Henny Penny 500 Service Manual page 67

1. rain and clean the frypot per paragraph 3-16.
2. Turn the main circuit breaker off and unplug the
electrical cord if possible.
3. On gas models turn the gas valve tc OFF. Shut off
the gas valve on the main gas suppiv line.
4. Close the lid but do not tighten the spindle.
5. Remove and clean the condensation drain pan.
6. Clean the inside of the steam exhaust tank on gas
models.
Please note, all the times on this list are approximate
and will vary with the size and quantity of the raw
product. After frying a quantity of sea food or pork, the
shortening should be filtered and then freshened by
frying and discarding a few cut-up potatoes, or the
frypot may be drained, cleaned, and fresh shortening
added.
1. Cut 2% to 2% pound net weight birds into 8 or 9
pieces. Nine pieces allows you to serve 3 three-piece
dinners from each bird.
2. Wash the chicken parts and drain thoroughly.
Break the thigh bone from the front of the
backbone and remove excess fat from the thigh.
3. Bread the pieces in advance (if using Henny Penny
Fryer Breading Mix) so that the breaded chicken
will be held at least 30 minutes before frying.
Breading in advance will give the breading an op-
portunity to permeate the meat and adhere better
to the product. The pieces can be breaded and held
refrigerated for as long as 24 hours before frying.
This procedure eliminates continuous breading
and will save labor.
4. Frying temperature for best results is 320°F for 10
to 11 minutes.