Waring Fryer DF250B User Manual

PROFESSIONAL DEEP FRYER  
DF250B  
For your safety and continued enjoyment of this product,  
always read the instruction book carefully before using.  
 
exceeds 12 minutes without oil. If this occurs, resetting of  
the appliance is required.  
16. If appliance still does not function after following reset  
instructions, please contact a Waring Certified Customer  
Service Center for assistance.  
17. Be sure handles are properly attached to basket and locked  
in place. See detailed assembly instructions.  
18. Do not use this appliance for other than intended use.  
19. Periodically check for looseness of screws or nuts and  
retighten them. CAUTION: Overtightening can result in  
stripping of screws or nuts or cracking of handle or feet.  
20. Do not exceed 60 minutes ON time within a period of 2 hours.  
SAVE THESE INSTRUCTIONS  
FOR HOUSEHOLD USE ONLY  
IMPORTANT SAFETY TIPS  
1. Always keep lid closed while deep fryer is cooking  
food. Use basket handle to raise and lower basket.  
Always raise basket out of hot oil and rest on basket  
hook, to allow food to drain for 10 to 20 seconds before  
opening lid.  
2. BEWARE OF STEAM WHEN OPENING LID.  
3. Wet food should be dried first with paper towels. Remove  
loose ice from frozen foods. Close the lid when frying.  
Beware of oil splattering when food is put into the oil.  
4. Keep appliance at least 4 inches away from walls or  
other objects during operation. Do not place any  
objects on top of appliance while it is operating.  
5. Be sure oil container is filled to at least the minimum  
oil level. Do not fill above the maximum. Do not  
operate appliance without oil or with an insufficient  
amount of oil. Never pour oil into heated oil container.  
6. Do not operate this appliance if the lid and the oil  
container are not completely dry.  
7. Keep this fryer out of reach of children while in use and  
away from edges of countertops where it could be  
pulled off or pushed over by children.  
 
8. Do not use any solid/hydrogenated oil, shortening or lard  
in this deep fryer.  
CAUTION: To prevent damage to countertop or tabletop finish,  
use a nonflammable, heat-resistant coaster or placemat between  
the appliance and the countertop or tabletop surface. Never  
place on carpet, furniture, or other combustible materials.  
PARTS  
1. Stainless steel body  
2. Viewing window  
10. Standby/temperature  
control  
11. Power “On” indicator  
light  
3. Collapsible basket  
handle  
12. Oil “Ready” indicator  
light  
13. Heating element  
14. Breakaway cord (not  
shown; refer to page 4)  
15. Reset button  
16. Control panel  
4. Lid with handle  
5. Basket  
6. Basket hook (not shown)  
7. Enamel coated oil  
container with pouring  
spout  
8. Hand grips  
9. Mechanical timer  
2
7
4
16  
11  
3
(not shown)  
5
10  
6
12  
9
13  
1
8
15  
 
Breakaway Cord and Polarized Plug  
This appliance features a breakaway cord and polarized  
plug (one blade is wider than the other).  
The breakaway cord is designed to  
quickly disconnect from the appliance  
when a pulling force is applied. NOTE:  
The breakaway cord can fit into the  
appliance in only one direction. Please  
refer to printing on the cord connector  
that states “this side up.” To reduce the  
risk of electric shock, a polarized plug  
is used. This plug is intended to fit only  
into a polarized outlet. If the plug does  
not fit into the outlet, reverse the plug.  
If it still does not fit, contact a qualified  
electrician. Do not attempt to modify  
the plug in any manner.  
SHORT CORD INSTRUCTIONS  
CAUTION: A short power supply cord is provided to  
reduce the risk of personal injury resulting from becoming  
entangled in or tripping over a long cord.  
EXTENSION CORD USE  
An extension cord or longer detachable cord is not  
recommended for use with deep-fat fryers.  
ELECTRIC POWER  
If the electrical circuit is overloaded with other appliances,  
your appliance may not operate. It should be operated on  
an electrical circuit that is free from other appliances. If you  
are not sure of the reason for overloading or cannot find a  
separate circuit, contact a qualified electrician.  
 
