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FRYING GUIDE
The frying times given in the chart are only a guide and should
be adjusted accordingly to the quantity of food being fried.
FOOD
TEMP
(°F)
WEIGHT
(oz.)
TIME
(min.)
Shrimp 285 8 3-5
Onion 285 5 3-4
Mushrooms 285 10.5 6-8
Fish let 300 8 5-6
Fish let in batter 300 14 6-8
Fish cakes/balls 300 14 6-8
Sliced meat 340 14 7-10
Steak 340 14 7-10
Chicken strips 360 18 7-10
French fries (rst time) 375 18 6-10
French fries (second time) 375 8 3-5
AFTER THE FOOD IS FRIED:
• Make sure to turn the temperature control knob to the OFF
position and unplug the deep fryer.
• Once food is done cooking, remove the lid, and hang the
basket on the hook and let excess oil drip into the oil pot.
• Remove the basket and place the food on paper towels to
absorb excess oil.
• Do not touch the basket while it is still hot. Always use
the handle.
• Place the basket into the deep fryer.
• Do not move the deep fryer until it is cooled entirely.
• Unplug the power cord and place into storage if necessary.
NOTE:
No matter what the
recipe, food must be
dried thoroughly
before frying.
Otherwise, the
moisture may cause
foaming of the oil and
overowing.
French fries fried a
second time will be
lighter and crispier.
CAUTION:
Removing the lid will
release hot steam.
Take extreme care
when handling. Keep
face and bare skin
clear of the steam
release.
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