Wells F30 Owner's Manual page 11

FOOD
Standard French Fries
Blanch Only
Brown Only
Long Branch
Julienne (shoe string)
Chips
Large Pieces
Small Pieces
Pre-cooked
Fillets (Large)
Fillets (Small)
Oysters
Clams
Scallops
Shrimp
Smelts
Chicken Fried Steak
Cutlets
Chops
Meat Balls
Brains
Asparagus
Cauliflower
Egg Plant
Onions
Fruit (bananas, pineapples,
apricots, berries)
Corn
Vegetable (peas, green
beans)
Croquettes
Chinese Noodles
French Toast
Cake
Yeast, raised
HANDY FRYING CHART
COATING
Cut in uniform pieces 1/2"
square the long way
Cut in uniform pieces 3/4" square the long way
Cut in uniform pieces 1/8" to 1/4" square the long way
Soak in cold running water until water does not run milky
CHICKEN
Batter or Some prefer rolling in
Breading seasoned flour, dipping in egg
wash, and frying
Breading Select fillets of uniform
or Batter size, skin out and dry.
Breading Use Oyster liquor in batter
or Batter or breading
Batter
Breading
Batter Some prefer soaking 1/2 hour in cold seasoned milk
Breading Cut spinal cord several
Sever all connecting membranes at one inch intervals to
Breading
prevent curling
Breading
Breading
Breading or rolled
in flour
Breading
VEGETABLES
Batter or crumbs Pre-cook in salted water
Batter or crumbs Pre-cook and separate flowers
Crumb Breading Peel, cut cross-wise into 1/4" slices
Light batter Slice thin, soak in milk for two hours
FRITTERS
Serve with fruit juice
Batter Serve with syrup or jelly
Serve with tomato cheese sauce
MISCELLANEOUS
Breading
DOUGHNUTS
PROCEDURE
POTATOES
FISH
MEATS
9
TEMP MINUTES
350° 5-7
350° 3-1/2
350° 3-1/2
350° 7-10
350° 3-6
350° 2-3
325° 9-1l
340° 7-10
350° 3-4
350° 4
350° 3
350° 5
350° 5
350° 1
350° 4
350° 3
350° 4
360° 3-4
350° 3-4
340° 3-4
340° 4-6
340° 3-5
350° 3
350° 3
350° 3
350° 3
350° 3-5
350° 3-5
350° 5-8
360° 3
375° 1-2
375° 1
375° 1-1/2 - 2
375° 1