Hamilton Beach Fryer 840113900 User Manual

Deep Fryer.............................................................. 2  
USA: 1-800-851-8900  
840113900  
 
Parts and Features  
1. Removable Filter Cover  
2. Charcoal Odor Filter  
3. Washable Grease Filter  
4. View Window  
9. Plastic Exterior  
10. Power Light  
11. Ready to Cook Light  
12. Adjustable Thermostat/  
Power Switch  
5. Frying Basket  
13. Handle  
14. Handle Lock Release  
15. Removable Lid  
6. Removable Condensation Trap  
(located on back)  
7. Oil Pot  
8. Lid Release (OPEN) Button  
16. Magnetic Cord Assembly  
3
 
Frying  
5. Fill fryer with not less than 4 to not  
more than 6  
wWARNING  
cups of oil to  
Burn Hazard  
the top indica-  
tor mark on  
• Never fill oil above MAX fill  
mark.  
the oil pot.  
• Never move fryer when it is  
in operation or when fryer  
contains hot oil.  
Failure to follow these instruc-  
tions may result in serious burns  
as hot oil may spill from fryer.  
WARNING: Never operate fryer  
without oil in oil pot.  
6. Attach magnetic end of cord assembly  
to fryer socket.  
Magnetic end  
1. Place fryer on a stable, level,  
heat-resistant surface out of reach  
of children.  
of cord will only  
go in one way.  
Be careful not  
2. Press the Lid Release (OPEN) Button  
to disturb the  
to open the lid.  
magnetic con-  
nection when  
plugging cord  
into electrical outlet.  
NOTE: The magnetic force is rela-  
tively low to ensure that the cord  
will break away in the event of being  
inadvertently pulled; thereby, pre-  
venting the deep fryer from being  
pulled off a countertop.  
3. Lift handle to raise basket to highest  
position until  
7. Close lid. Set temperature control to  
the desired setting. Preheat the fryer  
until the Ready to Cook Light comes  
on (10 to 15 minutes). For more infor-  
mation on temperature selection,  
check the food’s package or the  
Frying Chart on page 5.  
firmly locked  
into place.  
The Ready to Cook Light will come on  
when the oil has reached the preset  
temperature.  
4. Remove the basket from the fryer.  
8. To fry unbattered food, place food in  
basket and proceed with step 9.  
To fry battered foods, proceed with  
steps 9 and 10 to lower the basket  
into the oil, then carefully drop the  
food directly into the oil.  
NOTE: Do not exceed maximum  
amount of food to be fried in one  
batch. See the Frying Chart for more  
information.  
4
 
Frying (cont.)  
11. Close lid.  
NOTE: Never allow oil in oil pot to  
boil dry.  
9. Press Lid Release (OPEN) Button to  
open lid.  
Carefully  
place basket  
in fryer and  
close lid.  
Frying Tips:  
• The Ready To Cook Light may go out  
after frying a batch of food. When the  
oil has reached the selected tempera-  
ture, the Ready To Cook Light will  
come back on. The unit is now ready  
to fry the next batch of food.  
10. Pull Handle Lock Release Button  
and carefully  
lower basket  
to lowest  
Lift the basket handle slightly when  
pullimg the Handle Lock Release  
Button. This will allow the Button to  
pull more smoothly.  
position.  
Frying Chart  
NOTES:  
• Fry foods listed below for the suggested amount of cooking time and  
until golden brown.  
Food will float to top of oil when it is done.  
FRYING  
TEMPERATURE  
COOKING  
FOOD  
TIME  
Vegetables  
350ºF  
350ºF  
350ºF  
350ºF  
375ºF  
375ºF  
375ºF  
375ºF  
375ºF  
350ºF  
375ºF  
2 to 3 minutes  
2 to 3 minutes  
2 to 3 minutes  
2 minutes  
Fish  
Shrimp (8)  
Oysters (12)  
Beef (single layer)  
Chicken (single layer)  
French Fries (single layer)  
Egg Rolls (3)  
Doughnuts (2)  
Fruit Pies (2)  
Fritters (8-10)  
3 to 5 minutes  
2 to 3 minutes  
15 minutes  
3 minutes  
3 minutes  
4 minutes  
3 minutes  
5
 
