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Frying Chart
9. Press Lid Release Button to open
lid. Carefully
place basket
in fryer and
close lid.
10. Press Handle Lock Release Button
and carefully
lower basket
to lowest
position.
Set timer
based on
Frying Chart
or recipe
instructions.
11. Close lid.
WARNING! Never operate unit without
oil in pot or unit will exceed tempera-
ture limit and will require resetting.
FRYING TIPS:
•
Ready to Cook Light
may go out after
frying a batch of food. When oil has
reached selected temperature,
Ready
to Cook Light
will come back on. Unit
is now ready to fry next batch of food.
• Lift basket handle slightly when
pushing Handle Lock Release Button.
This will allow Button to push down
more smoothly.
Frying (cont.)
FRYING COOKING INTERNAL TEMP/
FOOD TEMPERATURE TIME DONENESS
Vegetables 350ºF (180ºC) 2 to 3 minutes Tender crisp
Frozen Fish Sticks 350ºF (180ºC) 2 to 3 minutes 145ºF (63ºC)
Beef (single layer) 375ºF (190ºC) 3 to 5 minutes 160ºF (71ºC) for medium
Chicken, Frozen (precooked) 375ºF (190ºC) 4 to 5 minutes 165ºF (73ºC)
Chicken, Fresh Pieces, Bone-In 375ºF (190ºC) 20 minutes 165ºF (73ºC)
French Fries, Frozen 375ºF (190ºC) 3 to 5 minutes Brown & Crisp
French Fries, Fresh (single layer) 375ºF (190ºC) 15 minutes Brown & Crisp
Onion Rings, Frozen 375ºF (190ºC) 5 to 7 minutes Brown & Crisp
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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