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1-800-798-7398
SUGGESTED FRYING GUIDE
NOTE:
The cooking times and temperatures above reflect only the approximate time
needed to fry one basket half full. The exact times may be different depending on
actual quantity, personal cooking preferences, size and thickness of pieces, etc. In
general, use lower settings for delicate foods (vegetables, fish) and higher settings for
frozen foods, French Fries and chicken.
FRYING TIPS
For best cooking results, take note of these helpful tips:
•
To avoid condensation buildup on the viewing window, rub a little cooking oil on the
window.
• DO NOT
mix different oils or new and old oil together.
•
Replace oil regularly. In general, oil used to fry food with protein, such as poultry,
meat and fish, should not be reused. When oil is used mainly to fry potatoes and is
filtered after each use it can be used 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, when color becomes
dark, when it has a rancid smell or taste, or becomes syrupy.
•
Make sure that the food to be fried is dry. Dab food with paper towel or a clean dish
towel if necessary.
•
When frying frozen foods, be sure to clean off any ice from the food before placing
in the basket.
•
To cook evenly, pieces of food should be the same size and thickness. Thicker
pieces will take longer to cook.
Suggested Frying Guide and Tips
FOOD
FRENCH FRIES
FISH FILLETS
CHICKEN FINGERS
CHICKEN PIECES
FRIED ZUCCHINI
FRIED MUSHROOMS
ONION RINGS
DONUTS
APPLE BEIGNETS
SHRIMP
COOKING TIME
6-9 min
3-5 min
6-8 min
13-20 min
3 min
3 min
3 min
3-5 min
4 min
4-6 min
TEMP
375°F
320°F
350°F
350°F
320°F
320°F
320°F
350°F
350°F
320°F
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