Frying Chart - Hamilton Beach 35210 Manual

Frying Chart

FOOD
Frozen french fries
Freshly cut french fries
Frozen onion rings
Frozen fish sticks
Frozen butterflied shrimp
Frozen chicken tenders
Fresh chicken wing pieces (3/4 full basket)
Do not fill Basket more than 3/4 full.
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.
8
COOKING TIME
FRYING Models 35210, 35335,
TEMPERATURE
375°F (190°C) 2 to 3 minutes
375°F (190°C) 7 to 8 minutes
375°F (190°C) 2 to 3 minutes
350°F (180°C) 2 to 3 minutes
350°F (180°C) 3 to 4 minutes
375°F (190°C) 3 to 5 minutes
375°F (190°C) 8 to 10 minutes
COOKING TIME
35336 Model 35032
12 to 14 minutes
15 to 18 minutes
3 to 5 minutes
3 to 5 minutes
2 to 4 minutes
5 to 7 minutes
13 to 15 minutes
• 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
INTERNAL TEMP/
DONENESS
Brown and crisp
Brown and crisp
Brown and crisp
145°F (63°C)
145°F (63°C)
165°F (73°C)
165°F (73°C)