After Frying  
1. Lift handle to raise basket until it is  
3. Carefully remove basket from fryer.  
Do not place thumb on Handle Lock  
Release Button. Shake basket over  
fryer to remove excess fat. Place  
fried food in a bowl or colander lined  
with paper towel.  
firmly locked  
into place.  
4. Unplug appliance after use.  
NEVER LEAVE FRYER UNATTENDED  
WHILE IN USE.  
2. Press Lid Release Button to open lid.  
CAUTION:  
Escaping  
steam may  
cause burns to  
hands or fin-  
gers. Open lid  
carefully.  
Cleaning Your Fryer  
1. Wait until oil has cooled.  
4. Clean the housing and pot with hot,  
soapy water. Do not immerse the  
unit in water.  
5. Remove filter cover then remove  
charcoal filter  
2. Remove lid by grasping on each  
side and lifting  
straight up.  
and set aside.  
Do not wash  
the charcoal  
filter.  
3. Remove basket from fryer and pour  
out oil. Wipe  
6. Remove the grease filter and wash it  
in hot, soapy water. Let the filter dry  
thoroughly before putting it back in  
the lid.  
all excess oil  
or oil film from  
oil pot.  
7. Clean the lid, and basket in hot,  
soapy water.  
6
 
Frying Tips  
Frying Oil  
Disposing of Oil  
• Use a frying oil that is high in  
unsaturated fats such as vegetable,  
corn, or peanut oil.  
• Pour cool oil into its original (reseal-  
able) empty plastic bottle.  
Frozen Food  
• Food from the freezer will cool the oil  
considerably when it is added.  
• DO NOT mix two different types of oil.  
Changing the Oil  
Because it will not sear right away,  
the food may absorb too much oil. To  
help prevent this, allow the frozen  
food to partly defrost at room temper-  
ature then shake off as much ice and  
water as possible before adding to  
hot oil. Also, do not fry large quanti-  
ties at one time.  
• Change oil regularly to maintain opti-  
mum frying and flavor quality.  
• Oil used for french fries can be used  
10 to 12 times before changing if the  
oil is filtered after each use.  
Cheesecloth or paper towel may be  
used as a filter. Oil used for food that  
is high in protein (such as meat or  
fish) should be changed more often.  
Basket Usage  
• Do not use oil for longer than six  
months and always follow the  
instructions on the package.  
• Battered foods should be carefully  
dropped directly into the oil. Lower  
the basket and carefully drop each  
piece of battered food into the hot oil.  
Lift basket to remove fried foods.  
• DO NOT add fresh oil to used oil.  
• Always change the oil if it starts to  
foam when heated, when it has a  
strong smell or taste, or when it turns  
dark and/or syrupy.  
Troubleshooting  
PROBLEM  
Things TO CHECK  
Fried food does  
not have a golden  
brown color and/or  
is not crispy.  
• The selected temperature is too low or the food has  
not been fried long enough. Check food package or  
Frying Chart for correct temperature or preparation  
time.  
• There is too much food in the basket. Never fry too  
much food at one time. See the food package, Frying  
Chart or recipe for correct frying amount. The food  
pieces may be too thick to fry adequately.  
• Volume of oil is too low.  
7
 
