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DEEP FRYING TIPS
FRYING GUIDE
FOOD TEMPERATURE APPROX. COOKING TIME
Mushrooms 320˚F 3-4 Minutes
Chicken Pieces (battered) 350˚F 12-15 Minutes
Chicken Strips 355˚F 3-4 Minutes
Shrimp (raw, battered) 350˚F 3-4 Minutes
Fish Cakes or pieces 375˚F 4-6 Minutes
Fish Fillets (battered) 350˚F 5-7 Minutes
Onion Rings 375˚F 2-4 Minutes
French Fries (thick) 375˚F (Blanching; 320˚F) 12-15 Minutes
French Fries (thin) 375F (Blanching; 320˚F) 7-10 Minutes
Potato Wedges 355˚F (Blanching; 320˚F) 4-6 Minutes
Egg Rolls (small) 355˚F 4-5 Minutes
Fruit Fritters 355˚F 2-4 Minutes
The cooking times given in this chart are a guide only and should be adjusted to suit the quantity of
food being deep fried and your personal preferences.
Deep Frying Tips
• Food should be crisp when deep fried. If
results are soggy, the oil may not be hot
enough. This can be attributed to one or
more of the following:
- Oil has not reached the correct
temperature.
- Temperature setting is too low.
- Too much food in the frying basket.
• Do not use solid frying oil, only use
liquid oils.
• Use good quality liquid oil. We do not
recommend fats that deteriorate quickly
such as lard. Deep frying in butter or
margarine is also not recommended
because of their low smokepoint
temperatures.
• Olive oil is not recommended for deep
frying due to its low smoke point
temperature.
• Always check that the cooking oil you
use is marked suitable for deep frying.
Only use cooking oil with a high smoke
point. Oils with low smoke points can
rapidly degrade at temperatures
around 375°F and produce unhealthy
by-products.
• Cooking oil, even unused, has a limited
shelf life. It oxidizes quite quickly with
exposure to air, sunlight, and elevated
temperatures. Always store in a cool dark
place in a sealed container.
• Oil can be re-used several times before
it starts to break down. Filter the cooled
oil through a fine sieve then store in an
airtight container in a dark place. A fine
sieve can be made by lining a funnel with
an unused paper coffee filter or clean
cotton material.
BDF600XL_IB_H10.indd 20 6/05/10 11:20 AM