Frying Chart
FOOD (FULL BASKET) | FRYING TEMPERATURE | COOKING TIME | INTERNAL TEMP/DONENESS |
Frozen French Fries | 375°F (190°C) | 8 to 10 minutes | Brown and crisp |
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375°F (190°C) | 7 to 9 minutes | Brown and crisp | |
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Frozen Onion Rings | 375°F (190°C) | 6 to 8 minutes | Brown and crisp |
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Frozen Fish Sticks | 350°F (180°C) | 4 to 6 minutes | 145°F (63°C) |
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Frozen Butterflied Shrimp | 350°F (180°C) | 3 to 5 minutes | 145°F (63°C) |
Frozen Chicken Tenders | 375°F (190°C) | 3 to 5 minutes | 165°F (73°C) |
FOOD (SINGLE LAYER) | FRYING TEMPERATURE | COOKING TIME | INTERNAL TEMP/DONENESS |
Frozen Chicken Wing Pieces | 375°F (190°C) | 8 to 10 minutes | 165°F (73°C) |
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Fresh Chicken Wing Pieces | 375°F (190°C) | 7 to 9 minutes | 165°F (73°C) |
NOTES: |
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•Length of cooking time and temperature may vary based on batch size and weight.
•For best results, fry a single layer of food for each batch.
•Frozen, uncooked chicken should be thawed, excess water removed, and patted dry with paper towel prior to cooking.
•See “Frying Tips” for more information to obtain best results.
•Always follow package directions.
•When cooking meat, poultry, or fish, use cooking thermometer to determine internal temperatures.
•Visit foodsafety.gov for more information on safe internal cooking temperatures.
IF YOU LIVE IN A
The Extension service will have detailed information about cooking for your area. To locate the Cooperative Extension service in your county, please visit: http://www.csrees.usda.gov/Extension/.
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