®
HOW TO USE YOUR WARING PRO  
PROFESSIONAL DEEP FRYER  
1. This appliance is designed for household use only.  
It is not intended for commercial use.  
2. Before you use the Waring Pro® Professional Deep  
Fryer for the first time, remove all packaging materials  
and follow cleaning instructions in this book (see  
next page).  
3. Lift off lid covering oil container.  
4. Remove basket from oil container. Attach handle  
to basket by squeezing posts and assembling as  
in diagram.  
5. Pour approximately one gallon of good quality vegetable,  
corn, canola, soybean, or peanut oil into reservoir until  
it reaches between the “Min” and “Max” marks inside  
container. DO NOT OVER- OR UNDER-FILL.  
6. Put lid on deep fryer.  
7. Attach breakaway cord to the back of the appliance,  
then plug into outlet.  
8. When unit is plugged in power light will turn on.  
9. Set the temperature control knob to the desired  
temperature. The oil “Ready” light will turn green once  
the oil has reached the desired temperature.  
10. Lift lid and place basket onto hook in oil container.  
Put food into basket. Do not exceed the MAX fill line on  
 
the basket. Replace lid and then lower basket into oil.  
11. Set timer (up to 30 minutes) to cooking time specified,  
depending on what you are cooking.  
12. Timer will ring when set time has elapsed. Raise the  
basket to see if the food has reached the required gold-  
en color. This can also be checked through the viewing  
window on the lid. If the food is done, carefully lift and  
hang basket on hook inside the oil container. Allow oil  
to drain 10 to 20 seconds. Open lid, remove basket, and  
place cooked food onto absorbent paper towels.  
NOTE: To preserve oil quality, do not add salt or spices to  
the food until after it has been removed from the fryer.  
13. WARNING: The timer does not switch appliance off.  
14. When cooking is finished, turn temperature control to  
standby. Unplug the breakaway cord from the wall  
outlet before detaching from the appliance.  
CLEANING INSTRUCTIONS  
1. Always unplug appliance, detach the breakaway cord  
and let the oil cool down to room temperature before  
cleaning.  
2. Remove lid.  
3. Lift out basket.  
4. The control panel should never be immersed in  
water or other liquids. Clean the outer surface of the  
heating element with a damp cloth containing mild soap  
solution or plain water.  
5. Once oil has cooled, use spout on the corner to pour  
oil into suitable container.  
6. The frying basket should be hand washed before first  
use and should be seasoned in oil before going into  
the dishwasher for the first time. Lid and oil container  
are dishwasher safe. Dry parts thoroughly after cleaning.  
7. The stainless steel body is submersible and should be  
washed by hand with warm soapy water.  
 
8. Ensure that both the lid and the oil container are  
completely dry after washing and before use.  
9. After cleaning, reassemble oil container, heating  
element, basket and lid onto deep fryer. The heating  
element must be seated properly or appliance will not  
operate.  
10. Warning: When cleaning, use care – under-edge of  
deep fryer is sharp.  
11. For storage, basket handle can be folded down to fit  
inside container.  
12. Tip: For ease in cleaning, wipe control panel with damp  
microfiber cloth. Microfiber cloths are available in most  
kitchenware stores.  
NOTE: Oil staining on the heating element and oil  
container can be easily cleaned with a plastic  
scrubbing pad.  
SAFETY FEATURES  
The Waring Pro® Professional Deep Fryer is equipped with  
the following features to ensure safety:  
• Safety Interlock – The control panel/heating element  
must be properly seated or deep fryer will not operate.  
• Breakaway Cord – The cord is designed to quickly  
disconnect from the appliance when a pulling force  
is applied.  
• Thermostat Overload Protection – Your Waring Pro®  
Professional Deep Fryer is equipped with a thermostat  
overload protection. If the unit heats up beyond the  
recommended temperature level, the deep fryer will  
automatically turn off. To reset, unplug the unit from the  
wall outlet and allow it to cool down. Remove the control  
panel and heating element from the unit.  
 
