Outlets & Accessories

Presto 05420 FryDaddy Electric Deep Fryer

Posted On October 2, 2015 at 5:39 am by / No Comments

Presto 05420 FryDaddy Electric Deep Fryer

Product Features

  • Saves money on oil; Efficient 4:4 oil-to-food ratio makes four big servings with just four cups of oil
  • Built-in, preset thermostat for perfect frying every time; Nonstick surface, inside and out, for easy cleaning
  • Handy scoop lifts, drains, and serves; No messy basket; Compact size for easy storage
  • Makes crispy french fries, shrimp, chicken, onion rings and more
  • Product Built to North American Electrical Standards

Product Description

Cool touch exterior. Removable non-stick pot for easy cleaning. Extra large viewing window. Basket handle doubles as an exterior control to lower food into the oil with cover closed. Charcoal filter to reduce frying odors. Seal tight cover prevents spattering. 120 volts, 60 Hz onlyYou don’t need a 6-gallon oil vat to enjoy deep-fried foods at home–this petite deep fryer makes four big servings with just 4 cups of oil. A compact 7 inches in diameter, the fryer features easy controls for precision frying: it automatically maintains the proper frying temperature, letting you focus on cooking instead of fussing with the controls. The fryer features a snap-on lid, so you can store oil right in the fryer for reuse. All surfaces are nonstick for tidy cleanup (the fryer is not dishwasher-safe and should never be completely immersed in water). A hand scoop is included with the fryer for easy stirring, lifting, and draining, and the 120-volt AC cord unplugs from the outlet, while the attached handle makes the fryer easy to move around the kitchen. The fryer has a two-year limited warranty. –Ariel Meadow Stallings

List Price: $ 29.99

Savings: 2.5

Your Price: [wpramaprice asin=”B00005KB37″]


Customer Reviews

577 of 591 people found the following review helpful
5.0 out of 5 stars
It Does The Job!, October 27, 2001

This review is from: Presto 05420 FryDaddy Electric Deep Fryer (Kitchen)
I've had one of these little fryer appliances since they first became popular in the seventies. The current model is the second one I've had, being larger than the original model that came out.
For someone not needing to fry enormous amounts at one time, this little machine is ideal. It requires only a very small amount of vegetable oil. I've used it to fry chicken wings, quickly, to do french fries and onion rings, to do other smaller chicken parts, and it works beautifully. There is no thermostat; you just plug it in, wait 10 minutes, and the temp is 375. Having such a small amount of grease, it recovers heat more quickly than an electric skillet.
When you are through, if you plan to reuse the grease you can simply let the machine cool, snap the plastic top on, the put the whole thing in the fridge. I don't fry that often, and when I do, I tend to fry a lot, so usually I just discard the oil. Such a small amount is used (usually no more than 3 cups starting out) that I don't feel bad about discarding the oil.
The sides on this appliance are quite high, and splatter around the machine has never been a problem. I used common sense, though, when I fry, whether it's here or on the stove.
I'm sure the all-enclosed auto-fryers that are out on the market are nice, and if I fried a lot I'd probably get one. However, I only fry once or twice a month, and for that, this little machine is perfect. I'd recommend one to anyone--durable, simple, and does exactly what it's designed for!


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418 of 430 people found the following review helpful
4.0 out of 5 stars
The Pros and Cons, February 6, 2009
B. Hoelscher (Lubbock, Texas) - See all my reviews

This review is from: Presto 05420 FryDaddy Electric Deep Fryer (Kitchen)
After spending more money on 2 faulty deep fryers (Rival is hit-or-miss for quality), I've finally settled on this little beauty.

1.) Cheap and simple, a very compact and minimalist package overall. It is nothing more than a steel bucket with a heating element underneath.

2.) Fries at 350 degrees, 25 short of "ideal" but safe for cooking with lard and lower smoke point oil. Try lard if you never have, you can still get it in supermarkets.

3.) Milled steel bucket, cast aluminum base. Inside has a permanent synthetic non-stick surface. Clean up and changing oil is simple.

1.) This fryer isn't for families with young children or dumb people. Hot oil is always dangerous to work around and this unit is a STEEL BUCKET FULL OF OIL. The outside is hot. The inside is hot. It's hot.

2.) Doesn't have a lid to stop the occasional spatter.

3.) The bottom and healing element are shielded, but it will still warm up your synthetic countertop. I have mine on an old wooden cutting board to avoid warping the plastic.


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244 of 260 people found the following review helpful
3.0 out of 5 stars
Generic issue with this type of fryer, October 13, 2011
T. Zenner (Minneapolis MN) - See all my reviews

This review is from: Presto 05420 FryDaddy Electric Deep Fryer (Kitchen)
This 'review' is actually just a 'heads up' for anyone considering buying an electric fryer that has both the heating element(s) and the thermostat in/under the bottom of the fry pot.

This design relies on the fact that 'hotter' oil rises up and away from the heat source, and up and away from the thermostat. This works very well when the oil is clean and clear.

But you *might* have an issue getting your oil back up to temp after frying a few batches of breaded 'items' (ie: breaded fish or chicken pieces).

Even a relatively thin layer of fried breading crumbs on the bottom of the pot creates an insulating 'blanket'. So when the heating element turns on, the relatively small amount of oil in the blanket heats up quickly, and can't move up thru the crumb layer quickly enough, and the thermostat senses the 'blanket' is up to temp, and shuts the heating element off. The thermostat does a great job of keeping the oil in the crumb blanket at the proper temp, but the main body of oil above the blanket takes a LONG time to get back up to the proper temp (since the thermostat is constantly turning the heating element off). And if the blanket is heavy enough, ambient heat loss will cancel out the small amount of heat escaping the blanket, and the oil will NEVER get up to proper temp!

This 'issue' can be eliminated by scraping the bottom and stirring the oil vigorously between batches, OR by sifting out all the crumbs after every few batches.

Note that scraping the bottom and stirring also helps prevent the crumbs in the 'blanket' from burning. If they do burn, you will taste the burnt flavor in stuff you fry later, even if you fry the later pieces perfectly.

Bottom Line: Scape the bottom and stir between EVERY batch on ANY fryer which has the heat coming in from the bottom
(whether there is also a thermostat down there or if you just have a pot of oil on a burner).

Note that you can avoid the whole issue by using a fryer with side mounted and/or immersed heating elements.


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