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Cuisinart CDF-100 Compact 1.1-Liter Deep Fryer, Brushed Stainless Steel
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- Fry basket holds up to 3/4 pound
- Fast heat-up and frying
- Nonstick die-cast bowl with attached heating element for superior heating
- Maximum oil capacity is 1.1 liter
- Product Built to North American Electrical Standards
- Fry basket holds up to 3/4 pound
- Maximum oil capacity 1.1 liter, Fast heat-up and frying
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This item Cuisinart CDF-100 Compact 1.1-Liter Deep Fryer, Brushed Stainless Steel
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Item Dimensions||8 x 11 x 7.5 in||11.38 x 13.13 x 8.58 in||12 x 19.3 x 13.6 in||6.82 x 10.2 x 8.9 in|
|Item Weight||—||8.8 lbs||10.25 lbs||8.6 lbs|
|Material Type||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel|
Cuisinart presents a deep fryer that takes up less counter space. Designed to fry batches up to 3/4 of a pound in just 1.1 litter of oil, this is great deep fryer even for spur-of-the-moment snacks and meals. The compact design allows creative cooks to prepare fried calamari to top a salad, and moms to fry up mozzarella sticks for kids. Temperatures up to 375F and a die-cast frying bowl maintain selected oil temperatures for restaurant-quality results. Easy to use, easy to clean, and simple to store, it could make deep frying an everyday event!
Top Customer Reviews
First things first. My initial experience with deep fryers are with restaurant-grade fryers, at an uncle's restaurant when I was a kid. I thought: if the oil is so hot, let's throw something so cold into it and see what happens. So I tried an ice cube. You all know what happens next. Don't do it.
Still, I had a chance to see how that thing worked. For those who are complaining about this heavily scaled down version, you have to remember that's just what this is.
The filter in the lid (removable and washable) is greatly appreciated. In the past, my husband got annoyed when the air in our home smells greasy, even with all the fans running. This unit greatly reduces the odor of cooking oil frying. We use either peanut oil, soy, and safflower. Much less odor than corn or vegetable, but the filter helps even more! Remember to read the instructions and squeeze the basket handle in and release inside the "ring" for a proper stiff handle.
The tininess of the unit is the real draw of this appliance. With the bigger deep fryers, you are left with tons of oil with nowhere to go. Those units (my neighbors have the larger ones) take up counter space, even if you decide to keep the oil in the fryer.
Now, the gripes: Some people said it takes progressively longer to heat each time. I wonder if they are starting with fresh oil. The more you use the same batch of oil, the "dirtier" it becomes. Subsequently, it takes longer to heat. Alton Brown mentioned this on his special on frying.
That dastardly magnetic power cord that is long enough to stretch across a nail head : It's a pain, but the designers are trying to look after you. The shorter the cord, the closer you will keep it to the wall, the more out of reach from children the unit is. It is magnetic for a reason. Have you tried pulling something towards you with the cord still attached near the base? It tips over. IN YOUR DIRECTION. I first thought it didn't make a difference whether it was plugged on unplugged. Hot oil still burns. (Trust me, I learned young!) But the magnetic attachment is there for a purely physical reason. If you pull it towards you, it releases from the base and keeps the unit from pivoting on your fingers and dumping the contents onto you.
Having said that, we cheated with a short industrial grade extension so I can get the unit directly underneath the hood vent. I have to stress "industrial grade" extension, because the point of connection does heat up fast if you use a household extension...which the instructions warn against.
As for cooking. It does fine. Not equal to a restaurant deep fryer, I can vouch for that. But apply some common sense.
1. Julia Child always said Crank it up higher than your recipe calls for, if you are dropping in frozen items. The coldness of the item will drastically reduce the temperature and kick it immediately from green (ready) into orange light again (heating up).
2. Watch the light carefully. The moment it switches to orange, lift up the basket and set it on the rim (great feature) and STOP YOUR TIMER. Once it turns green again, lower the basket and restart your timer. This doesn't hurt the cooked items in anyway. This deeper fryer isn't Marcel Proust. It won't recall the down time. If anything, it aerates the surface and makes it that much crispier.
3. Frying something with the lid close may have different results compared to doing it open, depending on what you are cooking.
4. Never cool your fried items on paper napkins. Do it on a mesh grill (cooling rack) to let air circulate underneath and around your food. Paper napkins just soak up the grease drippings and your food sits in that saturated paper and loses its crispiness.
That's it. We're happy with the product. Go forth, and may the grease be with you!
1) First of all, it is small and fits nicely on a crowded kitchen counter. The ONLY way I would recommend positioning it is with the dial facing you, allowing for at least 6 inches of empty space on either side of the fryer. If you are using the basket, this is the only way you can simultaneously reach the basket handle and the lid handle without reaching over the hot oil and burning yourself. (I mention this because some people who wrote negative reviews complained about burning themselves, but you can avoid that by using the fryer in this position.)
2) Secondly, the oil is heated by a heating element that is hidden away under the frying bowl. This means that there is no heating element directly in the oil for food to stick to or get stuck under. Therefore, you can just place your food directly into the frying bowl instead of placing it in the basket first. If you are adept at using wooden utensils (chopsticks, spoons, etc.), you will have no problem getting your food out, and you won't need the basket at all. I HIGHLY recommend using the fryer this way, since in my experience battered (i.e. shrimp) or soft (i.e. tofu) items will stick to the basket, but won't stick to the bottom or sides of the frying bowl. (The basket is useful if you want to fry batches of things that you know won't be sticky. For example, I used it to fry 4 spring rolls at a time, and it worked beautifully.)
3) Thirdly, the lid and filter really do what they are supposed to do. The lid is NOT spring-loaded and not heavy, so opening and closing it is safe and easy. (The lid stays securely on the hinge if put on properly, yet will come off when you need to clean it.) The filter in the lid significantly decreases the odor released into the air. (I say DECREASES, because of course it's not going to totally eliminate it.)
4) Finally, the fryer gets the oil hot enough, and doesn't burn it. Some people have complained about this fryer not getting hot enough, but in my experience it is perfect. Before I used this fryer, I deep-fried with oil in a pot and it was such a hassle to maintain the temperature. I would occasionally overheat the oil and it would burn. This fryer only goes up to 375 degrees, so I always just set it to the highest setting, wait until the light sensor turns green, and then start frying. After a batch of food, I have to wait until the light turns from red back to green, but it's not a problem. I have cooked batches and batches of food for a large party with this fryer and not had any problems with temperature.
Some minor flaws with the fryer are: 1) the temperature dial isn't precise if you want to set it to a temperature that is lower than the max setting; 2) the basket isn't non-stick. However, these flaws don't detract enough from the entire product for me to deduct any stars from my rating.