BASIC FRYING INSTRUCTION
Set the desired temperature and allow shortening to heat up to that temperature.
Fry items that are about the same size together to ensure equal doneness.
Drain wet foods to minimize splatter when lowering into hot shortening.
Add fresh shortening as needed.
FRY BASKET GUIDELINES
Do not overfill baskets. Carefully lower basket into oil.
When frying doughnuts and fritters, turn product only once during frying.
When cooking french fries or onion rings, shake the basket several times in a way that does not
splatter the shortening.
Batter-covered foods should be dropped carefully, one by one, into shortening or basket. If you
use the basket, first dip the basket into the shortening to reduce batter-build up on basket
surfaces.
When frying is completed, remove basket and product. Hang basket on rear hanger.
EXTENDING SHORTENING LIFE
Shortening life can be extended by the following guidelines:
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Do not salt foods over the fryer.
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Use good-quality shortening.
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Filter shortening daily (at a minimum).
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Replace shortening if it becomes dark.
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Keep fry pot and surrounding area clean.
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Set thermostat correctly.
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Remove excess moisture and particles from food products before placing on fryer.
DRAINING THE TANK
1. Turn the thermostat to OFF.
2. To keep the pilot lit, turn the gas valve to PILOT.
3. Direct the drain spout into the container that you want to drain the shortening into.
4. Open the drain valve. The oil will drain into the container. When the container is full or the
fryer tank is empty, close the drain valve. Repeat this step until the fryer is empty.
5. If desired, perform the weekly clean-out as described under CLEANING.
6. Once tank is completely empty, add new shortening and set thermostat to desired temperature.