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15
FRYER OPERATING INSTRUCTIONS (Continued)
Load the fryer basket with the
food product while the basket is
not in the hot liquid shortening.
DO NOT overload the fryer
basket. Load only a premeasured
quantity of food product (1½ lb,
typically; less, if smaller portions
are desired). Place the loaded
fryer basket into the hot liquid
shorteningcarefully to avoid
splashing.
When the basket of food product
has reached the desired point of
‘doneness’, lift the basket from
the hot shortening and hang the
basket on the basket hanger to
let it drain for approximately 15 -
30 seconds before serving.
NEVER increase the thermostat
setting above the recommended
setting to reduce the cooking
time; this will produce a lower
quality product and will cause
more rapid shortening break-
down.
RECOMMENDED FRYING TIME FOR
POPULAR FRIED FOODS
Food Product
(Typical 1½ lb load)
Breaded Foods
Calamari
Cheese Sticks
Fresh Shrimp (Breaded)
Frozen Shrimp (Breaded)
Mushrooms
Onion Rings
Tamale Sticks
Chicken
Croquettes (Nuggets)
Pre-cooked, Breaded Pieces
Raw to Done, Pieces*
Tenders
Corn Dogs
French Fries
Raw to Done 1/4” cut
Blanched, only 1/4” cut
Browned, only 1/4” cut
Raw to Done 3/8” cut
Blanched, only 3/8” cut
Browned, only 3/8” cut
Raw to Done 1/2” cut
Blanched, only 1/2” cut
Browned, only 1/2” cut
Fritters
Frozen Fish
Tortilla Chips**
340 2½ - 3
3
3
4
2½ - 3
2½ - 3
3
3 - 4
3 - 4
12 - 15
5
3½
5
2½
2½
6
3
3
7
4
3
3
4 - 7
2 - 2½340
Frying
Time
(minutes)
* - Usual per order = Wing, Leg, Breast, Thigh (1/2 chicken)
** - Use a second basket on top of the chips in the bottom basket,
to keep them within the hot shortening; otherwise, they float
before cooking completely.
ANETS
Fryer
(° F)