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7

HANDY FRYING CHART

 

 

 

 

 

 

 

 

 

 

 

 

 

TIME IN

FOOD                   

 

COATING 

 

PROCEDURE   

 

TEMP   

MINUTES

POTATOES

Standard French Fries 

 

 

 

 

Cut in uniform pieces 1/2” 

 

350°     

 

5-7

Blanch Only 

 

 

 

 

 

square the long way  

 

350°     

 

3-1/2

Brown 

Only 

         350° 

 

 

 

 

 3-1/2

Long 

Branch 

     Cut 

in 

uniform 

pieces 

3/4”

       square 

the 

long 

way 

  350° 

 

 

 

 

 7-10

Julienne (shoe string) 

 

 

 

 

 

Cut in uniform pieces 1/8” 

       to 

1/4” 

square 

the 

long 

way 

 350° 

 

 

 

 

 3-6

Chips 

      Soak 

in 

cold 

running 

water 

 

 

 

 

 

 

 

until water does not run milky   

350°     

 

2-3

CHICKEN

Large Pieces 

 

 

Batter or   

 

Some prefer rolling in 

 

325°     

 

9-1l

Small Pieces 

 

 

Breading   

 

seasoned fl our, dipping in egg  

340°     

 

7-10

Pre-cooked 

 

 

 

 

 

wash, and frying 

 

 

350°     

 

3-4

FISH

Fillets (Large) 

 

 

Breading   

 

Select fi llets of uniform 

 

350°     

 

4

Fillets (Small) 

 

 

or Batter   

 

size, skin out and dry. 

 

350°     

 

3

Oysters   

 

 

Breading   

 

Use Oyster liquor in batter

    or 

Batter 

  or 

breading 

  350° 

 

 

 

 

 5

Clams 

   Batter 

      350° 

 

 

 

 

 1

Scallops 

   Breading 

      350° 

 

 

 

 

 4

Shrimp 

 

 

 

Batter 

 

 

Some prefer soaking 1/2 hour

       in 

cold 

seasoned 

milk 

 350° 

 

 

 

 

 3

Smelts 

 

 

 

Breading   

 

Cut spinal cord several 

 

350°     

 

4

       places 

to 

prevent 

curling

MEATS

Chicken Fried Steak 

 

Breading   

 

Sever all connecting membranes

       at 

one 

inch 

intervals 

to 

prevent

       curling 

   360° 

 

 

 

 3-4

Cutlets 

   Breading 

      350° 

 

 

 

 3-4

Chops 

   Breading 

      340° 

 

 

 

 3-4

Meat Balls 

 

 

Breading or

    rolled 

in 

fl 

our 

     340° 

 

 

 4-6

Brains 

   Breading 

      340° 

 

 

 3-5

VEGETABLES

Asparagus 

 

 

Batter or crumbs 

 

Pre-cook in salted water 

 

350°   

 

3

Caulifl ower 

 

 

Batter or crumbs 

 

Pre-cook and separate fl owers 

350°    

 

3

Egg Plant  

 

 

Crumb Breading 

 

Peel, cut cross-wise into 1/4”

       slices 

   350° 

 

 

 3

Onions 

 

 

 

Light batter 

 

Slice thin, soak in milk for

       two 

hours 

   350° 

 

 

 

 3

FRITTERS

Fruit (bananas, pineapples, apricots, berries) 

 

 

Serve with fruit juice  

 

350°    

 

3-5

Corn 

 

 

 

Batter 

 

 

Serve with syrup or jelly 

 

350°    

 

3-5

Vegetable (peas, green beans) 

 

 

 

Serve with tomato cheese sauce 

350°    

 

5-8 

MISCELLANEOUS

Croquettes   Breading 

      360° 

 3

Chinese 

Noodles 

         375° 

 1-2

French 

Toast 

         375° 

 1

DOUGHNUTS

Cake 

 

 

 

 

 

 

 

 

 

 

375° 

 

1-1/2 - 2

Yeast, 

raised 

         375° 

 1

Summary of Contents for 301HL

Page 1: ......

Page 2: ......

Page 3: ......

Page 4: ...ntacts the skin Hot oil is flammable Keep open flames away from hot oil and its vapors Never allow water or ice to get in hot oil IT CAN EXPLODE WARNING ENVIRONMENT Keep your floors clean and free of grease and all other substances so no one slips accidentally and contacts the hot fryer Keep areas and filters clean above your fryers Oil soiled lint or dust can ignite easily and flames will spread rapid...

Page 5: ...o long at too low temperatures One answer to both problems is exact control of heat so that fat neither smokes up nor soaks up Of course no fat keeps forever Not only heat but air and moisture salt particles and crumbs of food work to break it down But you can slow up fat de terioration by maintaining proper temperatures and by draining your kettle filtering or straining the fat once or twice a day...

Page 6: ...lops Breading 350 4 Shrimp Batter Some prefer soaking 1 2 hour in cold seasoned milk 350 3 Smelts Breading Cut spinal cord several 350 4 places to prevent curling MEATS Chicken Fried Steak Breading Sever all connecting membranes at one inch intervals to prevent curling 360 3 4 Cutlets Breading 350 3 4 Chops Breading 340 3 4 Meat Balls Breading or rolled in flour 340 4 6 Brains Breading 340 3 5 VEGE...

Page 7: ......

Page 8: ...Serial plate under ledge ...

Page 9: ...2D 301007 1 Kettle Assembly 13 E3 9262 1 Back Element Housing 14 E3 7674 2 Angle Retainer 15 E3 9270 3 Plate Element Support 16 E3 9269 4 Bearing Pivot 17 2A 301005 1 Release Rod Assembly 17a 9572 NLA 1 Release Arm 18 E3 9276 1 Arm Pawl 19 2A 5401 2 Pin Cotter 20 2P 9274 1 Spring Release 21 Z1 301013 1 Pilot Light Assembly 22 301001 NLA 1 Top Assembly 23 2B 301042 1 Basket Assembly Right Hanger 24...

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