Toastmaster Fryer 815U User Manual

READ AND SAVE THESE INSTRUCTIONS  
WARNING:A risk of fire and electrical shock exists in all electrical appliances and  
may cause personal injury or death. Please follow all safety instructions.  
Deep Fryer  
Use and Care Guide  
Model 815U  
IMPORTANT SAFEGUARDS  
When using electrical appliances, basic safety precautions should always be  
followed to reduce the risk of fire, electric shock and injury to persons, including the  
following:  
• Read all instructions before using fryer.  
• Do not touch hot surfaces. Use handles and buttons.  
• This fryer is not for use by children.  
• Close supervision is necessary when any appliance is used near children.  
• Do not operate unattended.  
• Unplug from outlet when not in use and before cleaning.Allow to cool before putting  
on or taking off parts, and before cleaning the fryer.  
To disconnect, push off button, then remove plug from power supply.  
• Do not operate a damaged fryer. Do not operate with a damaged cord or plug or  
after the fryer malfunctions, or has been dropped or damaged in any manner. Return  
fryer to the nearest authorized service facility for examination, repair or mechanical  
adjustment.  
• Do not put cord, plug, or body of fryer in or under water or other liquid. See instruc-  
tions for cleaning.  
• Use attachments only if recommended by Toastmaster Inc.  
• Do not use outdoors or when standing in damp area.  
• Do not use fryer for other than intended use.  
• Do not let cord hang over edge of table or counter or touch hot surfaces.  
• Do not place on or near a hot gas or electric burner, or in a heated oven.  
• Extreme caution must be used when moving fryer containing hot oil or other hot  
liquids. Allow to cool before removing.  
• Be sure handle is fully extended and handle lock is securely in place before lifting  
basket. See detailed operating instructions.  
SAVETHESE INSTRUCTIONS  
THIS PRODUCT FOR HOUSEHOLD USE ONLY  
CAUTION:A short power supply cord is provided to reduce the risk of personal injury  
 
