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Y
el 520
D. Spotted Product
E. Dryness of
Product
Product Flavor
(Taste):
A. Salty taste
B. Burned Taste
Improper separation of the
product.
Product was incorrectly
dipped.
Breading not uniform on the
product.
6 Burned breading particles on
product.
0 Product sticking together.
@ Moisture loss prior to cooking.
Over cooking the product.
Low operating pressure.
Too small of a load being
cooked.
Breading miirture is too salty.
Marination mixture too
concentrated.
Incorrect choice of breading.
@ Burned shortening flavor.
Shortening needs filtering.
Frypot not properly cleaned.
Drop product into basket
properly and shake basket
before closing lid.
@ Agitate product during the
dipping procedure.
c Sift breading regularly.
a Separate product during
breading.
@ Filter the shortening more
frequently.
e Separate product prior to
pressure cooking.
0 Use fresh product.
0 Keep product covered with a
moist cloth to reduct
evaporation.
0 Reduce cook time.
* Reduce cook temperature.
0 Check pressure gauge reading,
check, for pressure leaks.
e Increase quantity to obtain
correct operating pressure and
product quality.
Sift breading after each use.
0 Incorrect breading mixture.
e Discard old breading.
e Reduce the concentration of
the marination mixture.
@ Use breading designed for the
desired product.
e Replace shortening.
Filter shortening more
frequently.
Drain and clean frypot.
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