17
Operation
Smoking Temperatures of Frying Mediums.
Based on work by the American Meat Institute.
Frying Temperature Chart
This chart is intended as a guide only.
Medium
Smoking Temperature
Hydrogenated Fats.
190°C to 225°C.
Compounds.
194°C to 223°C.
Lards - Team-rendered.
165°C to 225°C.
Refined deodorised lard.
221°C.
Kettle-rendered.
190°C.
Oils. 190°C.
Corn. 208°C.
Cottonseed. 217°C.
Product
Temperature (°C)
Duration (minutes)
Chicken - Small Pieces
- Large Pieces
175-185
160-170
8-10
14-16
Chops / Cutlets
165-175
5-8
Fish Battered / Breaded
170-175
1-5
Prawns / Shellfish
170-175
1-5
Doughnuts - Cake type
- Yeast raised
185-190
175-180
2
2
Fritters
175-185
3-5
Vegetables
185-190
2-3
Potato chips - Blanch
- Fry
165
190
3-4
3-4
French Fries - Medium
- Shoe string
190
190
3-4
3-4
Should any abnormal operation like;
- ignition problems,
- abnormal burner flame,
- burner control problems,
- partial or full loss of burner flame in normal operation, be noticed, the appliance requires
IMMEDIATE service by a qualified service person and should not be used until such service is
carried out.
IMPORTANT