7
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
3
⁄
33
4
⁄⁄ full.
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, battered 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 3 to 4 pieces per basket 375˚ 7 to 8 minutes
Raw, battered 3 to 4 pieces per basket 350˚ 3 to 4 minutes
Onion rings
Frozen, battered 6 cups per basket 375˚ 4 to 5 minutes
Raw, battered* 6 to 8 per basket 375˚ 1
1
⁄
11
2
⁄⁄ to 2
1
⁄
11
2
⁄⁄ minutes
Potatoes
Frozen french fries 6 cups per basket 375˚ 10 to 12 minutes
Raw fries (see page 8) 6 cups per basket 375˚ 3 to 4 minutes
375˚ 10 to 12 minutes
Shrimp
Frozen, battered 6 cups per basket 375˚ 5 to 7 minutes
Raw, battered 6 cups per basket 375˚ 3 to 5 minutes
Vegetables,
Raw, battered*
10 to 12 pieces per basket
350˚ 1 to 3 minutes
*These foods are best when fried in small quantities.
For breading or coating foods, use commercial breading, fi nely ground bread or cracker crumbs, corn meal, a
mixture of corn meal and fl our, pancake mix, or prepared bread mixes.
Use only metal cooking utensils in the fryer as plastic or rubber will become damaged from the hot oil. Do not
leave metal utensils in the fryer as they will become hot.
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 slotted metal scoop may be used to add and/or remove foods.
After each use, strain oil through a fi lter or a double thickness of cheesecloth to remove the accumulated
residue.
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 fi sh or food coated with bread or cracker crumbs is fried frequently.
It is time to replace the cooking oil if any of the following occur:
The oil is dark in color.
The oil has an unpleasant odor.
The oil smokes when it is heated.
The oil foams excessively during frying.
