5
Frying Timetable
Do not use cover while frying french fries and other high moisture foods. For crisper foods, fry
without the cover.
The following times are approximate and based on the maximum recommended amounts of food.
Fill each basket no more than ¾ full for most foods.
FOOD
AMOUNT
TEMPERATURE
TIME
Cheese
Frozen, nuggets
6 cups per basket
375˚
2 to 3 minutes
Chicken
Frozen, nuggets
6 cups per basket
375˚
3 to 5 minutes
Raw, serving size pieces, breaded 3 to 4 pieces per basket
375˚
13 to 18 minutes
Donuts*
6 to 8
375˚
2 to 3 minutes
(Fry donuts without baskets)
Egg Rolls
Frozen
3 to 4 per basket
375˚
5 to 6 minutes
Fish
Frozen, battered/breaded
3 to 4 pieces per basket
375˚
7 to 8 minutes
Raw, breaded
3 to 4 pieces per basket
350˚
3 to 4 minutes
Onion rings
Frozen, battered/breaded
6 cups per basket
375˚
4 to 5 minutes
Raw, breaded*
6 to 8 per basket
375˚
1
1
⁄
2
to 2
1
⁄
2
minutes
Potatoes
Frozen french fries
6 cups per basket
375˚
10 to 12 minutes
Raw fries (see below)
4 cups per basket
350˚
3 to 4 minutes
(baskets ½ full)
375˚
10 to 12 minutes
Shrimp
Frozen, battered/breaded
6 cups per basket
375˚
5 to 7 minutes
Raw, breaded
6 cups per basket
375˚
3 to 5 minutes
Vegetables,
Raw, breaded*
10 to 12 pieces per basket
350˚
1 to 3 minutes
*These foods are best when fried in small quantities.
recipes
raw french fries
(Double Fry Method)
Cut medium potatoes, peeled if desired, into
1
⁄
4
to
1
⁄
2
inch thick strips. Place into large bowl and
cover with hot, tap water. Soak potato strips for 15 minutes or until ready to fry. Rinse, drain, and
pat dry with paper towels.
Because raw fries contain a high percentage of moisture, extreme care must be used when deep
frying. Thoroughly dry raw fries before deep frying. Fill the baskets ½ rather than ¾ full. Slowly
lower the filled baskets into the oil.
Fry at 350˚ for 3 to 4 minutes until fries are cooked through but not browned. Drain; let stand to
cool for at least 10 minutes, but not more than 2 hours. Just before serving, fry potatoes at 375˚ for
10 to 12 minutes or until golden brown.
u
Foods that are battered may stick to the baskets; therefore, you may wish to fry these types of foods without the baskets. If,
however, you want to use the baskets, lower the baskets into the oil before placing battered foods in the oil. Coated or breaded
foods can be fried with or without the baskets. When using the fryer without the baskets, a heat resistant scoop may be used to add
and/or remove foods.
u
After each use, strain oil through a filter or a double thickness of cheesecloth to remove the accumulated residue.
u
The number of times the cooking oil can be reused will depend on the food that is fried in it. For example, the oil will need to be
replaced more often if fish or food coated with bread or cracker crumbs is fried frequently.
u
The longer oil is heated, the more rapidly it deteriorates. Avoid preheating longer than necessary and turn off the fryer once the last
batch of food has been removed.
u
It is time to replace the cooking oil if any of the following occur: the oil is dark in color, has an unpleasant odor, smokes when it is
heated, or foams excessively during frying.
