FRYING TIME AND TEMPERATURE
•
The frying times in this chart are a guide and should be adjusted to suit the
different quantities or thickness of food and to suit your own taste.
•
Preheat time is 7-10 minutes for the fryer to reach the desired temperature. (The
pilot light will cycle ON/OFF during frying as temperature fluctuates due to the food
load.)
•
NOTE: Pre-packaged frozen cooked chicken may cook faster than the below
times stated. The chart below is a GUIDE ONLY, times will fluctuate based on
the amount of food placed in the fryer.
TIPS FOR OIL USE AND STORAGE
•
Do not use seasoned or flavoured oil such as walnut, olive oil, lard or drippings as
they have a low smoke point. Use blended vegetable oil, pure corn oil, sunflower
oil, soybean oil, or grape seed oil (canola oil) as these oils have a high smoke
point. Peanut oil is not recommended because it impacts the flavour greatly.
•
Oils should never be mixed when deep frying.
•
High heat, water and burnt food particles beak down the oil’s smoke point.
•
Replace oil if you notice:
–
Excessive smoking at normal temperatures
–
Strong oil discolouration
–
A rancid smell
–
Excessive foaming around the frying food.
•
Oil darkens with use because the oil and food molecules burn when subjected to
high/prolonged heat. The more you use an oil, the more slowly it will pour. When
smoke appears on the oil’s surface before the temperature reaches 190°C, your oil
will no longer deep-fry effectively.
•
When frying foods with strong flavour and/or aroma like fish or chicken, use the oil
only once.
•
Filtering the oil with a cooking oil filter or fine-mesh strainer can keep it fresher.
Although storing oil in a refrigerator may extend the life of the oil, this should never
be done. This process of chilling oil then bringing to room temperature causes
excessive splattering during the heat up process.
•
Store the covered oil in a cool dark pace, for up to three months. Check the oil
before using for colour, smell, or excessive foaming. Discard the oil if it shows any
of these qualities.
FOOD
TEMP SETTING
TIME (minutes)
Chicken Nuggets
190
o
C
5-8
Chicken Pieces, Bone-In
180
o
C
15-20
Fish, Battered
170
o
C
8-10
French Fries, Frozen
190
o
C
3-5
Fritters
190
o
C
2-4
Onion Rings
190
o
C
3-5
Shrimp, Breaded
190
o
C
2-4
