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F. Deep Frying Guidelines
1. Whenever possible, drain and dry foods before frying. Excessively moist foods break down shortening, hydrolyzing
fat, thus releasing fatty acids. Such fats will soon begin to smoke and its frying value is decreased considerably.
CAUTION:
Do not use water around hot shortening.
The water will cause bubbling and splattering
which can cause bodily injury.
CAUTION
Do not stick body parts in hot shortening.
Extreme injury will result.
CAUTION:
Do not place items in deep fryer in such a way
as to splash shortening. Injury will result.
2. Save frying time by slowly lowering the basket into the shortening immediately after the amber signal light goes out.
At this time the shortening is at the peak of the temperature cycle.
3. Load baskets uniformly and lower loaded baskets slowly into the shortening to prevent splattering the shortening.
4. Allow foods to cook until done and/or a short extended time for extra browning.
5. Small foods such as potatoes, oysters, onion rings, etc., are more uniformly browned if the basket is lifted and shaken
several times during frying. This prevents their sticking together or to the basket.
6. Pastry enclosed foods should be kept submerged during frying.
7. Doughnuts, fritters and other foods that rise to the surface of the shortening during frying should be turned over only
once.
8. When breaded foods are prepared, strain shortening frequently.
9. To speed food service during rush hours, such foods as thick chops, chicken and potatoes may be partially cooked in
advance at a temperature of 325°F (162.8°C). For proper browning, complete frying at a higher temperature.
10. When finished cooking food, hang basket on support to allow excess shortening to drain off. Serve food while piping
hot.
11. Do not salt food directly over shortening. Salt or seasoning is another break down catalyst that shortens
shortening life.
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SECTION 3 - OPERATION
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