Weston 03-1100-rt, Instruction Manual

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NOTES:
• Length of cooking time and temperature may vary based on batch size and
weight.
• For best results, fry a single layer of food for each batch.
• Frozen, uncooked chicken should be thawed, excess water removed, and
patted dry with paper towel prior to cooking.
• See “Frying Tips” for more information to obtain best results.
• Always follow package directions.
• When cooking meat, poultry, or fish, use cooking thermometer to determine
internal temperatures.
• Visit foodsafety.gov for more information on safe internal cooking
temperatures.
frYinG chart
FOOD FRYING
TEMPERATURE
COOKING TIME INTERNAL TEMP/
DONENESS
Frozen French
Fries
375ºF (190ºC) 2 to 3 minutes Brown and crisp
Fresh Cut French
Fries
375ºF (190ºC) 7 to 8 minutes Brown and crisp
Frozen Onion
Rings
375ºF (190ºC) 2 to 3 minutes Brown and crisp
Frozen Fish Sticks 350ºF (180ºC) 2 to 3 minutes 145ºF (63ºC)
Frozen Butterflied
Shrimp
350ºF (180ºC) 3 to 4 minutes 145ºF (63ºC)
Frozen Chicken
Tenders
375ºF (190ºC) 3 to 5 minutes 165ºF (73ºC)
Frozen Chicken
Wing Pieces
375ºF (190ºC) 8 to 10 minutes 165ºF (73ºC)
Fresh Chicken
Wing Pieces
375ºF (190ºC) 7 to 9 minutes 165ºF (73ºC)