figure 3  
figure 2  
figure 4  
figure 6  
figure 5  
figure 7  
figure 8  
 
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Thank You for purchasing this Toastmaster appliance.  
Featuring superior technology and craftsmanship, the Global Design Collection is an  
exceptional line of kitchen appliances. The deep fryer’s state-of-the art design is matched  
only by its excellent performance. Enjoy!  
BEFORE USING YOUR DEEP FRYER  
1. Read all sections of the booklet carefully. Become familiar with this appliance  
and its parts (see figure 1).  
2. Be sure to fill out the warranty service information on the back of this manual.  
3. Clean the fryer basket and non-stick reservoir (see CARE AND CLEANING).  
NOTE: When emptying the cold oil from the deep fryer, the unit is easier to handle  
without the lid assembly. We suggest that you become familiar with removing the  
lid assembly before your first use.  
USING YOUR DEEP FRYER  
1. Place fryer on large secure surface.  
2. Pull the cord from the cord storage compartment to the desired length.  
3. Press OPEN button  
to open lid. The lid will open automatically.  
4. Remove the fryer basket by sliding the retractable handle of the fryer basket  
up. Pull handle down away from fryer; the fryer basket will raise during this  
action. Slide handle lock toward deep fryer to lock handle into place (see  
figure 2).  
5. Lift the fryer basket out of the fryer.  
6. Fill reservoir with vegetable oil. Use the MIN (8 cups) and MAX (10 cups) fill  
indicator lines in reservoir. Never add oil once the unit has been plugged in  
and allowed to heat up.  
7. Close lid until it latches into place. Slide adjustable thermostat control to  
lowest setting (320°F). Plug into 120 V ~ 60 Hz outlet.  
8. Push in the ON/OFF button to turn the unit on.The red power light will come  
on.  
9. Slide the thermostat to the appropriate setting. Allow the fryer to preheat for  
15 minutes for the initial use each time. The green light will come on when the  
desired temperature has been reached. For repeat cycles, wait until the green  
ready light comes on before putting more food into the fryer.  
10. Fill fryer basket with food, never filling more than 1/2 full. When fryer basket is  
lowered into hot oil, all food should be immersed.  
11. Carefully open lid of fryer by pressing the OPEN button Place fryer basket  
securely onto fryer by placing the tab under the fryer basket handle into the  
opening on the rim of the fryer (see figure 3). Carefully close lid. Unlock the  
handle by sliding the handle lock away from the basket. Slowly lower the  
basket into the oil by letting the handle rise to a vertical position. Slide handle  
down into original position.  
12. At the end of the desired cooking time, remove the fryer basket from the hot  
oil by sliding the retractable handle of the fryer basket up. Pull handle down  
away from fryer; the fryer basket will raise during this action. Slide handle lock  
toward deep fryer to lock handle into place (see figure 2). Allow oil to drain  
from food for 30 seconds. Carefully open lid by pressing OPEN button and lift  
basket out. Empty food on to a plate covered with an absorbent paper towel.  
13. Carefully close lid and allow fryer to re-heat.When green ready light comes on,  
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fill fryer basket with food and place into fryer. Repeat steps 10-13 as necessary.  
14. When finished, close lid, slide adjustable thermostat control to lowest position  
(320°F) and push ON/OFF button to turn off the unit. The red operating light  
will go out and ON/OFF button will be flush with unit. If on, the green ready  
light will go off also.  
15. Unplug. Allow fryer and oil to cool completely before moving, cleaning or  
storing. Do not store electric fryer in refrigerator. If oil can be used again, strain  
food particles from oil and store in a covered container in refrigerator for future  
use. See CARE AND CLEANING.  
HELPFUL HINTS FOR FRYING  
Fry more batches of smaller amounts of food. Best results are obtained when the  
hot oil can freely circulate all around the food thus allowing the fryer to main-  
tain hotter cooking temperatures.  
• In general, pre-cooked foods require higher temperatures and less cooking time.  
• Cut or sort the food into uniform sizes. Cook same size pieces together so that they  
will be done in the same amount of time.  
• Be sure foods are free from ice crystals and excess moisture before frying. Water  
on the surface can cause the oil to splatter and foam.  
• When using a breading, evenly coat the food to be fried. Uniform and fine crumbs  
stick better than coarse and uneven ones. Shake off all extra breading to help  
keep oil clean.  
• Foods with a coating should be spaced in fryer basket so as not to touch while  
cooking.  
• For best results when frying doughs or foods dipped in a liquid batter, either remove  
the fryer basket or lower it into the hot oil before using a heat resistant metal spoon  
to carefully place the food into the oil. If the fryer basket is immersed in oil, use the  
basket to remove the cooked food.  
HELPFUL HINTS ON OIL  
• Never over fill or under fill the fryer with oil.Minimum and maximum oil amounts are  
marked on the inside of the cooking reservoir.  
• Clean or strained oil may be stored in fryer temporarily, but should be transferred  
to a covered container for storing once cooled. Store the container in the refrigerator.  
• If you fry fish or seafood, the oil will absorb a fishy taste. We suggest you change  
your oil before frying other foods.  
 
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FOOD TIME & TEMPERATURE COOKING CHART  
The times listed below should only be used as a guideline. The quantity of  
food fried at one time may alter the total cooking time necessary.  
REMEMBER, FRYING SMALLER BATCHES WILL RESULT IN BETTER  
COOKING TIMES AND QUALITY OF FOOD.  
Food  
Temperature  
340°F  
Approximate Cooking Time  
11-17 minutes  
7-10 minutes  
5-7 minutes  
chicken pieces  
chicken tenders  
fish fillets  
340°F  
340°F  
shrimp - regular or jumbo  
French fries-thin  
French fries-thick  
onion rings  
370°F  
3-5 minutes  
370°F  
3-5 minutes  
370°F  
7-9 minutes  
370°F  
3-5 minutes  
NOTE: Frozen foods may require different cooking times and temperatures; fol-  
low package directions. If recommended temperature is above 365°F use the  
frozen foods setting  
and allow to cook until done. Remember, never fill your  
fryer basket more than half full and remove ice crystals from frozen foods  
before placing in the hot oil.  
 
