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PAge heAder.....
COOKING TECHNIQUES & TIPS
PRESET WEIGHTS/TEMPERATURES/TIME CHART
QUANTITY TEMPERATURE TIME
FROZEN FOOD
Frozen fries 1lb fries 350°F 6 min
Frozen battered/breaded
fish fillets
3–4 pieces
(approx 10oz total weight)
320°F 6 min
Frozen crumbed calamari/
salt and pepper squid
8oz batches 355°F 2 min
FRESH FOOD
Fresh breaded fish 6 fillets
(8oz total batch weight)
320°F 3.5 min
Fresh battered fish fillets 2–3 x 3.5oz each fillets 385°F 4 min
Fresh chicken wings 6 355°F 7 min
Home made donuts 2–3 x 3.5in donuts 375°F 4 min
Fresh breaded calamari/
salt and pepper squid
8oz batch 355°F 1 min
Hand cut fries 1lb; ¼in–½in thick hand
cut fries
1st Fry:
Preheat 265°F
2nd Fry: Preheat
355°F
4 min
3 min
Hand cut fries 1.5lb; ¼in–½in thick hand
cut fries
1st Fry:
Preheat 265°F
2nd Fry: Preheat
355°
5 min
4 min
Hand cut fries: Single fry 1/2 lb; ¼in thick hand cut
fries
355°F 5 min
Hand cut fries: Single fry 1lb; ¼in thick hand
cut fries
355°F 7 min
NOTE
These times and temperatures are specific for the weights.
Variations in thickness and variety of fish, potatoes and chicken will vary the
cooking times.
Cooking temperatures and times were determined using fresh peanut oil.
Only 4–5 uses.