5. Frying Tips
• Do not mix different oils or new and old oil together.
• Replace oil regularly. In general, oil will be tainted fast when frying food containing a lot of
protein, (such as poultry, meat and fish). When oil is used mainly to fry potatoes and is
filtered after each use, it can be used up to 8 to 10 times, but do not use the same oil for
more than 6 months.
• Always replace all oil as soon as it starts foaming when heated or when color becomes
dark or when it has a rancid smell or taste or becomes syrupy.
• Make sure that the food to be fried is dry.
• Remove loose ice from frozen food before frying.
• To cook evenly, pieces should be the same size and thickness.
• Thicker pieces will take longer to cook.
Important: When frying frozen food such as French Fries,
you should not exceed 8 oz. (225 gr.). For healthy, crisp
results, limit quantity to 6 oz. (175 gr.) or less.
The following cooking times reflect only the approximate time needed to fry one basket 1/2
to 3/4 full. The exact time may be different depending on actual quantity, personal
cooking preferences, size and thickness of pieces, etc...
Temperature Settings
In general, use lower settings for delicate foods (vegetables, fish) and higher settings for frozen
foods, French Fries and Chicken. Please note that when making fondues, put the temperature
setting between Low 1 & 2 to avoid burning the ingredients.
FOOD
COOKING TIME
TEMPERATURE
French Fries
5 minutes
High
Frozen Fish Sticks
10 minutes
High
Fish Sticks
7 minutes
High
Frozen Chicken Nuggets
3-4 minutes
High
Meat Balls
9 minutes
Med.
Mushrooms
5 minutes
Med.
Fondue (chocolate & cheese)
Between Low 1 & 2
7