Troubleshooting (cont.)  
PROBLEM  
Things TO CHECK  
Fryer gives off a  
strong, unpleasant  
odor.  
• The grease filter is saturated. Remove the lid and  
clean the lid and grease filter in hot, soapy water.  
• The oil isn’t fresh. Change the oil. Filter oil regularly  
to keep it fresh longer.  
• The type of oil is not suitable for deep-frying food.  
Use good quality frying oil. Do not mix two different  
types of oil.  
Unit does not  
heat.  
• Ensure magnetic cord assembly is properly attached  
to the fryer socket.  
• Ensure electrical cord assembly is plugged into  
electrical outlet.  
During frying, the  
oil spills over the  
edge of the  
fryer.  
• There is too much oil in the fryer. Make sure that the oil  
does not exceed the maximum level mark.  
• The food contains too much liquid. Dry food thoroughly  
before placing it in the fryer. Follow the instructions in  
the “Frying” section on page 4.  
• There is too much food in the frying basket. Do not fry  
more food at one time than the quantities indicated on  
the food package or the Frying Chart.  
The oil foams too  
much during  
frying.  
• The food contains too much liquid. Dry food thoroughly  
before placing it in the fryer.  
• The type of oil is not suitable for deep-frying food.  
Use good quality frying oil. Do not mix two different  
types of oil or fat.  
• Oil pot has not been cleaned properly. See instructions  
in the “Cleaning” section.  
• Water vapor from the food collects on window.  
When unit is cold, wipe a small amount of oil on inside  
of viewing window to prevent condensation buildup.  
Condensation  
forms on viewing  
window.  
8
 
Recipes  
Check our web site for more recipes.  
Coconut Shrimp  
14 cup all-purpose flour  
2 cups flaked coconut  
24 shrimp  
1 egg  
12 cup all-purpose flour, divided  
23 cup beer  
112 teaspoons baking powder  
In medium bowl, combine egg, 14 cup flour, beer and baking powder.  
Place 14 cup flour in a small bowl and coconut in a separate bowl.  
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in  
egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on  
a baking sheet lined with wax paper. Refrigerate for 30 minutes.  
Remove basket from fryer and heat oil to 350ºF. Fry 8 shrimp at a time, turning  
once, for 2 to 3 minutes, or until golden brown. Using a wooden slotted spoon or  
tongs to remove shrimp and place on paper towels to drain. Makes 6 servings.  
Deep-Fried Shrimp  
2 pounds large shrimp, peeled  
8 eggs, beaten  
112 cups all-purpose flour  
1 teaspoon baking powder  
and deveined  
1 teaspoon salt  
1 teaspoon ground black pepper  
In a medium size mixing bowl combine shrimp, salt and pepper; stir. In another  
medium size mixing bowl stir together eggs, flour and baking powder. Place a  
pound of shrimp into the batter, and stir to coat.  
Remove basket from fryer and heat oil to 350ºF. Carefully slide one shrimp at a  
time into the preheated oil. Fry 8 shrimp at a time, turning once, for 2 to 3 min-  
utes, or until golden brown. Use a wooden slotted spoon or tongs to remove  
shrimp and place on paper towels to drain. Makes 4 servings.  
Deep-Fried Oysters  
12 cup all-purpose flour  
12 ounces shucked oysters, drained  
2 eggs, lightly beaten  
1 teaspoon salt  
12 teaspoon ground black pepper  
1 teaspoon seafood seasoning  
34 cup fine bread crumbs  
Combine flour, salt, black pepper and seafood seasoning. Dredge oysters in  
flour mixture, dip in egg and roll in breadcrumbs.  
Heat deep fryer to 350ºF. Place one layer of oysters in the basket at a time.  
Carefully lower basket into hot oil and cook until golden brown, about 2 min-  
utes. Drain briefly on paper towels. Serve hot. Makes 4 servings.  
9
 