CAUTION: Heating element is extremely hot. Allow it to  
cool thoroughly before removing it. You will find a reset  
button on the front of the control panel below controls.  
Using a toothpick or another long, thin object, push the  
reset button and properly  
place the control panel back  
into position.  
NOTE: The unit will not work  
if the control panel is not  
properly mounted. Plug the  
unit back in, turn on and  
continue use. If the unit still  
does not operate, repeat the  
steps above or call a Waring Certified Customer Service  
Center for assistance.  
HINTS  
• When cooking foods dipped in fresh batter, first lower  
basket. Using tongs, add food directly to oil. Use basket  
to lift out food when finished cooking.  
• Do not exceed the MAX fill line in the basket. This helps  
maintain temperature of oil for better cooking results.  
• Sort or cut food into pieces of uniform size. All the  
food will then be cooked in the same amount of time.  
To reduce splattering, remove excess moisture or ice  
from food.  
• Store oil in oil container for a limited time. When oil  
has cooled to room temperature, pour into a suitable  
container with lid and refrigerate.  
• For best results, change oil in deep fryer after a  
maximum of ten uses.  
• It is important to follow the temperature recommendation  
for every recipe. If the temperature is too low, the fried  
food absorbs oil. If the temperature is too high, a crust  
quickly forms on the outside while the inside remains  
uncooked.  
• For best results, drop freshly sliced food into basket one  
piece at a time.  
 
FRYING FROZEN FOODS  
• Due to their extremely low temperature, frozen foods  
inevitably lower the temperature of the oil. For best  
results, do not overload the basket with frozen foods.  
• Follow the instructions on the frozen food package for  
cooking time and temperature.  
• Frozen foods are frequently covered with a coating of ice  
crystals, which should be removed before frying. Lower  
the basket very slowly into the oil in order to ensure that  
oil does not boil over.  
FILTERING AND CHANGING THE OIL  
• Make sure the Waring Pro® Professional Deep Fryer is  
unplugged and the oil has cooled before cleaning or  
storing.  
• The oil does not need to be changed after each use. In  
general, the oil will be tainted rather quickly when frying  
food containing a lot of protein (such as poultry, meat  
or fish). When oil is mainly used to fry potatoes and it  
is filtered after each use, it can be used 8 to 10 times.  
However, do not use the oil for longer than 6 months.  
• WARNING: Always remove the plug from wall socket  
before cleaning. Allow the Waring Pro® Professional  
Deep Fryer and the oil to cool completely (approximately  
2 hours) before cleaning. Never immerse the control  
panel, cord or plug in water or any other liquid.  
RECIPES  
Tips for Frying Breads  
Heat oil to 375°F unless recipe specifies otherwise. A  
cube of bread should brown in approximately 60 seconds.  
Correct temperature is extremely important. If the  
temperature is too high, breads will brown before the  
insides have cooked; if it is too low, the bread will  
absorb the fat and become soggy and greasy.  
 
Cook only as much as will float easily in the oil. Too much  
added to the Waring Pro® Professional Deep Fryer will cause  
the temperature to drop, and the food will be difficult to turn.  
Turn bread when it rises to the top of the oil, taking  
care not to pierce it. Lift cooked breads from the fryer;  
allow them to drain for a moment, then place on paper  
towels to drain.  
Applesauce Spice Doughnuts  
Makes about 24  
313  
1
cups unbleached, all-purpose flour, divided  
tablespoon baking powder  
teaspoon salt  
½
¾
¼
18  
¾
2
teaspoon cinnamon  
teaspoon ground allspice  
teaspoon freshly grated/ground nutmeg  
cup granulated sugar  
tablespoons vegetable shortening  
cup applesauce  
1
2
large eggs  
oil for frying  
flour for dusting  
powdered or granulated sugar for dusting  
Place the flour, baking powder, salt, and spices in a medium  
bowl and stir with a whisk to blend; reserve. Place the sugar  
and shortening in a large bowl. Using an electric mixer on  
low speed, beat to blend and break up the shortening. Add  
the applesauce and eggs; beat until smooth. Add the flour  
mixture in two additions and blend on medium speed until  
mixed. Cover dough and chill for a least 1 hour.  
Divide dough into two equal portions. Place one portion  
of dough on a generously floured surface and dust with  
flour. Roll out to ½-inch thickness. Cut dough with a floured  
doughnut cutter and place doughnuts on a waxed paper  
lined baking sheet or tray. Repeat with remaining dough.  
Re-roll scraps and repeat.  
ꢀ0  
 