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DEEP FRYING TROUBLE SHOOTING GUIDE  
Problem  
Cause  
Solution  
oil smokes  
failure to strain  
oil after use  
Strain oil through a paper  
towel, or cheesecloth  
after oil cools and  
before storing.  
oil bubbles over  
too much oil in  
fryer  
Do not fill above MAX fill line.  
too much food  
added to fryer at  
one time  
Fry smaller quantities at a time.  
food too wet  
Pat dry with paper towels  
before placing in basket.  
food tastes greasy  
using wrong type  
of oil  
Use a high-quality oil such  
as vegetable, canola or  
corn.  
too much food  
cooked at same  
time  
Cook smaller amounts  
of food.  
frying temperature Allow unit to preheat or  
too low  
reheat prior to use.  
omitting unpleasant  
odors  
both filters are  
saturated  
Filters need to be cleaned.  
oil is deteriorated  
lid is not closed  
Change oil as needed.  
The lid needs to be securely  
closed.  
steam escaping from  
under edge of lid  
food is not crisp  
too much has been Fry food in small batches,  
fried at same time especially frozen foods.  
CARE AND CLEANING  
CAUTION:UNPLUG FROM OUTLET  
1. Slide adjustable thermostat control to lowest setting, 320°F. Make sure the  
ON/OFF button has been pressed and button is flush with unit. The red operat-  
ing light and the green ready light will go out.  
2. Unplug and allow fryer and oil to cool completely before cleaning.  
3. Do not immerse the appliance in water.  
4. Press the OPEN button  
and remove the fryer basket by sliding the retractable  
handle of the filter basket up. Pull handle down away from fryer; the fryer basket  
will raise during this action. Slide handle lock toward deep dryer to lock handle  
into place. Remove the basket.  
5. To remove the lid assembly, grasp the detachable rear wall of the fryer at the bot-  
tom end, press both sides together, and pull out to remove the detachable rear  
wall (see figure 4). Remove the condensation drip cup (see figure 5); empty and  
wash in warm soapy water.  
 
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6. The lid assembly can now be lifted out of the hinge. To remove the filters, place  
the lid assembly on the countertop with the louvered filter cover face up. Press  
both black tabs forward as indicated by the direction of the arrows. The lou-  
vered filter cover will pop up and can be removed from lid assembly (see figure  
6). Lift up on both black tabs and remove the washable filters for cleaning.  
7. To clean the remainder of the lid assembly, wipe inside and outside with a damp  
cloth and dry.  
8. Carefully pour cold oil out of reservoir using the pouring spout. Wash interior of  
reservoir with mild dish detergent and warm water. A plastic scouring pad may  
be used if necessary. DO NOT IMMERSE.  
9. The washable filters and fryer basket may be placed on the top shelf of the dish-  
washer or they may be washed in warm soapy water with a non-abrasive pad or  
brush and dried thoroughly. Wash the filters often to reduce cooking odors.  
10. The oil can be reused several times. If re-using oil, strain food particles from cold  
oil after each use. Place basket back into fryer with handle in its locked position.  
11. Line the fryer basket with a large clean paper towel or cheese cloth. The liner  
must cover the bottom of the fryer basket and approximately one inch up the  
sides.  
12. Slowly pour cold oil through basket liner back into the clean fryer for short term  
storing. When storing oil for longer periods of time, place oil in covered container  
and put in refrigerator.  
13. Discard basket liner. Wash and dry fryer basket thoroughly before putting into  
fryer for storage.  
14. Once the filters have been washed and dried thoroughly, insert into lid assembly  
with the grooved edges face up. Push both black tabs down to hold filters in  
place.  
15. Place louvered cover onto lid assembly and lock into place with black tabs (see  
figure 7).  
16. Replace condensation drip cup to its original position (see figure 5).Place the lid  
assembly onto the appliance by inserting hinges into notches (see figure 8).  
While holding the lid assembly straight up, line up the notches of the detachable  
rear wall on the hinges until it snaps into place (see figure 8). Close lid assembly.  
17. Clean the outside of the deep fryer with a damp cloth and dry thoroughly.  
CAUTION: DO NOT IMMERSE CORD, PLUG OR DEEP FRYER UNIT IN WATER  
OR OTHER LIQUID.  
RECIPES  
BEER BATTER  
A light batter good on fish and chicken.  
1 cup all-purpose flour  
1/4 cup cornstarch  
1/4 tsp cayenne pepper  
1 tsp garlic salt  
3/4 cup flat beer  
2 eggs, lightly beaten  
2 TBL vegetable oil  
Remove fryer basket before preheating. Combine all dry ingredients. Add liquid ingre-  
dients and mix well. Allow batter to chill in refrigerator for at least 1 hour before  
coating fish or chicken. Dip food in batter and place into oil using a heat resistant  
metal spoon.  
 
