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3. Dry excess moisture from foods with paper towels before frying. If foods are frozen,
remove large ice crystals. This reduces oil spattering.
4. Add food to hot oil carefully to prevent spatter. Do not overfill Pan.
5. Do not use plastic utensils in hot cooking oil — they will melt.
6. Use a good quality vegetable oil for frying. Do not use butter, bacon fat, lard,
margarine, or olive oil since these fats tend to smoke and/or burn easily.
7. To help keep the oil from dropping below proper frying temperature, add food to oil in
small batches and wait 3-5 minutes before frying additional batches.
8. Use the foods below as a guide. If frying other foods, experiment to find the best cooking
time.
9. Allow fried foods to drain on paper toweling before serving.
Approx. Approx.
Food Temp Frying Time Directions
CHICKEN TENDERS
1 lbs. (.45kg) 400°F 8-10 mins. Add 1 quart vegetable oil (946ml) to Skillet.
(about 8) 204°C Preheat at 400°F (204°C). until light goes out.
Mix together 1 beaten egg and 1 tbsp. milk. Dip
tenders into egg mixture, then in 1 cup
seasoned bread crumbs. Add to Skillet. Cook,
turning frequently.
FISH FILLETS
About 1
3
⁄4 lbs. 400°F 13-15 mins. Add 1 quart vegetable oil (946ml) to Skillet.
(.78kg) , 204°C Preheat at 400°F (204°C). until light goes out.
1” (2.54cm) thick Mix together 1 beaten egg and 1 tbsp. milk. Dip
cut into serving fillets into egg mixture, then in
3
⁄4-1 cup
pieces seasoned bread crumbs. Add to Skillet.
Cook, turning about every 5 mins. Handle fillets
gently to prevent breakage.
ONION RINGS
2 medium onions, 400°F 2 mins. Add 1 quart vegetable oil (946ml) to Skillet.
1
⁄4”(.64cm) thick 204°C Preheat at 400°F (204°C) until light goes out.
slices separated Make batter by adding
1
⁄2 cup all-purpose flour,
into rings
1
⁄2 tsp. baking powder,
1
⁄4 tsp. parsley,
1
⁄4 tsp. salt,
and dash pepper to mixing bowl. Stir in 1 beaten
egg and
1
⁄3 cup milk. Toss onion rings in batter.
Add about 15-20 rings to hot oil. Turn after 1 min.
Repeat with remaining rings.
8
Approx. Approx.
Food Preheat Temp Time/Mins. Directions
SAUSAGE
Links or patties, No 325°F 15-25 Place in COLD Skillet; turn carefully and
Up to 12 links, or 163°C often until golden brown and well done,
5 patties but not dry. Links take slightly longer
than patties.
STEAK
Cube, Up to 5, Yes 350°F 3-8 Slash edges to prevent curling if
1
⁄2” (1.27cm) thick 177°C necessary. Add steaks and cook to
Sandwich, Up to 8, desired doneness. Thicker steaks take
1
⁄4”(.64 cm) thick slightly longer.
ROASTING
Because of variations in Skillets and cuts of meat and poultry, it is important to use a meat
thermometer when roasting to accurately determine internal temperature. Insert
thermometer into the thickest piece of meat or poultry, making sure it does not touch a
bone or any part of the Skillet and roast according to the temperature on the thermometer.
Approx. Approx.
Food Temp Roasting Time Directions
BEEF POT ROAST
Boneless Rump or 400°F 30 mins. browning Preheat Skillet at 400°F (204°C). Brown meat
Bottom Round – 204°C time on all sides. Drain accumulated fat from Skillet.
About 4 lbs. Brown Reduce temperature to 300°F (154°C). Cover,
(2.27kg) 300°F 40-45 mins./lb.(kg) with vent closed. Cook, turning every
1
⁄2 hour,
154°C cooking time until meat is tender. Save drippings for gravy
Roast if desired. For less crisp exterior, add
1
⁄2 cup
water to Skillet as needed.
CHICKEN 375°F 25 mins. Preheat Skillet to 375°F (191°C). Brown
1 or 2 Broiler- 191°C browning time chicken on all sides. Reduce temperature to
Fryer, Brown 300°F (154°C). Drain off accumulated fat, if
About 4 lbs. each 300°F 1:00-1:15 hours desired. Cover Skillet, with vent open. Halfway
(2.27kg) 154°C cooking time through cooking period, turn chicken and
Roast roast until well done.
PORK ROAST
Boneless Pork 400°F 15 min. Preheat Skillet at 400°F (204°C); brown roast
Loin, About 3 lbs. 204°C browning time on all sides. Reduce temperature to 300°F
(1.36kg) Brown (154°C). Drain off accumulated fat. Position
300°F 1:00–1:15 hours roast fat side down in Skillet. Cover, with vent
154°C cooking time open. Turn about every
1
⁄2 hour during cooking.
Roast Roast well done.
DEEP FRYING GUIDE
Use about 1 quart vegetable oil (946 ml) in the Skillet for deep frying. (This is the
maximum amount of oil that should be used for deep fat frying.) Turn the Temperature
Control to the highest setting with vegetable oil in the Skillet. Do not add food until the
Signal Light goes out.
CAUTION: When oil is heated to a high temperature, flammable gases are given off. Do
not expose a flame to these gases as they could ignite and cause a fire hazard. To
avoid eruption, burns, and fire hazards, never cover the Skillet when heating oil.
Additional deep frying tips:
1. Food should be uniform in size.
2. Whenever possible, let refrigerated foods stand at room temperature for 30 minutes
before frying. For frozen foods, remove from freezer just before frying.
Recipes
FLAVORFUL PORK TENDERLOINS WITH FENNEL
2 pork tenderloins, about 2 fennel bulbs, sliced into
1 pound (.45 g) each, trimmed 1-inch (2.5 cm) pieces
Salt and pepper to taste 2 shallots, chopped
1 tablespoon butter 6 tablespoons balsamic vinegar
1 tablespoon olive oil 1 tablespoon chopped fresh sage
1. Preheat Skillet at 400°F (204°C). Season pork with salt and pepper to taste.
2. Add butter and oil to preheated Skillet, spreading over surface.
3. Brown pork on all sides, about 12 minutes. Transfer to a platter.
4. Add fennel and shallots; sauté until tender and golden, about 10 minutes, stirring often.
5. Add vinegar and sage. Stir into fennel mixture. Return pork to Skillet. Bring to a boil, cover, with
vent closed, and reduce heat to a simmer. Cook until well done, about 25-30 minutes longer.
6. Slice pork into
1
⁄2-inch (1.27 cm) medallions, and serve with fennel mixture.
Makes: 4-6 servings.