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Cleaning Your Fryer
WARNING! Burn Hazard. To avoid eruptions and/or splatter of hot oil, dry all fryer
components thoroughly before using.
1. Wait until oil has cooled. This can
take several hours.
2. Remove lid; then remove basket
from fryer.
3. Remove heating element assembly
from base and hook onto oil pot to
drain.
4. Do not immerse heating element
assembly in water.
NOTE: To avoid damaging fryer, use
care when cleaning heating element
assembly. Gently wipe with soft cloth
dampened with hot, soapy water.
5. Lift oil pot from base and pour out
oil. Wipe all
excess oil or
oil film from
oil pot.
6. Clean base and oil pot with hot,
soapy water. Base and oil pot may
be washed in a dishwasher.
7. Remove vent cover and wash it in
hot, soapy water. Dry thoroughly.
8. Clean lid and basket in hot, soapy
water. Position lid vertically to drain
and allow to thoroughly dry.
Frying Chart
FRYING COOKING INTERNAL TEMP/
FOOD TEMPERATURE TIME DONENESS
Frozen French Fries 375ºF (190ºC) 2 to 3 minutes Brown and crisp
Fresh Cut French Fries 375ºF (190ºC) 7 to 8 minutes Brown and crisp
Frozen Onion Rings 375ºF (190ºC) 2 to 3 minutes Brown and crisp
Frozen Fish Sticks 350ºF (180ºC) 2 to 3 minutes 145ºF (63ºC)
Frozen Butterflied Shrimp 350ºF (180ºC) 3 to 4 minutes 145ºF (63ºC)
Frozen Chicken Tenders 375ºF (190ºC) 3 to 5 minutes 165ºF (73ºC)
Frozen Chicken Wing Pieces 375ºF (190ºC) 8 to 10 minutes 165ºF (73ºC)
Fresh Chicken Wing Pieces 375ºF (190ºC) 7 to 9 minutes 165ºF (73ºC)
NOTES:
• Length of cooking time and temperature may vary based on batch size and weight.
• For best results, fry a single layer of food for each batch.
• Frozen, uncooked chicken should be thawed, excess water removed, and patted dry
with paper towel prior to cooking.
• See “Frying Tips” for more information to obtain best results.
• Always follow package directions.
• When cooking meat, poultry, or fish, use cooking thermometer to determine internal
temperatures.
• Visit foodsafety.gov for more information on safe internal cooking temperatures.
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