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D After each use, strain oil through a filter or a double thickness of cheesecloth to remove the accumulated residue.
D The number of times the cooking oil can be reused will depend on the food that is fried in it. For example, the oil will need
to be replaced more often if fish or food coated with bread or cracker crumbs is fried frequently.
D The longer oil is heated, the more rapidly it deteriorates. Avoid preheating longer than necessary and turn off the fryer once
the last batch of food has been removed.
D To prolong the useful life of oil, store it in an airtight container in a cool, dark area or in the refrigerator.
D It is time to replace the cooking oil if any of the following occur:
The oil is dark in color.
The oil has an unpleasant odor.
The oil smokes when it is heated.
The oil foams excessively during frying.
Frying Timetable
Do not use cover while frying french fries and other high moisture foods. For crisper foods, fry without the cover.
The following times are approximate and based on the maximum recommended amounts of food. Fill the basket no more than
2
⁄
3
full.
FOOD AMOUNT TEMPERATURE TIME
Cheese, Frozen, nuggets 9 cups 375˚ 2 to 3 minutes
Chicken
Frozen, nuggets 9 cups 375˚ 3 to 5 minutes
Raw, serving size pieces, 4 to 5 pieces 375˚ 13 to 18 minutes
battered
Donuts* (Fry donuts without basket) 3 to 4 375˚ 2 to 3 minutes
Egg Rolls, Frozen 3 to 4 375˚ 5 to 6 minutes
Fish
Frozen, battered 3 to 4 pieces 375˚ 7 to 8 minutes
Raw, battered 3 to 4 pieces 350˚ 3 to 4 minutes
Onion rings
Frozen, battered 9 cups 375˚ 4 to 5 minutes
Raw, battered* 3 to 4 large pieces 375˚ 1
1
⁄
2
to 2
1
⁄
2
minutes
Potatoes
Frozen french fries 9 cups 375˚ 10 to 12 minutes
Raw fries (see page 11) 9 cups 375˚ 3 to 4 minutes
375˚ 10 to 12 minutes
Shrimp
Frozen, battered 9 cups 375˚ 5 to 7 minutes
Raw, battered 9 cups 375˚ 3 to 5 minutes
Vegetables, Raw, battered* 5 to 6 pieces 350˚ 1 to 3 minutes
*These foods are best when fried in small quantities.
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