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9
is extremely important. If the temperature is too
high, breads will brown before the insides have
cooked; if it is too low, the bread will absorb the
fat and become soggy and greasy.
Cook only as much as will float easily in the
oil. Too much added to the Cuisinart
®
4-Quart
Deep Fryer will cause the temperature to drop,
and the food will be difficult to turn. Turn bread
when it rises to the top of the oil, taking care
not to pierce it. Lift cooked breads from the
fryer; allow them to drain for a moment, then
place on paper towels to drain.
DEEP-FRYING GUIDE – Prepared Foods
Prepared foods listed in this chart are breaded and cooked prior to
packaging. If frozen, do not thaw; place foods directly from package into
preheated oil. If there are frozen ice granules around prepared foods, set
pieces on a paper towel and pat dry.
Use this chart as a guide to deep-frying times. Best results are
obtained when food is cooked in small batches and size of pieces is
uniform. Check deep-fried foods at the shortest times given; deep-fry
until heated through.
Low heat 325°F
Onion rings . . . . . . . . . . . . . . . . . . . . . . . 5–6 min.
Medium heat 350°F
Chicken tenders . . . . . . . . . . . . . . . . . . . . 5½–6 min.
Chicken nuggets . . . . . . . . . . . . . . . . . . . . 3–4 min.
Chicken pieces . . . . . . . . . . . . . . . . . . . . . 7–8 min.
Small mushrooms . . . . . . . . . . . . . . . . . . . 2½–3 min.
Medium shrimp . . . . . . . . . . . . . . . . . . . . 2–2½ min.
Small shrimp pops . . . . . . . . . . . . . . . . . . . 1–2 min.
High heat 375°F
Large or fantail shrimp . . . . . . . . . . . . . . . . . 1–2 min.
Mozzarella sticks . . . . . . . . . . . . . . . . . . . . 2–3 min.
Halibut sh llets . . . . . . . . . . . . . . . . . . . 3–3½ min.
Halibut sh balls . . . . . . . . . . . . . . . . . . . . . 2–3 min.
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