6.Frying Tips
•Do not mix different oils or new and old oil together.
•Replace oil regularly. In general, oil will be tainted fast when frying food containing a lot of protein, (such as poultry, meat and fish). When oil is used mainly to fry potatoes and is filtered after each use, it can be used up to 8 to 10 times, but do not use the same oil for more than 6 months.
•Always replace all oil as soon as it starts foaming when heated or when color becomes dark or when it develops a rancid smell, taste or becomes syrupy.
•Make sure that the food to be fried is dry.
•Remove loose ice from frozen food before frying. Rinse and pat dry.
•To cook evenly, pieces should be the same size and thickness.
•Thicker pieces will take longer to cook.
Important: When frying frozen food such as French Fries, you should not exceed 1 1/4 lb. (567 gr.). For best results, limit quantity to 1 Lb. (454 gr.) or less.
The following cooking times reflect only the approximate time needed to fry one basket 1/2 full. The exact time may be different depending on actual quantity, personal cooking preferences, size and thickness of pieces, etc...
Temperature Settings
In general, use lower settings for delicate foods (vegetables, fish) and higher settings for frozen foods, French Fries and Chicken.
Food | Cooking Time | Temperature |
|
|
|
French Fries | 375°F | |
Fish Fillets | 320°F | |
Chicken Fingers | 320°F | |
Chicken Pieces | 320°F | |
Fried Zucchini | 3 minutes | 320°F |
Fried Mushrooms | 3 minutes | 320°F |
Onion Rings | 3 minutes | 320°F |
Donuts | 375°F | |
Apple Beignets | 4 minutes | 375°F |
Shrimp | 320°F |
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