7
BATCH
FRYING
APPROXIMATE
FOOD
SIZE
TEMPERATURE
COOKING TIME
Fish/Seafood (precooked)
1.5-2 lb / 675-900 g
375ºF (190ºC)
5 to 8 minutes
Chicken, Frozen (precooked)
2 lb / 900 g
375ºF (190ºC)
2 to 3 minutes
Chicken Pieces, Fresh (not frozen)
4 lb / 1.8 kg
375ºF (190ºC)
25-30 minutes (180ºF / 82ºC internal temp)
Chicken, Whole, Fresh (not frozen)
4.5-5.5 lb / 2-2.5 kg
375ºF (190ºC)
25-30+ minutes (180ºF / 82ºC internal temp)
French Fries, Frozen
2 lb / 900 g
375ºF (190ºC)
3 to 5 minutes
French Fries, Fresh
Basket 3/4 full
375ºF (190ºC)
15 minutes
Onion Rings, Frozen
1.5 lb / 675 g
375ºF (190ºC)
8 minutes
Egg Rolls, Frozen
12
375ºF (190ºC)
8 minutes (170ºF / 77ºC internal temp)
• Fry foods listed below for the suggested amount of cooking time and until
golden brown.
• For best results, fry a single layer of food for each batch.
• See “Tips for Frying with the Multicooker” for more information to obtain best results.
Length of cooking time and temperature may vary based on batch size and weight.
Follow package directions.
Visit
foodsafety.gov
for more information.
Frying Chart
Tips for Frying with the Multicooker
Selecting and Changing the Frying Oil
• Use a good quality vegetable or peanut oil.
• Frying foods in butter, margarine, olive oil, or animal fat is NOT recommended
because of low temperature smoke point.
• DO NOT mix two types of oil.
• Change oil regularly to maintain optimum frying and flavor quality.
• Oil used for french fries can be used 10 to 12 times before changing if the oil
is filtered after each use. Oil used for food that is high in protein (such as meat
or fish) should be changed more often.
• To filter oil, allow oil to completely cool. Cheesecloth or paper towel may be
used as a filter to strain oil.
• Always follow food package directions.
• DO NOT add fresh oil to used oil.
• Always change the oil if it starts to foam when heated, when it has a strong
smell or taste, or when it turns dark and/or syrupy.
• Always change oil after frying 2 whole chickens.
Before Frying
• Excess water or ice particles can cause hot oil to splatter or foam. Remove
any excess water from fresh food by blotting with a paper towel. Remove
any ice chunks or build up from frozen foods.
General Tips
• DO NOT use plastic utensils in hot oil.
• Season food AFTER frying.
• If food is not as crisp as desired, reduce batch size.
Disposing of Oil
• Pour cool oil into its original (resealable) empty plastic bottle.
Basket Usage with Freshly Battered Foods
• Freshly battered foods should be carefully placed directly into the oil.
First, lower the basket fully then carefully place each piece of battered
food into the hot oil. Use the basket to remove fried battered foods.
WARNING! To reduce the risk of being burned by hot oil, carefully
place food in hot oil.
Storage
• Remove basket handles and store in basket. Place the removable pot in base
then attach the heating element assembly. Place the boiling rack in the pot,
the basket with cord on the boiling rack and, finally, the lid on the pot.
• It is best to store all oils in the refrigerator or a cool, dark, dry place for up
to six months.
WARNING!
Burn Hazard. Hot oil may erupt if you deep fry a frozen whole chicken,
inject the chicken with liquid, or fail to remove giblets from cavity.