Buffalo Chicken Wings  
24 chicken wings  
1 cup hot pepper sauce  
1 teaspoon salt  
1 teaspoon pepper  
4 tablespoons butter  
2 tablespoon distilled white vinegar  
Heat oil to 375ºF. Place 1 layer of wings into the fryer basket and carefully lower  
basket into the preheated oil. Deep fry chicken wings in oil until done, (about 10  
minutes), Remove from fryer, drain on paper towels.  
In a large saucepan, over medium heat, melt butter. Add vinegar, hot sauce, salt  
and pepper, stir. Add cooked chicken to sauce and stir over low heat to coat. The  
longer the wings simmer in the sauce, the hotter they will be. Remove from sauce  
and serve while warm. Makes 4 servings.  
Chicken Fingers  
1 cup seasoned breadcrumbs  
1 teaspoon salt  
3 pounds skinless, boneless chicken  
breast halves, cut into 12 inch strips  
1 egg, beaten  
1 teaspoon paprika  
14 teaspoon black pepper  
1 teaspoon baking powder  
1 cup buttermilk  
12 teaspoons garlic powder  
1 cup all-purpose flour  
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the  
egg, buttermilk and garlic powder. Pour mixture into bag with chicken, seal and  
gently shake to coat. Refrigerate at least 2 hours or over night.  
In another large, resealable plastic bag, mix together the flour, bread crumbs, salt,  
paprika, pepper and baking powder. Remove chicken from refrigerator, and drain.  
Place chicken in flour mixture bag. Seal, and gently shake to coat.  
Heat oil to 375ºF. Place 1 layer of breaded chicken strips into the fryer basket and  
carefully lower basket into the preheated oil. Fry until golden brown and juices run  
clear (2 to 3 minutes). Drain on paper towels. Makes 6 servings.  
Fried Chicken  
1 (4-pound) whole chicken cut into  
1 teaspoon poultry seasoning  
12 teaspoon salt  
1 teaspoon ground black pepper  
8 pieces  
1 cup all-purpose flour  
1 teaspoon paprika  
In a large resealable plastic bag, combine flour, paprika, poultry seasoning, salt  
and pepper. Wash chicken and place 2 to 3 pieces to the flour mixture. Shake  
bag gently to coat chicken, remove from bag and let set for 10 minutes.  
Heat oil to 375ºF. Place 1 layer of chicken into the fryer basket and carefully  
lower basket into the preheated oil Fry until meat has reached and internal  
temperature of 180ºF. and breading is golden brown (about 20 minutes). Drain  
on paper towels. Makes 8 servings.  
10  
 
Vietnamese Egg Rolls  
14 teaspoon of seasoning salt  
13 teaspoon sugar  
1 egg, slightly beaten  
1 bag egg roll wrappers  
1 bag of angel hair pasta  
(Vietnamese clear type)  
1 pound ground pork  
3 medium mushrooms, diced  
14 cup carrots, diced  
1 small onion, diced  
12 teaspoon salt, optional  
14 teaspoon pepper  
Substitutions: Replace pork with 1 (6-ounce) can of drained crab meat or 12  
pound cooked salad shrimp.  
Soak pasta in hot water until soft, rinse under water and drain. Dice mushrooms,  
carrots and onion into small pieces. Mix meat, mushrooms, carrots, onion, salt,  
pepper, seasoning salt, sugar and egg together.  
Place approximately 2 tablespoons of filling in the middle of each wrapper,  
spreading out but not getting too close to the edges. Brush edges with egg. Fold  
one corner in just beyond center. Fold corners on either side into center, overlap-  
ping one another slightly. Then roll down remaining corner to form cylinder. Cover  
with damp cloth.  
Heat oil to 375ºF. Fry egg rolls, three at a time, until wrappers are crisp and golden  
brown. Drain on paper towels, serve warm. Makes 24 egg rolls.  
Crispy Spicy Beef  
14 cup cornstarch  
1 tablespoon chili paste  
14 cup water  
1 teaspoon salt  
14 teaspoon black pepper  
12 ounces flank steak, thinly sliced  
4 tablespoons soy sauce  
1 tablespoon white vinegar  
2 tablespoons honey  
1 tablespoon ginger  
1 tablespoon vegetable oil  
2 cloves garlic, chopped  
14 cup sliced onion  
14 cup diced red bell pepper  
6 tablespoons granulated sugar  
Heat oil to 375ºF. In a resealable plastic bag, combine cornstarch, salt, and  
pepper. Mix thoroughly. Add steak slices to cornstarch mixture and shake bag  
to lightly coat. Place one layer of breaded steak strips into the fryer basket and  
carefully lower basket into the preheated oil. Deep fry steak slices until golden  
brown, about 3 to 5 minutes. Remove from oil and set aside. In a medium  
saucepan, combine soy sauce, vinegar, honey, sugar, chili powder, water, and  
ginger. Mix well and cook over medium heat until sugar has dissolved. Heat a  
wok or deep frying pan over medium-high heat. Add one tablespoon of oil and  
quickly sauté the onion, garlic, and red pepper for 30 seconds. Add sauce mix-  
ture and cook another 30 seconds. Add strips of fried steak and toss to heat  
through and coat with sauce. Makes 4 servings..  
11  
 
