The Rival Cool Touch comes all apart for cleaning. You cannot immerse the
control pannel or that strip that goes in the bottom where the cord
attaches. But the plastic housing, oil pan, cover, basket are all
dishwasher safe.
----- Original Message -----
From: "Laury-Johnson, Shawnese (LARA)" <[email protected]>
To: <[email protected]>
Sent: Thursday, August 18, 2011 10:51 AM
Subject: Re: [CnD] Copy Of My Letter From August 12 On Deep Frying
Does anyone know of a deep fryer that can be taken apart for easy
cleaning. The old one that I had could not be. I would like one that can
be broken down and submerged in water to clean.
Shawnese Laury-Johnson, MA, CRC, LLPC
Assistant East Region Manager
Michigan Commission for the Blind
3038 W. Grand Blvd. ste. 4-450
Det., Mi 48202
313.456.1957
FAX: 313.456.1645
[email protected]
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Lora Leggett
Sent: Wednesday, August 17, 2011 1:26 PM
To: [email protected]
Subject: [CnD] Copy Of My Letter From August 12 On Deep Frying
I use the Rival Cool Touch deep fryer. I had to have mine replaced twice
because of a power problem. The second time they replaced it with a
different model but it works the same way. There are no real tactile
marks but the slide control goes downward as the temperature goes higher.
The highest is 375 and I usually use 350. It is just a little ways higher
than all the way down and I just leave it set. I really do not use the
timer that it has, I just leave it in the On position and use other means
to time.
There is a Ready light but I just wait five to seven minutes after I plug
it in to warm up the oil.
It is so safe because the basket with the food drops down into the oil and
you close the lid so no splashing. You pull up the handle and drain the
oil and take it out by the handle and I pour the food onto a cookie sheet
with paper towels so as not to get it on the counter or the floor.
Then i fill up the basket with another batch and wait just a few minutes
for the oil to come back up to temperature. I love it because I never
fear getting burned or splashed. There are two lines inside the metal pan
where the oil goes and they are called minimum and maximum and you pour
oil to a depth just in between those lines and check each time you use it
because oil can evaporate.
Unfortunately my deep fryer is on hold right now because my husband has
just come home from his second hospital stay and is currently on a feeding
tube and I am a newly diagnosed diabetic. I will come back to it of
course but too much going on right now so I do look forward to using it
again. Make some good food for me!
Lora
----- Original Message -----
From: "Lee Mounger" <[email protected]>
To: "cooking in the dark" <[email protected]>
Sent: Thursday, August 11, 2011 9:32 PM
Subject: [CnD] Deep Fryers
Hi Listers,
Having become relatively decent at other types of cooking, I've decided
to
spread my wings and learn to fry, <grin>. Since there are about a
million
deep fryers on the market, I'd like to know what listers are using. I'd
like to know what types you're using, how you mark controls, etc. I
don't
mind spending a little money for a really good, reasonably priced unit.
I'm getting concerned because my grease level is dropping and my joints
are becoming unlubricated, <grin>. Any help and advice would be greatly
appreciated.
Lee Mounger
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