14
Frying Suggestions
Replacement Parts
•
For replacement parts and technical questions, please call Customer Service at
1-888-326-8502
or email at [email protected].
•
Not all product components are available for replacement. The illustrations provided are a
convenient reference to the location and position of parts in the assembly sequence.
•
When ordering parts, the following information will be required: item description, item model
number, item serial number/item lot date code, and the replacement part reference number.
•
The distributor reserves the rights to make design changes and improvements to product lines
and manuals without notice.
FOOD
TEMP
MINUTES
COATING
PROCEDURE
POTATOES
Standard French Fries
Blanch Only
Brown Only
Long Branch
Chips
350
350
350
350
350
5-7
3-1/2
3-1/2
7-10
2-3
Cut in uniform pieces ½ square the long
way
Soak in cold running water
until water does not run milky
CHICKEN
Large Pieces (1/2 chicken)
Small Pieces
Pre-cooked
325
340
350
9-11
7-10
3-4
Batter or
breading
Optional method: Apply egg wash, roll in
seasoned flour, and fry
FISH
Fillets (Large)
Fillets (Small)
Oysters
Clams
Scallops
Shrimp
Smelts
350
350
350
350
350
350
4
3
5
1
4
3
4
Breading or Batter
Breading or Batter
Breading or Batter
Batter
Breading
Batter
Breading
Fillets of uniform size, skinned and dry.
Use Oyster liquor in batter or breading
Cut Spinal cord several places to prevent curling
MEATS
Chicken Fried Steak
Cutlets
Chops
Meatballs
Brains
360
350
340
340
340
3-4
3-4
3-4
4-6
3-5
Breading
Breading
Breading
Breading
Rolled in flour
breading
Sever all connecting membranes at one
inch intervals to prevent curling.
VEGETABLES
Asparagus
Cauliflower
Egg Plant
Onions
350
350
350
350
3
3
3
3
Batter or crumbs
Batter or crumbs
Crumb Breading
Light Batter
Pre-cook in salted water
Pre-cook and separate flowers
Peel, cut cross-wise into 1/4" slices
Slice thin, soak in milk for two hours
FRITTERS
Fruit (Bananas,
Pineapples,
Apricots, Berries)
Corn
350
350
350
3-5
3-5
5-8
Batter
