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Frying (cont.)
9.Press Lid Release Button to open lid. Carefully place basket
in fryer and close lid.
10.Press Handle Lock Release Button and carefully
lower basket to lowest position.
Set timer based on Frying Chart or recipe instructions.
11.Close lid.
WARNING! Never operate unit without oil in pot or unit will exceed tempera- ture limit and will require resetting.
FRYING TIPS:
•Ready to Cook Light may go out after frying a batch of food. When oil has reached selected temperature, Ready to Cook Light will come back on. Unit is now ready to fry next batch of food.
•Lift basket handle slightly when pushing Handle Lock Release Button. This will allow Button to push down more smoothly.
Frying Chart
| FRYING | COOKING | INTERNAL TEMP/ |
FOOD | TEMPERATURE | TIME | DONENESS |
|
|
|
|
Vegetables | 350ºF (180ºC) | 2 to 3 minutes | Tender crisp |
|
|
|
|
Frozen Fish Sticks | 350ºF (180ºC) | 2 to 3 minutes | 145ºF (63ºC) |
|
|
|
|
Beef (single layer) | 375ºF (190ºC) | 3 to 5 minutes | 160ºF (71ºC) for medium |
|
|
|
|
Chicken, Frozen (precooked) | 375ºF (190ºC) | 4 to 5 minutes | 165ºF (73ºC) |
|
|
|
|
Chicken, Fresh Pieces, | 375ºF (190ºC) | 20 minutes | 165ºF (73ºC) |
|
|
|
|
French Fries, Frozen | 375ºF (190ºC) | 3 to 5 minutes | Brown & Crisp |
|
|
|
|
French Fries, Fresh (single layer) | 375ºF (190ºC) | 15 minutes | Brown & Crisp |
|
|
|
|
Onion Rings, Frozen | 375ºF (190ºC) | 5 to 7 minutes | Brown & Crisp |
|
|
|
|
NOTES:
•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.
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