5
18. once the food is done, raise the basket to the drain position.
19. Carefully lift the basket out of the fryer and empty the food onto absorbent paper. Season to taste.
20. If frying additional food, repeat steps 12 through 19. If ready light is on, allow oil to reheat until ready light goes out.
21. When frying is completed, remove plug from wall outlet and then from deep fryer. Allow oil and fryer to cool completely before
removing control assembly and before cleaning.
Helpful Hints for Deep Frying
■ When using fryer for the first time, a slight odor or light smoking may occur as manufacturing residue evaporates. This is normal
during initial use.
■ Fry foods of equal size and thickness as they will fry more evenly and at the same speed.
■ If too much food is fried at the same time, the food will not get crisp. For raw fries, do not fill basket more than ½ full. For other
foods, do not fill the basket more than ¾ full.
■ For crisper foods, fry without the cover.
■ Before deep frying, always remove excess moisture or ice crystals from food by blotting with toweling. Moist foods may cause excess
foaming, spattering, and crackling.
■ When breading foods, use commercial breading, finely ground bread or cracker crumbs, corn meal, a mixture of corn meal and flour,
pancake mix, or prepared bread mixes.
■ Use only heat resistant utensils in the fryer. Most plastic or rubber utensils 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 basket; therefore, you may wish to fry these types of foods without the basket. If, however,
you want to use the basket, lower the basket into the oil before placing battered foods in the oil. Coated or breaded foods can be fried
with or without the basket. When using the fryer without the basket, a heat resistant scoop may be used to add and/or remove foods.
■ After each use, strain oil through a filter 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 fish or food coated with bread or cracker crumbs is fried frequently.
■ 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.
■ 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.
Frying Timetable
Do not use cover while frying raw fries and other high moisture foods. For crisper foods, fry without the cover.
For foods listed below, use either prepared frozen foods or your own favorite recipes. Fry 1 to 8 cups of food at a time (for raw fries,
do not fry more than 4 cups at a time). The following deep frying times are approximate. Fried foods are generally done when they are
well browned.
FOOD
QUANTITy
TEMPERATURE
TIME
Cheese,
frozen, nuggets
8 cups
375°F
2 to 3 minutes
Chicken,
frozen, nuggets
8 cups
375°F
3 to 5 minutes
Chicken,
raw, serving size pieces, breaded
4 to 5 pieces
375°F
13 to 18 minutes
Donuts* (fry donuts without basket)
3 to 4
375°F
2 to 3 minutes
Egg Rolls,
frozen
3 to 4
375°F
5 to 6 minutes
Fish,
frozen, battered/breaded
3 to 4 pieces
375°F
7 to 8 minutes
Fish,
raw, breaded
3 to 4 pieces
375°F
3 to 4 minutes
Onion Rings,
frozen, battered/breaded
8 cups
375°F
4 to 5 minutes
Onion Rings,
raw, breaded*
3 to 4 large pieces
375°F
1½ to 2½ minutes
Potatoes,
frozen french fries
8 cups
375°F
10 to 12 minutes
Potatoes,
raw fries (see page 6)
4 cups
350°F
3 to 4 minutes
(basket ½ full)
375°F
10 to 12 minutes
Shrimp,
frozen, battered/breaded
8 cups
375°F
5 to 7 minutes
Shrimp,
raw, breaded
8 cups
375°F
3 to 5 minutes
Vegetables,
raw, breaded*
5 to 6 pieces
350°F
1 to 3 minutes
*These foods are best when fried in small quantities.