Heat vegetable oil in Waring Pro® Professional Deep Fryer  
until it reaches 375°F. Carefully lower 3 doughnuts into the  
hot oil – do not overcrowd! Fry on each side, about 1½ to 2  
minutes, turning with a slotted spoon or wire skimmer.  
Remove and drain on layered paper towels. Pat gently to  
remove any excess oil, and sprinkle with desired amount  
of sugar.  
Hush Puppies  
Makes about 20 to 30  
1½  
½
¼
¼
¼
13  
cups cornmeal  
teaspoon salt  
teaspoon baking soda  
cup finely chopped white or green onion  
cup buttermilk  
cup water  
oil for frying  
Heat oil in Waring Pro® Professional Deep Fryer until it  
reaches 375°F. While the oil is heating, make the Hush  
Puppy batter.  
Combine cornmeal, salt and baking soda in a medium bowl.  
Stir in onion. Add buttermilk and water – stir just to moisten  
the dry ingredients. Make into rounded tablespoonfuls and  
drop carefully into the hot oil and fry until golden brown, turn-  
ing once with a slotted spoon or wire skimmer. Remove from  
the oil. Drain on layers of paper towels. Serve immediately.  
Spicy Buffalo Wings  
Makes 24 pieces  
oil for frying  
12  
½
chicken wings  
cup unsalted butter, melted  
5 – 8  
tablespoons “Louisiana style” hot sauce  
(such as Frank’s Louisiana Red Hot!TM)  
tablespoon cider vinegar  
1
blue cheese dressing and celery sticks, carrot sticks,  
zucchini sticks  
ꢀꢀ  
 
Cut wing tips from wings and discard or reserve for making  
chicken stock. Split each wing at the joint and cut through  
so there are 2 pieces from each wing. Rinse and dry  
completely. In a large bowl, combine the melted butter, hot  
sauce and cider vinegar and stir until completely blended.  
Heat oil until it is 375°F. Put half the wings into the  
Waring Pro® Professional Deep Fryer and cook until  
browned and crispy, about 12 to 15 minutes. Remove wings;  
drain briefly on layered paper towels. Then stir hot, crispy  
wings into the hot sauce mixture. Repeat with remaining  
wings. Serve hot with cold vegetable sticks and blue  
cheese dressing.  
Note: If you have some guests who do not appreciate hot  
and spicy, fry the wings as instructed and toss with your  
favorite BBQ sauce or honey mustard sauce. For “suicidal”  
strength wings, add Tabasco® or other hot sauce along with  
the Louisiana style hot sauce.  
Blue Cheese Dressing  
½
½
½
cup mayonnaise (regular or lowfat)  
cup sour cream (regular or lowfat)  
cup crumbled blue cheese  
1
¼
teaspoon finely chopped garlic  
cup finely chopped parsley  
1 – 2  
1
tablespoons finely chopped onion  
tablespoon fresh lemon juice  
Place all ingredients in a bowl and stir well to blend. Cover  
and refrigerate for at least 30 minutes before serving, to  
allow flavors to blend.  
ꢀꢁ  
 
Fried Calamari  
Makes about 4 servings  
vegetable oil for frying  
2½  
2
1
pounds cleaned calamari, including some tentacles  
cups unbleached, all-purpose flour  
tablespoon finely chopped parsley  
teaspoon granulated garlic  
1
1
teaspoon each: kosher salt and freshly ground pepper  
marinara sauce for dipping  
fresh lemon wedges for garnish  
Rinse and drain the calamari; place on thick layers of paper  
towels, pressing and blotting them completely dry with  
another layer of paper towels on top. Cut the bodies into  
½-inch rings, and cut tentacles into halves or quarters if large.  
Heat oil to 360°F in the Waring Pro® Professional Deep  
Fryer. Preheat the oven to 500°F. Line 2 cookie sheets with  
a triple thickness of paper towels.  
Place the flour, parsley, granulated garlic, salt, and pepper in  
a jumbo resealable food storage bag. Working with about a  
quarter of the calamari at a time, drop calamari into the bag,  
seal and shake. Squeeze the sides of the bag to completely  
coat the calamari. Take care that the pieces are individually  
coated and not stuck together. Remove from the bag and  
place on a baking sheet lined with plastic wrap. Repeat until  
all the calamari has been coated evenly with flour mixture.  
Gently add calamari to hot oil, about 1 to 1½ cups at a time,  
trying to let all the pieces drop in separately. Do not crowd  
the calamari, because crowding will drop the temperature  
of the oil. The calamari will be pale golden and just cooked  
in about 40 to 60 seconds. Do not overcook – they will  
become tough. Lift the calamari out, using a slotted spoon  
or metal skimmer, and drain in a single layer on prepared  
cookie sheets. Repeat with the remaining calamari. When all  
the calamari have been fried, reheat them in the 500°F oven  
for several minutes. Sprinkle lightly with a little more salt,  
and serve with warm marinara sauce for dipping.  
ꢀꢂ  
 