Jalapeño Poppers  
10 jalapeño peppers  
Salt and pepper to taste  
3 eggs, beaten  
1 cup Italian-style seasoned  
bread crumbs  
1 cup cream cheese, softened  
2 tablespoons chopped fresh cilantro  
1 tablespoon minced garlic  
In a medium bowl, whip together cream cheese, cilantro, garlic, salt and pep-  
per. Place eggs in a small bowl. Place Italian-style seasoned breadcrumbs in a  
small bowl. Wash jalapenos. Cut off tops to remove stems and remove seeds.  
Stuff each with equal amounts of the cream cheese mixture. Roll in the eggs,  
then coat with breadcrumbs.  
Heat oil to 375ºF. In batches, deep fry stuffed, coated jalapenos in preheated oil  
for 5 minutes, or until golden brown. Drain on paper towels. Makes 10 servings.  
Onion Petals  
1 egg  
1 cup milk  
12 teaspoon garlic powder  
14 teaspoon dried thyme  
14 teaspoon dried oregano  
18 teaspoon ground cumin  
1 medium onion  
1 cup all-purpose flour  
1 teaspoons salt  
112 teaspoons cayenne pepper  
12 teaspoon ground black pepper  
Beat egg and combine it with milk in a bowl large enough to hold the onion. In  
another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder,  
thyme, oregano, and cumin.  
Prepare the onion: cut approximately 34 to 1 inch off of the top and bottom of  
the onion, remove skin. Using a large, sharp knife, slice down the center of the  
onion about 34 of the way down, until you have 16 sections. Go back and cut  
all the way through.  
Dip the onion petals in the milk mixture, and then coat well with the flour mix-  
ture. Once you have coated all of the petals well, dip it into the milk and into  
the flour mixture again. Place in the refrigerator for at least 15 minutes while  
preheating the oil.  
Preheat the oil to 350ºF. Fry the petals in the oil for 2 to 3 minutes or until gold-  
en brown. Remove from oil and let drain on paper towels. Serve while warm  
and with dipping sauce. Makes 6 servings.  
Dipping Sauce  
12 cup mayonnaise  
34 tablespoon ketchup  
2 tablespoons cream-style horseradish sauce  
14 teaspoon paprika  
14 teaspoon salt  
1 pinch ground black pepper  
1 pinch cayenne pepper  
Combine mayonnaise, ketchup, horseradish, paprika, salt, a pinch black pepper,  
and a pinch cayenne pepper in a small bowl and refrigerate until needed.  
12  
 
