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Food Cooking Time Temperature
French Fries 6-9 minutes
390°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
390°F
5. FRYING TIPS
• Do not mix different oils or old and new oil together.
• Replace oil regularly. In general, oil will be tainted faster when frying food
containing a lot of protein, (such as 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.
The following cooking times reflect only the approximate time needed to fry
one basket ½ to ¾ full. The exact time may be different depending on actual
quantity, personal cooking preferences, size and thickness of pieces, etc…
Important: When frying frozen foods such as french fries,
you should not exceed 1.25 Lbs. (625 gr.). For
healthy, crisp results, limit quantity to 1 Lb.
(
500
g
r.
)
or less.
In general, use lower settings for delicate foods (vegetables, fish) and
higher settings for frozen foods, french fries and chicken.
Temperature Settings
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6. FILTERING & CHANGING THE OIL
•
Make sure the deep fryer is unplugged and the oil has cooled before
cleaning or storing the deep fryer.
• The oil does not need to be changed after each use. In general, the oil
will be tainted rather quickly when frying food containing a lot of protein
(such as meat or fish). When oil is mainly used to fry potatoes and is
filtered after each use, it can be used 8 to 10 times. However, do not
use the same oil for longer than 6 months.
• To filter the oil, first make sure the oil has cooled and then empty the oil
from the oil container into another container or bottle. Fig. 13 Wash and
dry the oil container and basket. Refill the oil container with the oil,
pouring the oil through a wire strainer or paper filter. Fig. 14
Fig. 13 Fig. 14
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