Frying Guide; Guidelines For Deep-Frying - Wolfgang Puck BDFR0010 Bistro collection Manual

Frying Guide

Cooking times are suggestions. Adjust them according to your own
preference and the amount of food being cooked.
Food Temperature
chicken breasts 350° F
chicken drumsticks 350° F
chicken fingers 350° F
doughnuts 350° F
eggplant 350° F
fish filets, breaded 350° F
fish in batter 325° F
french fries 375° F
fries, steak 375° F
mushrooms 350° F
onion rings 350° F
pork chops, breaded 350° F
potato chips 375° F
shrimp 350° F
veal cutlets 340° F
Time (minutes)
15 to 20
12 to 15
12 to 15
2 to 4
5 to 7
5 to 6
6 to 8
5 to 7
5 to 7
3 to 5
5 to 7
7 to 10
5 to 8
2 to 4
7 to 10
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Guidelines for Deep-frying

1. Always fry food between the temperatures of 350-375° unless
recipe specifies otherwise. Cooking at lower temperatures allows
for more oil absorption, which makes the food taste greasy.
2. Make sure indicator light is green before lowering food into oil.
3. Do not overload basket. Too much food will prevent the food from
moving around and browning evenly. In addition, it may slow
down the cooking time. Fry in smaller batches for faster, crispier
fried food.
4. When selecting oil to use in your deep fryer, choose a high quality
brand of peanut oil, canola oil, vegetable oil, or shortening. These
fats can withstand high temperatures well. Do not use butter,
margarine, animal fats or olive oil because these smoke at lower
temperatures. Do not mix different oils.
5. To extend the frying life of your oil, always add 15-20% new oil
or fat each time you fry. This translates to approximately 1/2- to
1-cup new oil each time you fry.
6. Cover and refrigerate the oil or fat between uses to maintain
freshness.
7. Change oil often and dispose of responsibly. Do not pour down
the sink drain. Check with local regulations for proper disposal.
8. Keep oil for frying seafood and fish separate from oil used for
potatoes and other milder items.
9. Before deep frying any foods, remove excess moisture by blotting
well with a paper towel. Do not add water, wet foods, or icy
frozen foods to hot oil, because this will cause the oil to spatter,
which may result in injury.
10. When frying battered foods, shake off any excess batter or coating
before putting in the oil.
11. Never pour salt into the oil. Instead, salt the food while it is hot
and draining on a paper towel.
13. Unthawed frozen foods can be cooked in the basket. Follow
directions on food package.
14. After cutting potatoes for French fries or potato chips, wash in cold
water to remove starch. This will keep them from sticking together.
Dry completely before frying.
15. Never place any plastic utensils into hot oil. Do not pour hot oil
into plastic containers.
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