operation
ALL SUGGESTEd FRYING TIMES ARE bASEd ON A FULL LOAd OF PROdUCT
Remove ice crystals and ensure that food is dry before frying. Excessive water and ice can cause oil to splatter or overflow. Do not over fill the basket. Food needs to be surrounded by oil for best frying results.
SUGGESTEd FRYING TIMES
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| i t e M | M i n u t e s |
| t e M p e r A t u r e |
| D i s p l A y | |
| 1. Fries (FROZEN) | 3:30 |
| 350°F (177°C) |
| Fries | ||
KEYS | 2. | Chicken Nuggets (FROZEN) | 3:30 |
| 350°F (177°C) |
| Nuggets | |
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PROGRAM | 3. | Fish, Breaded (FROZEN) | 4:30 |
| 350°F (177°C) |
| Fish | |
5. | product a | 17:00 |
| 340°F (171°C) |
| ProductA | ||
| 4. | Chicken Pieces, Breaded (FRESH) |
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| Chicken | |||
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| 6. | product b |
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| ProductB |
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| ITEM | MINUTES |
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| TEMPERATURE | ||
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Appetizer |
| 3:30 |
|
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| 350°F (177°C) | ||
Breaded Cauliflower | 3:30 |
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| 340°F (171°C) | |||
Breaded Fish | Per pkg. instructions |
|
| 340°F (171°C) | ||||
Breaded Mac & Cheese | 3:30 |
|
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| 340°F (171°C) | |||
Breaded Mushrooms | 3:30 |
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| 340°F (171°C) | |||
Broccoli Cheese Nuggets | 2:30 |
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| 350°F (177°C) | |||
Cheese Cake, Fried | 8:30 |
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|
| 350°F (177°C) | |||
Cheese Nuggets | 1:30 |
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| 350°F (177°C) | |||
Chicken Breasts (fresh) |
|
|
| 315°F (157°C) | ||||
Chicken Breasts (froZen) | 20:00 |
|
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| 330°F (166°C) | |||
Chicken Fried Steak | 4:00 |
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| 350°F (177°C) | |||
Chicken Gizzards (fresh) | 3:30 |
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| 350°F (177°C) | |||
Chicken, Legs & Wings (fresh) |
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| 315°F (157°C) | ||||
Chicken Legs (froZen) | 18:00 |
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| 330°F (166°C) | |||
Chicken, Patty | 6:00 |
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| 350°F (177°C) | |||
Chicken Pieces - MRB (froZen) | 17:00 |
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| 340°F (171°C) | |||
Chicken Strips | 6:00 |
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| 340°F (171°C) | |||
Chicken Tenderloins (fresh) | 3:00 |
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| 350°F (177°C) | |||
Chicken Tenders, Breaded (froZen) | 3:30 |
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| 350°F (177°C) | |||
Chicken Wings (fresh) | 3:30 |
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| 350°F (177°C) | |||
Chicken Wings (froZen) | 15:00 |
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| 330°F (166°C) | |||
Clam Strips | 2:00 |
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| 340°F (171°C) | |||
Corn Dogs | 10:00 |
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| 350°F (177°C) | |||
Cream Cheese Jalapeño Poppers | 3:30 |
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| 340°F (171°C) | |||
the times and temperatures are suggested guidelines onlY. all cooking should Be Based on internal product temperatures. due to Variations in product QualitY, weight, and desired degree of doneness, the cooking times and temperatures maY need to Be adJusted accordinglY. alwaYs follow local health (hYgiene) regulations for all internal temperature reQuirements.