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CRISPY BATTER  
A thicker batter that is good on meats, fish, poultry and vegetables.  
3/4 cup all-purpose flour  
1/4 cup cornstarch  
2 tsp baking powder  
1 tsp salt  
1 cup water  
dry bread crumbs, fine-dry  
(plain or seasoned)  
Combine all dry ingredients except bread crumbs. Add water and mix until smooth.Dip  
food in batter and then coat with bread crumbs. Place into fryer basket. Lower  
basket into oil.  
FLOUR COATING  
A plain coating that is good on meats, fish and poultry.  
1/2 cup all-purpose flour  
1/4 tsp pepper  
1 tsp salt  
Combine all ingredients together. Coat food and place in basket. Lower fryer basket  
into oil. For flavor variation, add 1/2 tsp of dried thyme, tarragon, basil, poultry  
seasoning, or 1 teaspoon of curry powder to flour mixture.  
APPLE FRITTERS  
3 cups all-purpose flour  
2 tsp baking powder  
1/2 cup sugar  
1/2 tsp salt  
1 cup milk  
1 egg, lightly beaten  
4 tsp butter, melted  
1 tsp vanilla extract  
1/3 cup orange juice  
1 cup apples, chopped  
powdered sugar  
350°F  
3-5 minutes  
18 fritters  
Sift dry ingredients together. Using an electric mixer, add remaining ingredients  
except apples. Stir in apples. Lower fryer basket into oil. Using a heat resistant metal  
spoon place 1 teaspoon of batter at a time into oil.Turn halfway through cooking time.  
Dust with powdered sugar while still warm.  
DOUGHNUTS  
1 egg, lightly beaten  
1/2 cup sugar  
1/4 tsp salt  
1/4 tsp nutmeg  
1/2 tsp cinnamon  
2 tsp baking powder  
powdered sugar  
1 TBL butter, melted  
1/2 cup milk  
212 cups all-purpose flour  
350°F  
3-4 minutes  
18 doughnuts  
Using an electric mixer, mix all ingredients forming a dough. Roll to 1/4 inch thick on  
a lightly floured surface. Cut with a floured 2 1/2 inch doughnut cutter. Lower fryer  
basket into oil. Using a heat resistant metal spoon place doughnuts into oil. Turn  
halfway through cooking time. Dust with powdered sugar or a cinnamon sugar  
mixture while still warm.  
 
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QUICK ‘N’ EASY DOUGHNUTS  
1 can of 10 refrigerated biscuits  
powdered sugar or cinnamon sugar mixture  
350°F  
2-4 minutes  
10 doughnuts  
Separate dough into 10 biscuits and cut hole in center of each. Lower fryer basket  
into oil. Using a heat resistant metal spoon place doughnuts into oil. Turn half way  
through cooking time. Dust with powdered sugar or sugar and cinnamon mixture  
while still warm.  
SMOOCHIES  
1 can of 10 refrigerated biscuits  
20 pieces chocolate candy kiss  
1/2 cup powdered sugar  
350°F  
2-3 minutes  
20 pieces  
Separate dough into 10 biscuits. Cut each biscuit in half and flatten. Place 1  
chocolate kiss in the center of each and pull edges up around candy kiss to seal tightly.  
Roll between palms until all seams are sealed making a ball. Lower fryer basket into  
oil. Using a heat resistant metal spoon place smoochies into oil. Dust with powdered  
sugar while still warm.  
HUSH PUPPIES  
1 egg, lightly beaten  
1 8 oz pkg corn muffin mix  
1 cup all-purpose flour  
2 tsp dehydrated onions  
1/2 tsp garlic, minced  
1/2 cup + 3 TBL milk  
350°F  
3-5 minutes  
14 pieces  
Mix all ingredients together until a batter is formed. Lower fryer basket into oil. Using  
a heat resistant metal spoon drop batter by tablespoons into oil.  
VEGETABLE FRITTERS  
3/4 cup bread crumbs, fine-dry  
2 TBL Parmesan cheese  
1 tsp onion salt  
1/4 tsp garlic powder  
2 egg whites, lightly beaten  
2 TBL water  
212 cups fresh vegetables  
sliced into 1/4 inch thick pieces -  
carrots, mushrooms,  
green and red peppers,  
zucchini  
350°F  
3-5 minutes  
212 cups  
Combine dry ingredients, set aside. Combine liquid ingredients. Dip vegetables into  
liquid mixture and then coat with dry mixture. Place into fryer basket. Lower fryer  
basket into oil. Serve with ranch flavored dressing.  
 
