2006 Deep Fryer Manual_3 11/21/06 11:01 AM Page 19
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
2Make sure READY indicator or COOKING indicator is blinking 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.
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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