Table of Contents
Advertisement
Frying Time and Temperature
The frying times in this chart are a guide and should be adjusted to suit
the different quantities or thickness of food and to suit your own taste.
Preheat time is 7–10 minutes for fryer to reach desired temperature.
(Ready light will cycle On/Off during frying as temperature fluctuates due
to food load.)
NOTE: Prepackaged frozen cooked chicken may cook faster than above time.
Tips for oil use and storage:
• Do not use seasoned or flavored oil such as walnut, olive oil, lard
or drippings because they have a low smoke point. Use blended
vegetable oil, pure corn oil, sunflower oil, soybean oil or grape seed oil
(canola oil) because these oils have a high smoke point. Peanut oil is
not recommended because it impacts the flavor greatly.
• Oils should never be mixed when deep frying.
• High heat, water and burnt food particles break down the oil's smoke
point.
• Replace oil if you notice:
• Excessive smoking at normal temperatures
- Strong oil discoloration
- A rancid smell
- Excessive foaming around the frying food
• Oil darkens with use because the oil and food molecules burn when
subjected to high/prolonged heat. The more you use an oil, the more
slowly it will pour. Its viscosity changes because of changes to the oil's
molecular structure. When smoke appears on the oils' surface before
the temperature reaches 375°F/190°C, your oil will no longer deep-fry
10
Advertisement
Table of Contents