10  
ONION HAYSTACKS  
1 tsp seasoning salt  
1 cup all-purpose flour  
1/4 cup cornstarch  
3/4 cup flat beer  
1/4 tsp cayenne pepper  
1/4 tsp garlic powder  
2 eggs, lightly beaten  
1 large onion, cut into slivers  
370°F  
3-5 minutes  
4-5 servings  
Combine dry ingredients.Add remaining ingredients except for onions and mix well. Stir  
onions into batter. Lower fryer basket into oil. Use heat resistant metal tongs to place  
onion stacks into oil.  
ONION RINGS  
1 large onion, 1/2 inch thick slices  
1 egg, lightly beaten  
1 TBL water  
1/2 cup bread crumbs, fine-dry  
1/2 cup flour  
salt and pepper to taste  
370°F  
3-4 minutes  
3-4 servings  
Separate onion slices into rings. Combine liquid ingredients. Combine dry ingredients.  
Dip each onion ring into liquid then dry mixture. Lower fryer basket into oil. Using a heat  
resistant metal spoon place onions into oil.  
FRENCH FRIES  
10 potatoes, peeled - 3/8 inch wide strips  
salt to taste  
370°F  
12-15 minutes  
4 servings  
Pat dry potatoes. Place in basket.Lower fryer basket into oil. Season with salt while still  
warm.  
COTTAGE FRIES  
10 potatoes, thinly sliced (1/16 - 1/8 inch)  
seasoned salt to taste  
370°F  
5-7 minutes  
4 servings  
Pat dry potatoes. Place in basket.Lower fryer basket into oil. Season with salt while still  
warm.  
SOUTHERN FRIED CHICKEN  
2 tsp seasoned salt  
1 cup all-purpose flour  
1/4 tsp pepper  
2 - 3 lbs chicken pieces  
1/4 cup milk  
340°F  
11-17 minutes  
8-10 pieces  
Combine dry ingredients. Dip chicken in milk then coat with dry mixture and place in  
fryer basket. Lower fryer basket into oil. Fry similar size pieces together.  
 
11  
CHICKEN CROQUETTES  
16-18 oz can cooked  
chicken*, drained  
1 cup onion, finely chopped  
3 TBL butter  
1/4 tsp salt  
1/4 tsp pepper  
1/8 tsp of paprika  
1/8 tsp of nutmeg  
1/4 cup all-purpose flour  
1/2 cup chicken broth  
1/3 cup milk  
1 TBL dried parsley  
1 tsp lemon juice  
1 cup bread crumbs, dry-fine  
2 eggs, lightly beaten  
2 TBL water  
Combine chicken and onion, set aside. In a sauce pan, melt butter, add flour and blend  
until smooth. Add chicken broth and milk. Cook until thick. Remove from heat. Stir in  
parsley, lemon juice, salt, pepper, nutmeg and paprika. Add chicken mixture and mix  
well. Chill at least 1 hour.  
350°F  
2-3 minutes  
24 balls  
Roll into 1-112 inch balls. Mix egg and water. Dip each ball into egg mixture and roll in  
bread crumbs. Place in fryer basket.Lower fryer basket into oil.  
*Or substitute any other pre-cooked meat or seafood.  
CHICKEN FRIED CHICKEN  
112 cups all-purpose four  
2 tsp salt  
1/2 tsp pepper  
2 eggs, lightly beaten  
1/4 cup milk  
4 chicken breast, boneless-skinless  
370°F  
8-12 minutes  
4 servings  
Remove fryer basket from fryer before preheating. Combine all dry ingredients together.  
Combine all liquid ingredients together. Dip chicken breast into liquid mixture and then  
flour mixture. Repeat. Using a heat resistant metal spoon place chicken into oil. Serve  
with milk gravy.  
PORK CHOPS  
3/4 cup all-purpose four  
1/4 cup cornstarch  
2 tsp baking powder  
1 tsp salt  
1 cup water  
6 pork chops  
2 cups bread crumbs, dry-fine  
340°F  
8-10 minutes  
6 servings  
Remove fryer basket from fryer before preheating. Combine first 5 ingredients until  
smooth. Dip pork chops into batter coating thoroughly, then coat with bread crumbs.  
Place pork chops into oil using a heat resistant metal spoon.  
 
