Gas Pressure Fryer | Operation |
Whole Turkey (12 to 14 pounds)
1.Rinse and bread turkey with Imperial breading.
2.Place turkey into fryer basket.
3.Close cover to begin pressure frying.
4.Cook for 45 to 55 minutes at 300°F.
Whole Duckling
1.Rinse and bread duck with Imperial breading.
2.Place duck into fryer basket.
3.Close cover to begin pressure frying.
4.Cook for 20 to 25 minutes at 300°F.
Pork Chops
1.Bread each chop with Imperial breading.
2.Place pork chops into fryer basket.
3.Close cover to begin pressure frying.
4.Cook for 8 to 10 minutes at 325°F depending on size.
Cube Or Minute Steaks
1.Bread each steak with Imperial breading.
2.Place steaks into fryer basket.
3.Close cover to begin pressure frying.
4.Cook for 2 to 4 minutes at 325°F depending on size.
Milanese
It is best to use 5 to 7 ounce beef steaks.
1.Season and bread each steak as desired.
2.Place steaks into fryer basket.
3.Close cover to begin pressure frying.
4.Cook for 5 to 6 minutes at 325°F depending on size.
Fresh Shrimp
1.Season and bread shrimp as desired.
2.Place shrimp into fryer basket.
3.Close cover to begin pressure frying.
4.Cook for 2½ to 3½ minutes at 350°F depending on size.
Fresh Fish or Frozen Fish
For best results, use a tiered basket. The best fish for frying are Flounder, Cod, Walleyed Pike, or any other popular frying fish.
1.Bread each piece of fish as desired.
2.Place fish in tiered basket.
3.Close cover to begin pressure frying.
4.Cook for 5 to 7 minutes at 325°F depending on size for fresh fish.
OR
5.Cook for 8 to 10 minutes at 325°F depending on size for frozen fish.
Corn On The Cob
Corn can be fried either plain or breaded.
1.Take frozen corn ears from freezer and rinse.
2.Bread with Imperial breading as desired.
3.Place corn ears into fryer basket.
4.Close cover to begin pressure frying.
5.Cook for 6 to 8 minutes at 325°F depending on size.
Egg Rolls (frozen)
1.Take egg rolls from freezer.
2.Place egg rolls into basket.
3.Close the cover to begin pressure frying.
4.Cook for 6 to 8 minutes at 325°F depending on size.
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