Frying Timetable - Presto ProFry immersion element deep fryer Instructions Manual

Stainless steel dual basket profry immersion element deep fryer

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Instructions manual (12 pages)

Table of Contents

u Foods that are battered may stick to the baskets; therefore, you may wish to fry these types of foods without the baskets. If,

however, you want to use the baskets, lower the baskets into the oil before placing battered foods in the oil. Coated or breaded

foods can be fried with or without the baskets. When using the fryer without the baskets, a heat resistant scoop may be used to add

and/or remove foods.

u After each use, strain oil through a filter or a double thickness of cheesecloth to remove the accumulated residue.

u 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.

u The longer oil is heated, the more rapidly it deteriorates. Avoid preheating longer than necessary and turn off the fryer once the last

batch of food has been removed.

u It is time to replace the cooking oil if any of the following occur: the oil is dark in color, has an unpleasant odor, smokes when it is

heated, or foams excessively during frying.

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 each basket no more than ¾ full for most foods.

FOOD

Cheese

Frozen, nuggets

Chicken

Frozen, nuggets

Raw, serving size pieces, breaded

Donuts*

(Fry donuts without baskets)

Egg Rolls

Frozen

Fish

Frozen, battered/breaded

Raw, breaded

Onion rings

Frozen, battered/breaded

Raw, breaded*

Potatoes

Frozen french fries

Raw fries (see below)

Shrimp

Frozen, battered/breaded

Raw, breaded

Vegetables,

Raw, breaded*

*These foods are best when fried in small quantities.

Cut medium potatoes, peeled if desired, into

cover with hot, tap water. Soak potato strips for 15 minutes or until ready to fry. Rinse, drain, and

pat dry with paper towels.

Because raw fries contain a high percentage of moisture, extreme care must be used when deep

frying. Thoroughly dry raw fries before deep frying. Fill the baskets ½ rather than ¾ full. Slowly

lower the filled baskets into the oil.

Fry at 350˚ for 3 to 4 minutes until fries are cooked through but not browned. Drain; let stand to

cool for at least 10 minutes, but not more than 2 hours. Just before serving, fry potatoes at 375˚ for

10 to 12 minutes or until golden brown.