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ROLLING EGG ROLL OR WON TON WRAPPERS  
1. Place wrapper on counter in a diamond shape.  
2. Moisten all corners with water.  
3. Spoon filling onto the center of the wrapper.  
4. Fold top of diamond over just enough to cover filling.  
5. Fold side corners toward center over top corner.  
6. Moisten bottom corner with water; roll top down until sealed.  
MINI EGG ROLLS  
1/2 lb. ground lean pork  
2 tsp soy sauce  
1/4 tsp salt  
12 oz pkg won ton wrappers  
1/4 lb shrimp, fresh or frozen chopped  
1/4 cup water chestnuts, finely chopped  
1/4 cup green onions, finely chopped  
340°F  
4-5 minutes  
30 egg rolls  
Combine pork and shrimp. Add remaining ingredients and mix well.Place 2 teaspoons  
of mixture in the middle of egg roll wrapper. Follow instructions for rolling won ton  
wrappers. Place in fryer basket. Lower fryer basket into oil.  
SAMOSAS  
2 TBL vegetable oil  
1/2 cup onion, chopped  
1 tsp ginger, grated  
1 tsp garlic powder  
1 tsp curry powder  
1/2 lb ground beef  
1 medium tomato, chopped  
1 tsp salt  
1/2 cup peas, cooked  
16 oz pkg egg roll  
wrappers  
340°F  
5-6 minutes  
18 egg rolls  
Sauté onion in oil until browned, add ginger, garlic and curry powder. Cook for 2  
minutes. Add ground beef, tomato and salt, cook until beef is done. Stir in peas and  
allow to cool. Place 2 teaspoons of mixture in the middle of egg roll wrapper. Follow  
instructions for rolling egg roll wrappers. Place in fryer basket.Lower fryer basket into oil.  
FRENCH FRIED JUMBO SHRIMP  
2 lbs jumbo shrimp in shells,  
fresh or frozen  
2 cups all-purpose flour, divided  
1/2 tsp sugar  
1 egg, lightly beaten  
1 cup cold water  
2 TBL cooking oil  
1 cup bread crumbs, dry-fine  
(optional)  
1/2 tsp salt  
370°F  
4-8 minutes  
6-8 servings  
Peel shrimp leaving last section and tail in tact. With a sharp knife, remove the sandy,  
black vein. Cut the shrimp down the middle to butterfly and pat dry with a paper towel.  
Remove fryer basket from fryer before preheating oil. Stir together 1 cup flour, sugar  
and salt. Add liquid ingredients using an electric mixer to blend until smooth. Dip shrimp  
in remaining 1 cup of flour and then into batter. Coat with bread crumbs for darker  
browning. Lower fryer basket into oil. Using a heat resistant metal spoon place shrimp  
into oil.  
 
13  
FRENCH FRIED SEAFOOD  
1 lb shrimp, 3/4 lb scallops,  
or 1 lb fish filets  
1/2 cup all-purpose flour  
1 tsp salt  
1/4 tsp pepper  
2 eggs, lightly beaten  
1 cup bread crumbs, dry-fine  
370°F  
2-8 minutes  
4 servings  
Combine flour, salt, and pepper. Dip seafood in flour mixture then into eggs. Coat with  
bread crumbs.Lower fryer basket into oil. Using a heat resistant metal spoon, place fish  
into oil.  
CRISPY FISH STICKS  
1 lb fish filets, skinless-fresh or  
frozen-thawed  
1/2 cup all-purpose flour  
1 tsp salt  
1/4 tsp pepper  
2 eggs, lightly beaten  
1 cup bread crumbs, dry-fine  
330°F  
3-5 minutes  
4 servings  
Cut fish into 1 inch strips. Combine flour, salt and pepper. Dip fish sticks into flour mix-  
ture and then into eggs. Coat with bread crumbs. Place fish in fryer basket and lower  
into oil.  
FRIED FISH  
1 lb skinless fish filets,  
fresh or frozen-thawed  
1 cup all-purpose flour  
1/2 tsp sugar  
1/2 tsp salt  
1 egg, slightly beaten  
3/4 cup cold water  
2 TBL vegetable oil  
370°F  
4-9 minutes  
4 servings  
Remove fryer basket before preheating oil. Cut fish 4 inch x 4 inch pieces. Combine dry  
ingredients. Combine liquid ingredients. Using an electric mixer, blend liquids and dry  
ingredients together until smooth. Dip fish into batter. Using a heat resistant metal  
spoon place fish into oil.  
 