Herbed Beer Batter Onion Rings  
Makes 2 to 4 servings  
¾
1
½
1
1
¾
1 - 2  
cup + 2 tablespoons lager or ale  
cup unbleached, all-purpose flour  
cup chopped fresh parsley  
tablespoon chopped fresh thyme  
teaspoon finely chopped fresh garlic  
teaspoon kosher salt  
onions (about 1 pound total)  
flour for dusting  
vegetable oil for frying  
kosher salt for sprinkling  
In a medium bowl, whisk the beer into the flour until smooth.  
Stir in the parsley, thyme, and garlic. Let batter stand 30  
minutes. Stir in salt.  
Cut onion crosswise into ½-inch thick slices. Remove and  
discard skin, stem and root ends. Separate slices into rings.  
Toss lightly with flour.  
Heat vegetable oil in Waring Pro® Professional Deep Fryer  
until it reaches 375°F. Working with about 4 or 5 rings at  
a time, dip each ring into batter, and allow excess to drip  
off. Carefully lower coated onion rings into deep fryer, one  
at a time. Fry until golden, turning as needed, about  
1 to 2 minutes. Lift out with tongs and place on layered  
paper towels to drain. Sprinkle with kosher salt while hot,  
and serve.  
ꢀꢃ  
 
Better than Fast Food French Fries  
Makes about 6 servings  
peanut or vegetable oil for frying  
russet potatoes  
2
kosher salt and freshly ground pepper to taste  
Heat oil in Waring Pro® Professional Deep Fryer to 325°F.  
Cut potatoes into french fry-cut uniform sticks (about  
6 x 6 mm) or into slices ¼ inch or less thick. As you cut,  
place the potatoes in a bowl of ice water to keep them from  
turning brown.  
Drain and dry the potato strips completely and thoroughly.  
They cannot be at all wet, or the oil will spatter and  
spit. Fry the potatoes in small batches. Cook for about  
3 minutes, remove and drain on layers of paper towels.  
Increase temperature of oil to 375°F. In small batches again,  
fry the potatoes for a second time, this time about  
4 minutes, until golden and crispy. Drain on fresh layers of  
paper towels. Season to taste and serve immediately.  
Seasoning suggestions: herb blends, Cajun or Creole  
seasonings, and chili powder.  
ꢀꢄ  
 
Crispy Chicken Fingers with Honey Mustard Sauce  
Makes 6 servings  
3
3
1
tablespoons kosher salt  
tablespoons brown sugar  
cup boiling water  
12  
4
1
½
¼
¼
¼
¾
ice cubes  
skinless, boneless chicken breast halves  
cup unbleached, all-purpose flour  
teaspoon kosher salt  
teaspoon freshly ground pepper  
teaspoon paprika  
teaspoon granulated garlic powder  
cup buttermilk or regular milk  
Honey Mustard Sauce  
½
¼
cup honey  
cup Dijon mustard (regular or grainy)  
Combine salt, sugar and boiling water in a medium-large  
heat-proof bowl. Stir until sugar and salt are completely  
dissolved. Add ice. Cut chicken into ½ x 2-inch strips.  
Place cut chicken in the chilled brine mixture and refrigerate  
for 30 to 60 minutes.  
Combine the flour with the salt, pepper, paprika, and  
granulated garlic in a shallow bowl. Blend honey and  
mustard to make honey mustard sauce.  
When ready to cook, drain chicken and pat completely dry.  
Heat oil in Waring Pro® Professional Deep Fryer to 375°F. Dip  
the drained and dried chicken strips in buttermilk and roll in  
flour to coat well. Place the strips on a plate. Carefully place  
the chicken strips in the hot oil in batches. Cook,  
turning once, for about 3 to 4 minutes per side. Drain on  
layers of paper towels and serve with honey mustard sauce.  
ꢀꢅ  
 
