DEEP FRYINGTIPS
FRYING GUIDE |
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FOOD | TEMPERATURE | APPROX. COOKINGTIME |
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Mushrooms | 320˚F | |
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Chicken Pieces (battered) | 350˚F | |
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Chicken Strips | 355˚F | |
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Shrimp (raw, battered) | 350˚F | |
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Fish Cakes or pieces | 375˚F | |
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Fish Fillets (battered) | 350˚F | |
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Onion Rings | 375˚F | |
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French Fries (thick) | 375˚F (Blanching; 320˚F) | |
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French Fries (thin) | 375F (Blanching; 320˚F) | |
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Potato Wedges | 355˚F (Blanching; 320˚F) | |
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Egg Rolls (small) | 355˚F | |
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Fruit Fritters | 355˚F | |
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The cooking times given in this chart are a guide only and should be adjusted to suit the quantity of food being deep fried and your personal preferences.
Deep FryingTips
•Food should be crisp when deep fried. If results are soggy, the oil may not be hot enough. This can be attributed to one or more of the following:
-Oil has not reached the correct temperature.
-Temperature setting is too low.
-Too much food in the frying basket.
•Do not use solid frying oil, only use liquid oils.
•Use good quality liquid oil. We do not recommend fats that deteriorate quickly such as lard. Deep frying in butter or margarine is also not recommended because of their low smokepoint temperatures.
•Olive oil is not recommended for deep frying due to its low smoke point temperature.
•Always check that the cooking oil you use is marked suitable for deep frying. Only use cooking oil with a high smoke point. Oils with low smoke points can rapidly degrade at temperatures around 375°F and produce unhealthy
•Cooking oil, even unused, has a limited shelf life. It oxidizes quite quickly with exposure to air, sunlight, and elevated temperatures. Always store in a cool dark place in a sealed container.
•Oil can be
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BDF600XL_IB_H10.indd 20 | 6/05/10 11:20 AM |