14  
RECIPE INDEX  
Batters and Coatings  
Beer Batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Crispy Batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Flour Coating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Doughs  
Apple Fritters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Doughnuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Hush Puppies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Smoochies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Quick ‘N’ Easy Doughnuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Meats  
Chicken Croquettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Chicken Fried Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Crispy Fish Sticks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14  
French Fried Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14  
French Fried Jumbo Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Fried Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14  
Mini Egg Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Pork Chops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Samosas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Southern Fried Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Vegetables  
Cottage Fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
French Fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Onion Haystacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Onion Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Vegetable Fritters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
SERVICEINFORMATION  
Please refer to warranty statement to determine if in-warranty service applies.  
This appliance must be serviced by a Toastmaster authorized service center. Consult  
your phone directory under “Appliances-Household-Small-Service and Repair,” or call  
1-800-947-3744 in the U.S. and Canada, 52-5-397-2848 in Mexico.  
If an authorized service center is not available locally, your appliance may be returned  
postage prepaid to our National Service Center at the address shown in the warran-  
ty statement. Products must be adequately protected to avoid shipping damage.  
Surround your appliance with three inches of protective padding and include a note  
explaining the problem you have experienced.We recommend insuring your package.  
No C.O.D. shipments accepted.  
 
15  
ONE YEAR LIMITEDWARRANTY  
Toastmaster Inc. warrants this product, to original purchaser, for one years from purchase date to be free of defects in material and  
workmanship.  
This warranty is the only written or express warranty given by Toastmaster Inc.This warranty gives you specific legal rights. You may  
have other rights which vary from state to state. ANY OTHER RIGHT WHICH YOU MAY HAVE, INCLUDING ANY IMPLIED WAR-  
RANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE IS LIMITED IN DURATIONTO THE DURATION OF THIS  
WARRANTY.  
Defective product may be brought or sent (freight prepaid) to an authorized service center listed in the phone book, or to Service  
Department, Toastmaster Inc., 708 South Missouri St., Macon, MO 63552, for free repair or replacement at our option.  
Your remedy does not include: cost of inconvenience, damage due to product failure, transportation damages, misuse, abuse, accident or  
the like, or commercial use. IN NO EVENT SHALL TOASTMASTER INC. BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAM-  
AGES.  
Some states do not allow limitations on how long an implied warranty lasts, or allow the exclusion or limitation of incidental or  
consequential damages, so the above limitations or exclusions may not apply to you.  
For information, write Consumer Claims Manager, at the Macon address. Send name, address, zip, telephone area code and day-  
time number, model, serial number, and purchase date.  
KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE.  
Keep this booklet. Record the following for reference:  
Date purchased  
Model number  
Date code (stamped on bottom)  
Horario:8:00 a.m.hasta 4:30 p.m., hora del  
Centro  
National Service Center  
708 South Missouri St.  
Toastmaster de México, SA de CV  
Cerrada de Recursos  
Macon, MO 63552  
In USA and Canada call:  
Hidráulicos Numero 6  
Consumer Service 1-800-947-3744  
Consumer Parts 1-800-947-3745  
Hours:8:00 a.m.- 4:30 p.m.CST  
Aux É.-U. et au Canada, veuillez appeler  
Service consommateur :1-800-947-3744  
La Loma Industrial  
Tlalnepantla de Baz, C.P. 54060  
Estado de México  
Piéces détachées consommateur :1-800-947-3745  
Heures ouvrables :8 h - 16 h 30 Heure Centrale  
En México - 52-5-397-2848  
PART NO. 32685P01  
FOR SPANISH SECTION ONLY  
ESPECIFICACIONESTECNICAS  
Potencia Nominal (Watts)  
Tension de Alimentacion o Tension Nominal (Volts)  
2000 W  
127 V ~  
60 Hz  
Frencuencia de Operacion o Frecuencia Nominal (Hertz)  
 

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