Masterbuilt 20010112 - Manual (Page 3)

13
WARNINGS~IMPORTANT
SAFEGUARDS
• Read all instructions before operating.
• Remove all packaging plastics and other materials from unit before operating.
• Wash all removable accessories before using for the fi rst time.
• To protect against electrical shock, do not immerse cord, plug or appliance itself in water or other liquids.
• Do not place on or near a hot gas or electric burner, or in a heated oven.
• Oversized foods or metal utensils must not be inserted in the appliance as they may cause a fi re or risk of
electrical shock.
• A fi re may occur if the appliance is covered or touching fl ammable material including curtains, draperies, walls
and the like when in operation.
• Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts, involving a
risk of electrical shock.
• Extreme caution should be exercised when using containers constructed of material other than metal or
glass.
• Do not store any materials other than manufacturer's recommended accessories in this unit when not in use.
• Do not place any of the following materials in the unit: Paper, cardboard, plastic and the like.
• A short power-supply cord is provided to reduce risks of injuring yourself from becoming entangled in or
tripping over a longer cord.
THIS APPLIANCE IS INTENDED FOR HOUSEHOLD USE ONLY.
WARNING
Combustion by-product produced when using this product contains chemicals known to
the State of California to cause birth defects, other reproductive harm, or cancer.
The materials used in this product may contain lead a chemical known to the State of
California to cause birth defects and other reproductive harm.
2
RECIPES
TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW.
Fish
Pork 160°F (71°C)
Egg Dishes 160°F (71°C)
Steaks and Roasts of Beef, Veal or Lamb 145°F (63°C)
Ground Beef, Veal or Lamb 160°F (71°C)
Whole Poultry (Turkey, Chicken, Duck, etc.) 165°F (74°C)
Ground or Pieces Poultry (Chicken Breast, etc.) 165°F (74°C)
USDA* Safe Minimum Internal Temperatures
* United States Department of Agriculture
145°F (63°C)
FRIED ICE CREAM
Ingredients
1/2 gallon ice cream
2 ounces (¼ cup) water
2 eggs
3 cups corn fl akes or frosted corn fl akes cereal
2 tablespoons cinnamon
3 tablespoons sugar
1 gallon cooking oil
Directions
Use ice cream scoop and dip out several level scoops. Place on large tray, cover with waxed
paper, and place in freezer for at least 2 hours.
Combine water and eggs in a large bowl to make an egg wash. Place corn fl akes, cinnamon,
and sugar in a plastic resealable bag, and crush corn fl akes until no large pieces remain. Place
corn fl ake mixture in a medium-size bowl. Working quickly, remove ice cream balls from freezer
and place in corn fl ake mixture. Coat completely, pressing corn fl akes into ice cream ball. Roll ice
cream ball in egg wash and coat completely. Finally, return the ice cream ball to the corn fl ake
mixture and coat completely, pressing corn fl akes into ball lightly. Place on large tray, cover, and
return to freezer for 2 hours.
Fill fryer with oil. Heat to 375° F; this will take approximately 15 to 20 minutes. When oil has
reached 375° F, remove ice cream balls from freezer. Working quickly drop ice cream balls one
at a time into oil, and cook for approximately 15 seconds, until golden brown. Remove and drain
quickly on paper towels. Return fried ice cream ball to the freezer as you continue to fry additional
balls. Remove from freezer and serve with your favorite toppings or freeze for later.