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PAGE HEADER.....
COOKING TECHNIQUES & TIPS
PRESET WEIGHTS/TEMPERATURES/TIME CHART
QUANTITY TEMPERATURE TIME
FROZEN FOOD
Frozen chips 500g chips 180°C 6 min
Frozen nuggets 10 pieces
(approx 230g total weight)
160°C 4 min
Frozen battered/crumbed
fish fillets
3–4 pieces
(approx 300g total weight)
160°C 6 min
Frozen crumbed calamari/
salt and pepper squid
200g batches 180°C 2 min
FRESH FOOD
Fresh crumbed fish 6 fillets
(220g total batch weight)
160°C 3.5 min
Fresh battered fish fillets 2–3 x 100g each flathead
fillets
180°C 4 min
Fresh chicken nuggets 6 as per recipe 170°C 4 min
Home made doughnuts 2–3 x 9cm donuts 170°C 3.5 min
Fresh crumbed calamari/
salt and pepper squid
200g batch 180°C 2 min
Hand cut chips 500g: 1cm–1.5cm thick
hand cut chips
1st Fry:
Preheat 130°C
2nd Fry: Preheat
180°C
5 min
6 min
Hand cut chips 1kg: 1cm–1.5cm thick hand
cut chips
1st Fry:
Preheat 130°C
2nd Fry: Preheat
180°C
8 min
9 min
Hand cut chips: Single fry 500g: 1.5cm thick hand cut
chips
190°C 10 min
Hand cut chips: Single fry 1kg: 1.5 cm thick hand cut
chips
190°C 14 min
NOTE
These times and temperatures are specific for the weights.
Variations in thickness and variety of fish, potatoes and chicken
will vary the cooking times.
Cooking temperatures and times were determined using
fresh peanut oil. Only 4–5 uses.
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