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FRYING FOODS
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Heat shortening to set temperature.
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Pieces of product to be fried should be about the same size to ensure the same doneness.
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Drain or wipe dry raw or wet foods to minimize spatter when lowering into the hot oil.
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Do not overfill baskets.
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Carefully lower baskets into oil.
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When frying doughnuts and fritters, turn product only once during frying.
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When cooking French fries or onion rings, shake basket several times in a way that does not
spatter the shortening.
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Batter-covered foods should be dropped carefully, one by one, into shortening or basket. If you
use the basket, first dip basket into the shortening to reduce batter build-up on basket surfaces.
When frying is completed, remove baskets or product. Hang baskets on rear basket hangers.
Remove food and season it. Do not salt food over the shortening because salt could cause a
chemical change in the oil.
SHORTENING LIFE
Shortening life may be extended by following these guidelines:
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Do not salt foods over the fryer.
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Use good quality shortening.
•
Filter shortening at least daily.
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Replace shortening if it becomes poorly flavored.
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Keep equipment and surroundings clean.
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Set thermostats correctly.
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Remove excess moisture and particles from food products before placing in fryer.
Add approximately 15% new oil daily. Keep level of shortening between the MIN and MAX level on
the fryer tank back wall. Add fresh shortening as needed.
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