Homemade French Fries  
4 large potatoes peeled and cut into strips  
Place fries in a medium-size bowl of cold water and allow to soak 15 minutes.  
Preheat the oil to 375ºF. Drain fries well and fill basket no more than 12 full.  
Carefully lower basket into fryer and fry 15 minutes or until tender. Drain on  
paper towels, serve warm. Makes 4 servings.  
Hush Puppies  
2 cups cornmeal  
1 cup all-purpose flour  
3 teaspoons baking powder  
112 teaspoons salt  
112 cups milk  
12 cup water  
1 egg, beaten  
1 cup chopped onion  
Remove basket from fryer and heat oil to 375ºF.  
In a large mixing bowl, combine corn meal, baking powder, salt, milk, and  
water. Mix in egg and chopped onion.  
Use a small ice cream scoop or teaspoon to carefully drop batter into preheat-  
ed oil. Cook 8 or 10 at a time for 5 minutes or until golden brown. Turn occa-  
sionally for even browning. Remove from oil with a wooden slotted spoon, and  
place on paper towels to drain. Makes 12 servings.  
Beer Batter  
Perfect for fried vegetables. Try carrots cut into thick strips, onions sliced into  
rings, whole fresh mushrooms, or a bell pepper sliced into rings.  
12 teaspoon ground black pepper  
1 cup all-purpose flour  
112 cups beer  
1 egg, beaten  
12 teaspoon garlic powder  
In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in one  
cup beer (you can add more than one cup to obtain your desired texture).  
Remove basket from fryer prior to heating oil. Heat oil. Carefully place a few items  
into the preheated oil at a time. Fry until golden brown on all sides, use a wooden  
slotted spoon or tongs to remove from oil. Drain on paper towels.  
Tempura Batter  
Commonly used as a breading for fish or seafood.  
14 teaspoon salt  
14 cup all-purpose flour  
13 cup ice water  
14 cup cornstarch  
1 egg yolk  
14 teaspoon white sugar  
1 teaspoon shortening  
12 teaspoon baking powder  
In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg  
yolk, salt, white sugar, shortening and baking powder. Remove basket from  
fryer prior to heating oil. Carefully place a few items into the preheated oil at a  
time. Fry until golden brown on all sides, use a wooden slotted spoon or tongs  
to remove from oil. Drain on paper towels.  
13  
 
Corn Fritters  
1 cup sifted all-purpose flour  
1 teaspoon baking powder  
12 teaspoon salt  
12 cup milk  
1 tablespoon shortening, melted  
1 (12-ounce) can whole kernel corn,  
drained  
14 teaspoon white sugar  
1 egg, lightly beaten  
Confectioners sugar (optional)  
In a medium bowl, combine flour, baking powder, salt and sugar. Beat together  
egg, milk, and melted shortening; stir into flour mixture. Add corn; stir to mix.  
Remove basket from fryer and heat oil to 375ºF. Use a small ice cream scoop  
or a teaspoon to carefully drop batter into preheated oil. Cook 8 to 10 at a  
time. Turn for even browing on both sides. Cook for three minutes or until gold-  
en brown. Drain on paper towels and dust with confectioners sugar, if desired.  
Serve warm. Makes 8 servings.  
Funnel Cakes  
112 cups milk  
12 teaspoon ground cinnamon  
12 teaspoon salt  
2 eggs  
2 cups all-purpose flour  
1 teaspoon baking powder  
12 cup confectioners sugar for dusting  
Remove basket from fryer prior to heating oil. Heat oil to 375ºF. In a large bowl,  
beat milk and eggs together. Combine flour, baking powder, cinnamon and salt.  
Stir into the egg mixture until smooth.  
While covering the funnel hole with one hand, pour in 1 cup of batter. Start from  
the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until  
golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Sprinkle  
with confectioners sugar and serve while warm. Makes 3 large or 6 small cakes.  
Easy Fried Fruit Pies  
2 refrigerated piecrusts  
1 can prepared fruit pie filling (of your choice)  
Unfold piecrust and cut horizontally then again vertically to make 4 triangular  
pieces. Spoon 2 tablespoons of filling onto pastry and fold in half. Seal pastry  
with a fork dipped in cold water.  
Preheat oil to 350ºF. Place only one layer at a time in the basket and lower into  
the preheated oil. Turn for even browning on both sides. Cook for 2 minutes per  
side or until golden brown. Drain pies on paper towels. Makes 8 servings.  
Quick and Easy Doughnuts  
1 (10 ounce) can refrigerated buttermilk biscuit dough  
1 cup confectioners sugar  
Separate the biscuits and cut a hole in the middle of each one to make a  
doughnut shape.  
Heat oil to 375ºF. Carefully slide doughnuts into hot oil. Fry until golden brown  
on both sides, about 2 to 3 minutes. Remove from hot oil, to drain on a wire  
rack. Sprinkle with confectioners sugar or dip into a glaze while still hot, and set  
onto wire racks to drain off excess. Keep a cookie sheet, tray or wax paper  
under racks for easier clean up. Makes 10 doughnuts.  
14  
 
