Wolfgang Puck BDFR0060 manual Frying Guide, Guidelines for Deep-Frying

HSN_DeepFryerManual 6/21/10 10:48 AM Page 17

Frying Guide

Cooking times are suggestions. Adjust them according to your own preference and the amount of food being cooked. Do not cook more than 3.0 lbs of food and not to exceed the MAX line as indicated on the frying basket

Food	Temperature	Time (minutes)
Chicken breasts	350° F	15 to 20
Chicken drumsticks	350° F	12 to 15
Chicken fingers	350° F	12 to 15
Doughnuts	350° F	2 to 4
Eggplant	350° F	5 to 7
Fish filets, breaded	350° F	5 to 6
Fish in batter	325° F	6 to 8
French fries	375° F	5 to 7
Fries, steak	375° F	5 to 7
Mushrooms	350° F	3 to 5
Onion rings	350° F	5 to 7
Pork chops, breaded	350° F	7 to 10
Potato chips	375° F	5 to 8
Shrimp	350° F	2 to 4
Veal cutlets	340° F	7 to 10

WARNING: Do not add water, wet foods or icy frozen foods to cooking oil, because this will cause the oil to splatter and may result in injury. Do not move the Deep Fryer while cooking, or at any time when the oil is hot. Do not attempt to drain the oil while the oil is hot. To check food during frying, look through the viewing window or you may carefully open the lid by using the black handle only. Do not touch any metal surfaces of your Deep Fryer as they are hot and can cause burns. Do not place your hands above the filter vent on the lid while cooking, as the steam is hot and can cause burns.

Guidelines for Deep-Frying

1Always fry food between the temperatures of 350-375° unless recipe specifies otherwise. Cooking at lower temperatures allows for more oil absorption, which makes the food taste greasy.

2Make sure READY indicator is on before lowering food into oil.

3Never fill the basket greater than the MAX line as indicated on the basket near the handle. Too much food will prevent the food from moving around and browning evenly. In addition, it may slow down the cooking time. Fry in smaller batches for faster, crispier fried food.

4When selecting oil to use in your Deep Fryer, choose a high quality brand of peanut oil, canola oil, or vegetable oil. These fats can withstand high temperatures well. Do not use butter, margarine, animal fats or olive oil because these smoke at lower temperatures. Do not mix different oils. Do not use shortening or lumps of fat as your Deep Fryer thermostat will overheat and could cause a

flash fire.

5To extend the frying life of your oil, always add 15 - 20% new oil or fat each time you fry. This translates to approximately 1/2 to 1 cup new oil each time you fry.

6Cover and refrigerate the oil or fat between uses to maintain freshness.

7Change oil often and dispose of responsibly. Do not pour down the sink drain. Check with local regulations for proper disposal.

8Keep oil for frying seafood and fish separate from oil used for potatoes and other milder items.

9Before Deep frying any foods, remove excess moisture by blotting well with a paper towel.

10Do not add water, wet foods, or icy frozen foods to hot oil, because this will cause the oil to spatter, which may result in injury.

11When frying battered foods, shake off any excess batter or coating before putting in the oil.

12Never pour salt into the oil. Instead, salt the food while it is hot and draining on a paper towel.

13Frozen foods can be cooked in the basket. Follow directions on food package. Use caution when lowering the basket in the oil, as the ice crystals can cause spattering. Always lower slowly into the oil.

14After cutting potatoes for French fries or potato chips, wash in cold water to remove starch. This will keep them from sticking together. Dry completely before frying.

15Never place any plastic utensils into hot oil. Do not pour hot oil into plastic containers.

16Never drain hot oil from the spout, always unplug your Fryer and allow it to completely cool before draining

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