6
Cleaning Your Fryer
WARNING!
Burn Hazard. To avoid eruptions and/or splatter of hot oil, dry all fryer
components thoroughly before using.
1.
Wait until oil has cooled. This can
take several hours.
2.
Remove lid; then remove basket
from fryer.
3.
Remove heating element assembly
from base and hook onto oil pot to
drain.
4.
Do not immerse heating element
assembly in water.
NOTE:
To avoid damaging fryer, use
care when cleaning heating element
assembly. Gently wipe with soft cloth
dampened with hot, soapy water.
5.
Lift oil pot from base and pour out
oil. Wipe all
excess oil or
oil film from
oil pot.
6.
Clean base and oil pot with hot,
soapy water. Base and oil pot may
be washed in a dishwasher.
7.
Remove vent cover and wash it in
hot, soapy water. Dry thoroughly.
8.
Clean lid and basket in hot, soapy
water. Position lid vertically to drain
and allow to thoroughly dry.
Frying Chart
FRYING
COOKING
INTERNAL TEMP/
FOOD
TEMPERATURE
TIME
DONENESS
Frozen French Fries
375ºF (190ºC)
2 to 3 minutes
Brown and crisp
Fresh Cut French Fries
375ºF (190ºC)
7 to 8 minutes
Brown and crisp
Frozen Onion Rings
375ºF (190ºC)
2 to 3 minutes
Brown and crisp
Frozen Fish Sticks
350ºF (180ºC)
2 to 3 minutes
145ºF (63ºC)
Frozen Butterflied Shrimp
350ºF (180ºC)
3 to 4 minutes
145ºF (63ºC)
Frozen Chicken Tenders
375ºF (190ºC)
3 to 5 minutes
165ºF (73ºC)
Frozen Chicken Wing Pieces
375ºF (190ºC)
8 to 10 minutes
165ºF (73ºC)
Fresh Chicken Wing Pieces
375ºF (190ºC)
7 to 9 minutes
165ºF (73ºC)
NOTES:
• Length of cooking time and temperature may vary based on batch size and weight.
• For best results, fry a single layer of food for each batch.
• Frozen, uncooked chicken should be thawed, excess water removed, and patted dry
with paper towel prior to cooking.
• See “Frying Tips” for more information to obtain best results.
•
Always follow package directions.
•
When cooking meat, poultry, or fish, use cooking thermometer to determine internal
temperatures.
•
Visit
foodsafety.gov
for more information on safe internal cooking temperatures.
840210800 ENv03.qxd:840147800 ENv01.qxd 11/23/11 2:39 PM Page 6
