SUGGESTED TIME AND TEMPERATURE CHART
FOR DEEP FAT FRYING
Food | Temp. °F | Time (minutes) |
|
|
|
DOUGHNUTS |
|
|
Cake type | 375 | 11/2 to 2 |
Yeast raised | 375 | 2 to 21/2 |
MEAT |
|
|
Cutlets (less than 1/2" thick) | 350 | 5 to 8 |
Chicken fried steak | 350 | 5 to 8 |
Chops (very lean) | 350 | 5 to 8 |
|
|
|
MISCELLANEOUS |
|
|
Chinese noodles | 375 | 1 to 2 |
Croquettes | 350 | 2 to 3 |
French toast | 350 | 2 to 3 |
Glazed cinnamon apples | 300 | 5 to 10 |
French fried sandwiches | 350 | 1 to 2 |
|
|
|
POULTRY |
|
|
Chicken (large pieces) | 325 | 10 to 15 |
Chicken (small pieces) | 350 | 7 to 10 |
Chicken | 325 - 350 | 3 to 5 |
Turkey (small pieces) | 325 | 9 to 10 |
|
|
|
SEAFOOD |
|
|
Fish cakes | 350 | 2 to 3 |
Clams | 350 | 1 to 3 |
Fillets (small) | 350 | 3 to 5 |
Oysters | 350 | 2 to 5 |
Scallops | 350 | 3 to 5 |
Shrimp | 350 | 4 to 6 |
Smelts | 350 | 4 to 6 |
|
|
|
VEGETABLES |
|
|
Eggplant | 350 | 5 to 7 |
Onion rings | 350 | 3 to 5 |
Potatoes (1/2" strips, | 350 | 6 to 9 |
Potatoes (blanch) | 350 | 4 to 6 |
Potatoes (brown) | 350 | 2 to 3 |
Potatoes (Julienne) | 350 | 3 to 5 |
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