Star Max 510FD Series, Installation And Operation Instruction Manual

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7
HANDY FRYING CHART
TIME IN
FOOD COATING PROCEDURE TEMP MINUTES
POTATOES
Standard French Fries Cut in uniform pieces /” 50° 5-7
Blanch Only square the long way 50° -/
Brown Only 50° -/
Long Branch Cut in uniform pieces /4”
square the long way 50° 7-0
Julienne (shoe string) Cut in uniform pieces /8”
to /4” square the long way 50° -6
Chips Soak in cold running water
until water does not run milky 50° -
CHICKEN
Large Pieces Batter or Some prefer rolling in 5° 9-l
Small Pieces Breading seasoned flour, dipping in egg 340° 7-10
Pre-cooked wash, and frying 50° -4
FISH
Fillets (Large) Breading Select fillets of uniform 350° 4
Fillets (Small) or Batter size, skin out and dry. 50°
Oysters Breading Use Oyster liquor in batter
or Batter or breading 50° 5
Clams Batter 50°
Scallops Breading 50° 4
Shrimp Batter Some prefer soaking / hour
in cold seasoned milk 50°
Smelts Breading Cut spinal cord several 50° 4
places to prevent curling
MEATS
Chicken Fried Steak Breading Sever all connecting membranes
at one inch intervals to prevent
curling 60° -4
Cutlets Breading 50° -4
Chops Breading 40° -4
Meat Balls Breading or
rolled in flour 340° 4-6
Brains Breading 40° -5
VEGETABLES
Asparagus Batter or crumbs Pre-cook in salted water 50°
Cauliflower Batter or crumbs Pre-cook and separate flowers 350° 3
Egg Plant Crumb Breading Peel, cut cross-wise into /4”
slices 50°
Onions Light batter Slice thin, soak in milk for
two hours 50°
FRITTERS
Fruit (bananas, pineapples, apricots, berries) Serve with fruit juice 50° -5
Corn Batter Serve with syrup or jelly 50° -5
Vegetable (peas, green beans) Serve with tomato cheese sauce 50° 5-8
MISCELLANEOUS
Croquettes Breading 60°
Chinese Noodles 75° -
French Toast 75°
DOUGHNUTS
Cake 75° -/ -
Yeast, raised 75°