Helpful Hints for Deep Frying
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When using the fryer for the first time, a slight odor or light smoking may occur as manufacturing residue evaporates. This is
normal during initial use.
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Before deep frying, always remove excess moisture or ice crystals from food by patting dry with toweling. even small amounts
of moisture may cause the oil to spatter, pop, boil over, or erupt.
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Fry foods of equal size and thickness as they will fry more evenly and at the same speed.
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Do not fill the basket more than ¾ full. If too much food is fried at the same time, the food will not get crisp.
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For crisper foods, fry without the cover.
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For breading or coating foods, use commercial breading, finely ground bread or cracker crumbs, corn meal, a mixture of corn
meal and flour, pancake mix, or prepared bread mixes.
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Foods that are battered may stick to the basket; therefore, you may wish to fry these types of foods without the basket. Coated
or breaded foods can be fried with or without the basket. When using the fryer without the basket, a heat-resistant scoop may be
used to add and/or remove foods.
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Use only heat resistant utensils in the fryer as most plastics or rubber will become damaged from the hot oil. Do not leave metal
utensils in the fryer as they will become hot.
✤
Use caution when deep frying flour tortillas. Flour tortillas contain air bubbles. During deep frying, oil can become trapped
within these bubbles. If not properly drained, the bubbles can burst and cause burns. Therefore, after deep frying tortillas,
carefully raise them out of the cooking oil and allow oil to drain from the tortillas for approximately 30 seconds.
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Use caution when deep frying doughs, such as beignets, donuts, dumplings, hushpuppies, and fritters. These foods may develop
air bubbles during heating, which may burst and cause burns. Use a slotted spoon or tongs, rather than a fork, when turning food
during frying and also when removing food from oil.
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After each use, strain oil through a filter or a double thickness of cheesecloth to remove the accumulated residue.
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The number of times the cooking oil can be reused will depend on the food that is fried in it. For example, the oil will need to be
replaced more often if fish or food coated with bread or cracker crumbs is fried frequently.
✤
The longer oil is heated, the more rapidly it deteriorates. Avoid preheating longer than necessary and change the power setting
from heAT to CooL once the last batch of food has been removed from fryer.
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To prolong the useful life of oil, store it in an airtight container in a cool, dark area or in the refrigerator.
✤
It is time to replace the cooking oil if the oil is dark in color, has an unpleasant odor, smokes when it is heated, or foams
excessively during frying.
Frying Timetable
Do not use cover while frying french fries and other high moisture foods.
For crisper foods, fry without the cover.
The following times are approximate and based on the maximum recommended amounts of food. Fill the basket no more than ¾ full.
FOOD
AMOUNT TEMPERATURE TIME
Cheese
Frozen, nuggets
9 cups
375°
2 to 3 minutes
Chicken
Frozen, nuggets
9 cups
375°
3 to 5 minutes
Raw, serving size
4 to 5 pieces
375°
13 to 18 minutes
pieces, battered
Donuts*
3 to 4
375°
2 to 3 minutes
(Fry donuts without basket)
Egg Rolls
Frozen
3 to 4
375°
5 to 6 minutes
Fish
Frozen, battered
3 to 4 pieces
375°
7 to 8 minutes
Raw, battered
3 to 4 pieces
375°
3 to 4 minutes
FOOD
AMOUNT TEMPERATURE TIME
Onion rings
Frozen, battered
9 cups
375°
4 to 5 minutes
Raw, battered*
3 to 4 large pieces
375°
1½ to 2½ minutes
Potatoes
Frozen french fries
9 cups
375°
10 to 12 minutes
Raw fries (see page 6)
6 cups
375°
3 to 4 minutes
375°
10 to 12 minutes
Shrimp
Frozen, battered
9 cups
375°
5 to 7 minutes
Raw, battered
9 cups
375°
3 to 5 minutes
Vegetables
Raw, battered*
5 to 6 pieces
350°
1 to 3 minutes
*These foods are best when fried in small quantities.
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