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8
Frying Chart
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.
• Cut food into similar-sized pieces so they fry and cook at the same
rate.
• Immerse your food or Fry Basket slowly and raise it carefully and
slowly from the oil when done frying.
If you live in a high-altitude area:
The Extension service will have detailed information about cooking for
your area. For more information on high-altitude cooking, please visit:
www.fsis.usda.gov/shared/PDF/High_Altitude_Cooking_and_Food_
Safety.pdf
FOOD
FRYING
TEMPERATURE
INTERNAL TEMP/
DONENESS
COOKING TIME
Models 35210, 35335,
35336
COOKING TIME
Model 35032
Frozen french fries 375°F (190°C) 2 to 3 minutes 12 to 14 minutes Brown and crisp
Freshly cut french fries 375°F (190°C) 7 to 8 minutes 15 to 18 minutes Brown and crisp
Frozen onion rings 375°F (190°C) 2 to 3 minutes 3 to 5 minutes Brown and crisp
Frozen fish sticks 350°F (180°C) 2 to 3 minutes 3 to 5 minutes 145°F (63°C)
Frozen butterflied shrimp 350°F (180°C) 3 to 4 minutes 2 to 4 minutes 145°F (63°C)
Frozen chicken tenders 375°F (190°C) 3 to 5 minutes 5 to 7 minutes 165°F (73°C)
Fresh chicken wing pieces (3/4 full basket) 375°F (190°C) 8 to 10 minutes 13 to 15 minutes 165°F (73°C)
Do not fill Basket more than 3/4 full.
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