash in running water. nOTE: A REMOVABLE CONDENSATION COLLECTOR is located on the back of the fryer. The REMOVABLE CONDENSATION COLLECTOR will collect any water that has condensed on the inside of the LID is opened after frying. Remember to empty and clean the REMOVABLE CONDENSATION COLLECTOR after each use. Clean the inside of the cover with a damp soapy sponge. Insert CHARCOAL ODOR FILTER on the bottom of LID, followed by clean GREASE FILTER, then replace FILTER COVER. NOTE: Charcoal odor filters are not meant to be washed. It is recommended to replace every 3 months or after every 12 uses. The frying times in this chart are a guide and should be adjusted to suit the different quantities or thickness of food and to suit your own taste. preheat time is 7-10 minutes for the fryer to reach desired temperature. (Ready light will cycle On/Off during frying as temperature fluctuates due to food load. [. . . ] Lower and cook 5 minutes or until brown. To test for doneness, remove a piece of chicken from the oil. When fork can be inserted with ease, chicken is done. 4 whole boneless, skinless chicken breasts 1 tablespoon chopped onion 1 tablespoon chopped parsley 1-1/2 teaspoons salt 1 stick butter 1/2 cup flour 1 egg, beaten 1 cup fine, dry bread crumbs Sift together cornmeal, flour, baking soda, salt, sugar and garlic salt. [. . . ]