Star 301HLSM, Installation And Operating Instructions Manual

Page: 7 / 10

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 flour, dipping in egg 340 7-10
Pre-cooked wash, and frying 350 3-4
FISH
Fillets (Large) Breading Select fillets 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 flour
340 4-6
Brains Breading 340 3-5
VEGETABLES
Asparagus Batter or crumbs Pre-cook in salted water 350 3
Cauliflower Batter or crumbs Pre-cook and separate flowers 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