FRYER OPERATING INSTRUCTIONS (Continued)
Load the fryer basket with the food product while the basket is not in the hot liquid shortening. DO NOT overload the fryer basket. Load only a premeasured quantity of food product (1½ lb, typically; less, if smaller portions are desired). Place the loaded fryer basket into the hot liquid shorteningcarefully to avoid splashing.
When the basket of food product has reached the desired point of ‘doneness’, lift the basket from the hot shortening and hang the basket on the basket hanger to let it drain for approximately 15 - 30 seconds before serving.
NEVER increase the thermostat setting above the recommended setting to reduce the cooking time; this will produce a lower quality product and will cause more rapid shortening break- down.
RECOMMENDED FRYING TIME FOR
POPULAR FRIED FOODS
Food Product |
| ANETS | Frying | |
| Fryer | Time | ||
(Typical 1½ lb load) |
| |||
| (° F) | (minutes) | ||
|
| |||
|
|
|
|
|
Breaded Foods |
|
|
|
|
Calamari |
| 340 | 2½ - 3 | |
Cheese Sticks |
|
|
| 3 |
|
|
| ||
Fresh Shrimp (Breaded) |
|
| 3 | |
Frozen Shrimp (Breaded) |
|
| 4 | |
Mushrooms |
|
|
| 2½ - 3 |
Onion Rings |
|
|
| 2½ - 3 |
Tamale Sticks |
|
|
| 3 |
Chicken |
|
|
|
|
Croquettes (Nuggets) |
|
| 3 - 4 | |
|
| 3 - 4 | ||
Raw to Done, Pieces* |
|
| 12 - 15 | |
Tenders |
|
|
| 5 |
Corn Dogs |
|
|
| 3½ |
French Fries |
|
|
|
|
Raw to Done | 1/4” cut |
|
| 5 |
Blanched, only | 1/4” cut |
|
| 2½ |
Browned, only | 1/4” cut |
|
| 2½ |
Raw to Done | 3/8” cut |
|
| 6 |
Blanched, only | 3/8” cut |
|
| 3 |
Browned, only | 3/8” cut |
|
| 3 |
Raw to Done | 1/2” cut |
|
| 7 |
Blanched, only | 1/2” cut |
|
| 4 |
Browned, only | 1/2” cut |
|
| 3 |
Fritters |
|
|
| 3 |
Frozen Fish |
|
|
| 4 - 7 |
|
|
|
|
|
Tortilla Chips** |
| 340 | 2 - 2½ | |
|
|
|
|
|
*- Usual per order = Wing, Leg, Breast, Thigh (1/2 chicken)
**- Use a second basket on top of the chips in the bottom basket, to keep them within the hot shortening; otherwise, they float before cooking completely.
15
