5
◆
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 ⅓ full. For other
foods, do not fill basket more than ¾ full.
◆
For crisper foods, fry without the cover.
◆
For 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.
◆
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 should be used to add and/or
remove foods.
◆
Use only heat resistant utensils in the fryer. Hot oil damages most plastic or rubber utensils. Do not leave metal utensils in the
fryer as they will become hot.
◆
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 unplug the fryer once the
last batch of food has been removed.
◆
To prolong the useful life of oil, store it in an airtight container in a cool, dark area or in the refrigerator.
◆
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.
Frying Timetable
Do not use cover while frying raw 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 the basket no more than ¾ full
for most foods.
FOOD
QUANTITy
TEMPERATURE
TIME
Cheese
Frozen, nuggets
9 cups
375°F
2 to 3 minutes
Chicken
Frozen, nuggets
9 cups
375°F
3 to 5 minutes
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
Raw, breaded
3 to 4 pieces
375°F
3 to 4 minutes
Onion rings
Frozen, battered/breaded
9 cups
375°F
4 to 5 minutes
Raw, breaded*
3 to 4 large pieces
375°F
1½ to 2½ minutes
Potatoes
Frozen french fries
9 cups
375°F
10 to 12 minutes
Raw fries (see page 6)
3½ cups
350°F
3 to 4 minutes
(basket ⅓ full)
375°F
10 to 12 minutes
Shrimp
Frozen, battered/breaded
9 cups
375°F
5 to 7 minutes
Raw, breaded
9 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.
