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6. Frying Tips
• Do not mix different oils or new and old oil together.
• Replace oil regularly. In general, oil will be tainted fast when frying food containing a lot of
protein, (such as poultry, meat and fish). When oil is used mainly to fry potatoes and is
filtered after each use, it can be used up to 8 to 10 times, but do not use the same oil for
more than 6 months.
• Always replace all oil as soon as it starts foaming when heated or when color becomes
dark or when it has a rancid smell or taste or becomes syrupy.
• Make sure that the food to be fried is dry.
• Remove loose ice from frozen food before frying.
• To cook evenly, pieces should be the same size and thickness.
• Thicker pieces will take longer to cook.
Important: When frying frozen food such as French Fries,
you should not exceed 1 lb. (454 gr.). For healthy, crisp
results, limit quantity to 3/4 Lb. (350 gr.) or less.
The following cooking times reflect only the approximate time needed to fry one basket 1/2
full. The exact time may be different depending on actual quantity, personal cooking
preferences, size and thickness of pieces, etc...
Temperature Settings
In general, use lower settings for delicate foods (vegetables, fish) and higher settings for frozen
foods, French Fries and Chicken.
Food Cooking Time Temperature
French Fries 6-9 minutes
374°F
Fish Fillets 3-5 minutes
320°F
Chicken Fingers 6-8 minutes
350°F
Chicken Pieces 13-20 minutes
350°F
Fried Zucchini 3 minutes
320°F
Fried Mushrooms 3 minutes
320°F
Onion Rings 3 minutes
320°F
Donuts 3-5 minutes
350°F
Apple Beignets 4 minutes
350°F
Shrimp 4-6 minutes
374°F
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