Chocolate Cake Doughnuts  
334 cups all-purpose flour  
1 teaspoon soda  
2 tablespoons shortening  
1 cup white sugar  
12 teaspoon salt  
2 eggs  
12 teaspoon cream tartar  
White sugar for topping  
12 cup cocoa  
112 teaspoons vanilla extract  
1 cup sour milk or buttermilk  
Beat shortening, sugar, and eggs together until creamy. Mix in cocoa. In a sepa-  
rate bowl combine vanilla and milk. Stir into sugar mixture. Combine flour, baking  
powder, baking soda, salt, and cream of tarter in a large bowl. Stir into liquid mix-  
ture. Chill for two hours or overnight. Roll out half the dough on a lightly floured  
board to a 12-inch thickness. Cut into doughnuts.  
Heat two inches of oil to 375ºF. Lower basket and carefully slide doughnuts, (two  
at a time), into the preheated oil. Fry each doughnut about 90 seconds per side.  
Remove the doughnuts and drain on paper towels. Roll in sugar. Repeat with  
remaining dough. Makes 32 doughnuts.  
Yeast Doughnuts  
2 (.25-ounce) envelopes active  
Icing:  
13 cup butter  
dry yeast  
14 cup warm water  
112 cups lukewarm milk  
12 cup white sugar  
1 teaspoon salt  
2 cups confectioners sugar  
112 teaspoons vanilla  
4 tablespoons hot water or as needed  
2 eggs  
13 cup shortening  
5 cups all-purpose flour  
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until  
foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs,  
shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stir-  
ring with a wooden spoon. Beat in remaining flour 12 cup at a time, until the  
dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth  
and elastic  
Place the dough into a greased bowl, and cover. Set in a warm place to rise  
until double. Dough is ready if you touch it, and the indention remains. Turn the  
dough out onto a floured surface, and gently roll out to 12-inch thickness. Cut  
with a floured doughnut cutter. Let doughnuts sit out to rise again until double  
in size. Cover loosely with a cloth.  
Icing: Melt butter in a saucepan over medium heat. Stir in confectioners sugar  
and vanilla until smooth. Remove from heat, and stir in hot water one table-  
spoon at a time until the icing is somewhat thin, but not watery. Set aside.  
Heat oil to 375ºF. Slide doughnuts into the preheated oil two at a time. Turn  
doughnuts over as they rise to the surface. Fry each doughnut about 90 sec-  
onds per side. Remove from hot oil, to drain on a wire rack. Dip doughnuts  
into the glaze while still hot, and set onto wire racks to drain off excess. Keep  
a cookie sheet or tray under racks for easier clean up. Makes 18 doughnuts.  
15  
 
