Frying Chart - Weston 03-1100-rt Instruction Manual

frYinG chart

FOOD
Frozen French
Fries
Fresh Cut French
Fries
Frozen Onion
Rings
Frozen Fish Sticks
Frozen Butterflied
Shrimp
Frozen Chicken
Tenders
Frozen Chicken
Wing Pieces
Fresh Chicken
Wing Pieces
NOTES:
• Length of cooking time and temperature may vary based on batch size and
weight.
• For best results, fry a single layer of food for each batch.
• Frozen, uncooked chicken should be thawed, excess water removed, and
patted dry with paper towel prior to cooking.
• See "Frying Tips" for more information to obtain best results.
• Always follow package directions.
• When cooking meat, poultry, or fish, use cooking thermometer to determine
internal temperatures.
• Visit foodsafety.gov for more information on safe internal cooking
temperatures.
8
FRYING
TEMPERATURE
375ºF (190ºC)
375ºF (190ºC)
375ºF (190ºC)
350ºF (180ºC)
350ºF (180ºC)
375ºF (190ºC)
375ºF (190ºC)
375ºF (190ºC)
COOKING TIME
2 to 3 minutes
7 to 8 minutes
2 to 3 minutes
2 to 3 minutes
3 to 4 minutes
3 to 5 minutes
8 to 10 minutes
7 to 9 minutes
INTERNAL TEMP/
DONENESS
Brown and crisp
Brown and crisp
Brown and crisp
145ºF (63ºC)
145ºF (63ºC)
165ºF (73ºC)
165ºF (73ºC)
165ºF (73ºC)