Henny Penny 500 Operator's Manual page 41

3-5. FRYING PROCEDURE
(Continued)
703
6. If a breading machine is not used, the food should be placed in
the dry mix and hand tumbled so that each piece of food is
completely covered.
7. Knock off any excess breading and place the breaded product
on a tray for cooler storage. Place a damp cloth over the
breaded food to retain moisture. The breaded food should be
held for a minimum of 30 minutes before frying so that it can
Step 6
absorb spices from the breading and so that breading can
better adhere to the product.
8. Prepare the fryer per Start-up (Preheat) Procedures Section.
9. Stir the hot shortening.
10. Place the empty fry basket into the shortening.
11. Determine the time and temperature settings according to the
type of product to be fried.
12. Set the thermostat to the desired temperature.
13. Set the timer dial, but do not turn on yet.
Before placing the product into the basket, make certain that
the shortening is at the correct frying temperature for the type
of product. Also check that the TEMPERATURE light is off.
14. Place the food into the submerged basket by first putting in the
largest pieces (thighs and drumsticks). This gives the large
and more difficult pieces time to fry a few extra seconds in
the shortening. Leave the lid open.
Be certain the shortening is never above the level indica-
Step 14
tor line. The maximum load size is 12 lbs. (5.4 kg.) for
model 600 fryers; 14 lbs (6.4 kg.) for model 500 fryers and
18 lbs. (8.2 kg.) for the model 561. Failure to follow these
instructions could result in a fire and/or damage to the
fryer.
Model 500/561/600
3-13