Frying Chart - Hamilton Beach 35033 Use & Care Manual

Frying Chart

FOOD
Frozen French Fries
Fresh-Cut French Fries
Frozen Onion Rings
Frozen Fish Sticks
Frozen Jumbo Butterflied
Shrimp
Frozen Chicken Tenders
Fresh Whole Chicken Wings
*3/4 full basket
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.
840225200 ENv03.indd 9 840225200 ENv03.indd 9
FRYING
QUANTITY TEMPERATURE
375°F (190°C)
8 cups*
375°F (190°C)
8 cups*
8 cups* 375°F (190°C)
8 cups* 350°F (180°C)
8 cups* 350°F (180°C)
8 cups* 375°F (190°C)
6 375°F (190°C)
COOKING TIME
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
• When cooking meat, poultry, or fish, use cooking thermometer
to determine internal temperatures.
• Visit foodsafety.gov for more information on safe internal
cooking temperatures.
IF YOU LIVE IN A HIGH-ALTITUDE AREA:
The Extension service will have detailed information about cooking
for your area. To locate the Cooperative Extension service in your
county, please visit: http://www.csrees.usda.gov/Extension/.
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)
9
2/18/13 8:53 AM 2/18/13 8:53 AM