Italian Tie Cookies  
214 cups all-purpose flour  
2 tablespoons white sugar  
1 pinch salt  
1 teaspoon vanilla extract  
2 tablespoons butter, melted  
3 tablespoons sherry  
1 egg  
12 cup confectioners sugar for dusting  
In a medium mixing bowl, combine flour, salt, and sugar together. Add egg, butter  
and vanilla; mix until dough becomes stiff. Stir in sherry one tablespoon at a time  
until dough is workable and smooth. Cover and refrigerate for about 2 hours. On  
a lightly floured surface, roll the dough out to 18-inch thickness. Cut into long nar-  
row strips, and tie into loose knots, do not pull tight.  
Heat oil to 375ºF. Fry cookie ties in hot oil for about two minutes, until they puff  
and turn golden brown. Drain on paper towels. Dust with confectioners sugar  
while still warm. Makes 3 dozen.  
Sopapillas  
6 taco size flour tortillas  
14 cup white sugar  
2 tablespoons ground cinnamon  
Heat oil to 375ºF. Cut tortillas horizontally and vertically to make four triangle-  
shaped pieces. Lower basket and carefully drop up to 8 triangles at a time into  
preheated oil. Fry until golden brown. Drain on paper towels. Quickly sprinkle with  
sugar-cinnamon mixture. Makes 6 servings.  
Apple Fritters  
1 teaspoon salt  
2 cups all-purpose flour  
14 cup white sugar  
2 eggs  
1 cup milk  
1 tablespoon baking powder  
12 teaspoon ground nutmeg  
14 teaspoon cinnamon  
2 large apples, peeled, cored and diced  
12 cup confectioners sugar for dusting  
In a medium bowl, mix together flour, sugar, baking powder, nutmeg, cinnamon,  
and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into  
flour mixture until smooth. Fold in apples.  
Remove basket from fryer and heat oil to 375ºF. Using a small ice cream scoop or  
a teaspoon, carefully drop batter into the preheated oil. Cook 8 or 10 at a time  
and turn for even browning on both sides. Cook 3 minutes or until golden brown.  
Drain on paper towels and dust with confectioners sugar, if desired. Serve warm.  
Makes 16 servings  
16  
 
Customer Service  
If you have a question about your appliance call our toll-free customer service  
number. Before calling, please note the model, type, and series numbers and fill  
in that information below. These numbers can be found on the bottom of your  
appliance. This information will help us answer your question much more quickly.  
MODEL: ______________ TYPE: _______________ SERIES: _________________  
This warranty applies to products purchased in the U.S. or Canada.  
LIMITED WARRANTY  
This product is warranted to be free from defects in material and workmanship for a period  
of two (2) years for Hamilton Beach Portfolio products, one (1) year for Hamilton Beach  
products or one hundred eighty (180) days for Proctor-Silex products from the date of  
original purchase, except as noted below. During this period, we will repair or replace this  
product, at our option, at no cost. THE FOREGOING WARRANTY IS IN LIEU OF ANY  
OTHER WARRANTY, WHETHER EXPRESS OR IMPLIED, WRITTEN OR ORAL  
INCLUDING ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR  
PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT EQUAL TO THE  
PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL AND  
CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED. There is no warranty with  
respect to the following, which may be supplied with this product: glass parts, glass  
containers, cutter/strainer, blades, and/or agitators. This warranty extends only to the  
original consumer purchaser and does not cover a defect resulting from abuse, misuse,  
neglect, use for commercial purposes, or any use not in conformity with the printed  
directions. This warranty gives you specific legal rights, and you may also have other legal  
rights which vary from state to state, or province to province. Some states or provinces do  
not allow limitations on implied warranties or special, incidental or consequential damages,  
so the foregoing limitations may not apply to you.  
If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO THE  
STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service please have  
model, series, and type numbers ready for operator to assist you.)  
CUSTOMER SERVICE NUMBERS  
In the U.S. 1-800-851-8900  
In Canada 1-800-267-2826  
KEEP THESE NUMBERS FOR FUTURE REFERENCE!  
To Order Replacement Filters  
To order replacement filters, call Customer Service:  
U.S. at 1-800-851-8900 • Canada at 1-800-267-2826  
For Proctor-Silex Deep Fryer Model 35015 order  
Replacement Filter 990007800.  
17  
 
HAMILTON BEACH PROCTOR-SILEX,INC.  
PROCTOR-SILEX CANADA,INC.  
Picton, Ontario K0K 2T0  
263 Yadkin Road  
Southern Pines, North Carolina 28387  
hamiltonbeach.com proctorsilex.com  
840113900  
11/03  
18  
 

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