Frying Timetable - Presto ProFry Instructions Manual

Frying Timetable

Do not use cover while frying french fries and other high moisture foods. For crisper foods, fry without the cover.
The following times are approximate and based on the maximum recommended amounts of food. Fill basket no more than
⅔ full for most foods. When frying homemade french fries, fill the basket only ½ full.
TyPE OF FOOD
Cheese
Frozen, nuggets
Chicken
Nuggets, frozen
Pieces, raw, breaded
Strips, raw, breaded
Whole chicken*
Donuts
(Fry donuts without basket)
Egg Rolls
Frozen
Fresh
Fish
Fillets, frozen, battered**/breaded
Fillets, raw, battered**/breaded
Onion Rings
Frozen, battered**/breaded
Fresh, battered**/breaded
Potatoes
French fries, frozen
French fries, frozen shoestrings
French fries, homemade
Shrimp
Frozen, battered**/breaded
Uncooked, battered**/breaded
Turkey
Breast, bone-in***
Vegetables
Raw, battered**/breaded
* Place chicken in basket breast side up and legs toward the basket handle. To prevent burns after frying a whole chicken, be sure to drain the
cavity of the chicken as follows: First, lift the basket to the drain position. Then, with the drain hooks resting on the rim of the removable pot,
push down on the basket handle to tilt the front end of the basket up. This will allow oil to drain out of the cavity of the chicken (see Fig. 5,
page 6).
** Battered foods will stick to the wire mesh of the basket; therefore, it is suggested you place them directly into the oil using a long-handled
scoop or tongs.
*** Place turkey breast in basket on its side; turn turkey halfway through frying.
† Frozen tag weight.
QUANTITy TEMPERATURE
1 pound
1½ pounds
6 to 8 pieces
1 pound
up to 3½ pounds
10 to 12
6 to 8
6 to 8
1½ pounds
6 to 7 pieces
1 pound
12 to 16 pieces
2½ pounds
2 pounds
1 pound
1½ pounds
1 pound
up to 5 pounds
†
1 pound
18
APPROXIMATE
COOkING TIME
375° 2 to 3 minutes
375° 3 to 5 minutes
375° 12 to 18 minutes
375° 2 to 3 minutes
375° 6 to 7 minutes per pound
375° 2 to 3 minutes
350° 8 to 10 minutes
375° 3 to 5 minutes
375° 7 to 8 minutes
375° 3 to 4 minutes
375° 4 to 5 minutes
375° 1½ to 2½ minutes
375° 20 to 22 minutes
375° 12 to 14 minutes
(See recipe and procedure on page 19.)
375° 5 to 7 minutes
375° 3 to 5 minutes
375° 7 to 8 minutes per pound
375° 1 to 3 minutes