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El ec tr ic Fryer Op er at io n & Ca re M an ua l • 22
O P E R A T I O N
S UG GE ST ED FRY IN G TI ME S
I
TE M MI NU TE S TE MP ERATU RE
Eggplant 4:00 340°F (171°C)
Egg Rolls (FROZEN) 5:00 340°F (171°C)
Fries, Crinkle-Cut 5:00 340°F (171°C)
Fries, Seasoned 4:00 340°F (171°C)
Fries, Sour Cream & Chive 4:00 340°F (171°C)
Fries (FRESH) 5:00 340°F (171°C)
Fries, Thin Cut 3:30 340°F (171°C)
Hash Brown Circles 4:00 340°F (171°C)
Jalapeno Peppers, Stuffed 4:00 350°F (177°C)
Mozzarella Sticks, Battered or Breaded Per pkg. instructions 340°F (171°C)
Mushrooms, Breaded 3:30 350°F (177°C)
Onion Rings 3:00 340°F (171°C)
Pork Chops (FRESH) 10:00 340°F (171°C)
Pork (FRESH) 12:00 340°F (171°C)
Potato Chips (fresh) 2:45 325°F (163°C)
Potato Wedges 3:00 350°F (177°C)
Quesadilla Rolls 3:30 350°F (177°C)
Shrimp 3:30 340°F (171°C)
Vegetables 3:00 350°F (177°C)
Zucchini, Breaded (
FRESH) 3:30 350°F (177°C)
THE TIMES AND TEMPERATURES ARE SUGGESTED GUIDELINES ONLY. ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES. DUE TO VARIATIONS IN PRODUCT QUALITY,
WEIGHT, AND DESIRED DEGREE OF DONENESS, THE COOKING TIMES AND TEMPERATURES MAY NEED TO BE ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE)
REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
A
LL SUGGESTED FRYING TIMES ARE BASED ON A FULL LOAD OF PRODUCT
Remove ice crystals and ensure that food is dry before frying. Excessive water and ice can cause oil to splatter or overflow. Do not
over fill the basket. Food needs to be surrounded by oil for best frying results.