Henny Penny 500 Service Manual page 48

All the suggested time and tem-
perature settings are for a 10
pound load.
ressure Fryer is a versatile piece of
equipment because it pressure fries not only a variety of
different products, but in many cases can perform dif-
ferent kinds of frying operations. To prepare fried chick-
en with a softer finish crust and tender moist meat, we
suggest using a two-stage frying procedure. This
method of frying produces a softer type chicken, that
can be held in a warming cabinet for longer periods of
time in comparison to our single stage frying procedure
which produces a crisper, less greasy product, more
suitable for immediate serving. The following table
provides the suggested frying times and temperatures
for two-stage cooking:
Product
Start
Temp.
Chicken
375°F
(2% pounds,
4 or 5 birds)
Time
Setting
12 Min
Temp Setting
275°F
Chicken
(2% pounds,
2 birds)
340°F 12 Min 275°F
Pork Chops
(4 to 5 ounces,
% inch thick)
325°F 7 Min 280°F
Spare Ribs
(2% pound rack)
325°F
12 Min
275°F
Cubed Steak
(6 to 8 ounces,
325°F 7 Min
280°F
% to 1 inch thick)
To obtain a softer finish crust or "Southern
Style" fried chicken when frying the Two Stage
Temperature method, we recommend using a
special blend of soft wheat flour seasoned with
salt, pepper, and other spice ingredients.