17
It’s important that you watch the included instructional DVD
or watch online at www.5in1Fryer.com.
Type
of Food
Food
Amt
(lbs)
Oil
Qty
(Qts.)
Temp, Time
and Directions
Prep/Use Your Own
Seasonings
Frozen Chicken
Tenders/Nuggets
1½
3½
Heat oil to 385°F and fry
for 4 min.
Fried Chicken
Use lid/partition
1½
3½
Place largest pieces
of coated chicken
on the bottom of the
basket. Insert partition.
Place remaining pieces
standing up on the
partition making sure it
doesn’t touch the chicken
parts below. Heat oil to
385°F, lower the chicken
into the hot oil and
reduce the temperature
to 350°F, fry wings for 8
mins, thighs for 10 mins.,
breasts for 14 mins.,
mixed parts for 13 mins.
Large pieces may require
a few more minutes.
Same procedure as 2 lbs
but
SES is optional
Fried Chicken
Must use SES
4
5
Two Whole Fish
Must use SES
1½
each
5
Heat oil to 385°F and fry
fi sh for 4 min. Remove
and place basket in
draining holes. Reheat oil
to 385°F and refry whole
fi sh for an additional 12
min.
Fresh Fish Fillets
1” thick
Use lid/partition
4 Fillets
3½
Heat oil to 385°F and fry
for 4 min.
Whole egg wash, bread
crumbs
Frozen Fish
Sticks
Use lid/partition
1 full
basket
3½
Heat oil to 385°F and fry
for 3-5 min.
Shrimp
1 full
basket
3½
Heat oil 385°F and fry
for 2½ min.
Whole egg wash, bread
crumbs
Fresh Calamari/
Clams/Mussels/
Oysters
½
3½
Heat oil to 385°F and fry
for 2 - 3 min.
Buttermilk, ¾ all purpose
fl our, ¼ Panko break
crumbs
Whole Lobster
Tails
4 small
tails
3½
Heat oil to 385°F and fry
for 7 min.