DEEP FRYING GUIDE – Fresh or Uncooked Foods  
Fresh indicates food prepared from a recipe or purchased  
fresh, not frozen. Read package label to determine if  
prepared, packaged foods are NOT precooked. If frozen, do  
not thaw; place foods directly from package into preheated  
oil. If there are ice granules around prepared foods, set  
pieces on a paper towel and pat dry. Moist vegetables  
will cause the oil to splatter.  
Frying times may vary because of food temperature,  
quantity and size of pieces. Best results are obtained when  
food is cooked in small batches and size of pieces is  
uniform. Check deep fried foods at the shortest times given;  
deep fry until heated through.  
Low heat 325°F  
Turkey thighs, bone-in, skin-on. . . . . . . . . . . . . .20 – 22 min.  
Turkey breast, bone up, skin down . . . . . . . . . . 30 – 35 min.  
Breaded eggplant . . . . . . . . . . . . . . . . . . . . . . . . . 5 – 6 min.  
Breaded portabella mushrooms . . . . . . . . . . . . . 4½ – 5 min.  
Medium heat 350°F  
Frozen chicken nuggets . . . . . . . . . . . . . . . . . . . 5½ – 6 min.  
Breaded chicken tender . . . . . . . . . . . . . . . . . .3½ – 4½ min.  
Breaded, boneless chicken breasts . . . . . . . . . . 5½ – 6 min.  
Breaded bone-in pork chops . . . . . . . . . . . . . . . 7½ – 8 min.  
Egg rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 min.  
Chimichangas . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 – 7½ min.  
Large shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 – 2 min.  
High heat 375°F  
Red potato chips. . . . . . . . . . . . . . . . . . . . . . . . . . .2 - 3 min.  
Yam potato chips. . . . . . . . . . . . . . . . . . . . . . . . . 2 – 2½ min.  
American fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 – 6 min.  
Thin french fries. . . . . . . . . . . . . . . . . . . . . . . . . . 3 – 3½ min.  
Thick french fries. . . . . . . . . . . . . . . . . . . . . . . . . 3½ – 4 min.  
Curly french fries . . . . . . . . . . . . . . . . . . . . . . . . . 4½ – 5 min.  
Egg rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6½ – 7 min.  
ꢀꢆ  
 
DEEP FRYING GUIDE – Prepared Foods  
Prepared foods listed in this chart are breaded and cooked  
prior to packaging. If frozen, do not thaw; place foods  
directly from package into preheated oil. If there are frozen  
ice granules around prepared foods, set pieces on a paper  
towel and pat dry.  
Use this chart as a guide to deep frying times. Best results  
are obtained when food is cooked in small batches and size  
of pieces is uniform. Check deep fried foods at the shortest  
times given; deep fry until heated through.  
Low heat 325°F  
Onion rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 – 6 min.  
Medium heat 350°F  
Chicken tenders . . . . . . . . . . . . . . . . . . . . . . . . . 5½ – 6 min.  
Chicken nuggets . . . . . . . . . . . . . . . . . . . . . . . . . . 3 – 4 min.  
Chicken pieces . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 – 8 min.  
Small mushrooms . . . . . . . . . . . . . . . . . . . . . . . . 2½ – 3 min.  
Medium shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . 2 – 2½ min.  
Small shrimp pops. . . . . . . . . . . . . . . . . . . . . . . . . 1 – 2 min.  
High heat 375°F  
Large or fantail shrimp . . . . . . . . . . . . . . . . . . . . . 1 – 2 min.  
Mozzarella sticks. . . . . . . . . . . . . . . . . . . . . . . . . . 2 – 3 min.  
Halibut fish fillets . . . . . . . . . . . . . . . . . . . . . . . . . 3 – 3½ min.  
Halibut fish balls . . . . . . . . . . . . . . . . . . . . . . . . . . 2 – 3 min.  
ꢀꢇ  
 
Any other trademarks or service marks of  
third parties referred to herein are the trademarks  
or service marks of their respective owners.  
©ꢁ00ꢆ Waring Products  
Division of Conair Corporation  
ꢀꢄ0 Milford Road  
East Windsor, NJ 0ꢇꢄꢁ0  
Printed in China  
DFꢁꢄ0B IB  
0ꢆWRꢂꢁꢁꢇ0  
IB-8118  
 

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