INSTRUCTION REF: IN145
ISSUE No. 2
DATE 25.02.09
Page 6 of 13
www.parry.co.uk
MODEL PDGF FRYER
Chip Frying
The recommended load for each batch is 1.4 kg (3 lbs) for each basket. This will fill the basket about 2/3
rd
full and it is important that this load should not be exceeded.
Fish Frying
Cook fish by free floating them. Four or five 100g pieces may be cooked at one time. Slide the fish into the
pan slowly to avoid splashing of the oil or fat and prevent the fish sinking and sticking to the base of the
pan.
Cooking Chart
– the following chart is for guidance only.
Maximum basket load not to exceed 3 lbs
FOOD
TIME
TEMPERATURE
Chicken pieces
Chipped potatoes (Blanched)
Chipped potatoes (Browning)
Chipped potatoes (Raw)
Doughnuts
Fish Fillets
Fritters
Potato Chips
Scampi
5-8 mins
3 mins
1-2 mins
4-5 mins
3-4 mins
5-7 mins
3-4 mins
2 mins
3-4 mins
175˚C
165˚C
190°C
190°C
170°C
175°C
175°C
190°C
175°C
STAT No.
TEMPERATURE
1
60°C
2
75°C
3
90°C
4
105°C
5
120°C
6
135°C
7
150°C
8
165°C
9
180°C
10
195°C
ALL THE ABOVE ARE +/-
5°C
