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OPERATING INSTRUCTIONS
• 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. Rinse and pat dry.
• To cook evenly, pieces should be the same size and thickness.
• Thicker pieces will take longer to cook.
Frying Tips
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
Food Cooking Time Temperature
French Fries 2-3 minutes
375°F
Fish Fillets 3-4 minutes
320°F
Chicken Fingers 3-5 minutes
350°F
Chicken Pieces 10-15 minutes
350°F
Fried Zucchini 2-3 minutes
375°F
Fried Mushrooms 3-4 minutes
375°F
Onion Rings 2-3 minutes
320°F
Donuts 3-5 minutes
350°F
Apple Beignets 4 minutes
375°F
Shrimp 2-3 minutes
320°F
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