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Frying Timetable
For foods listed below, use either prepared frozen foods or your own favorite recipes. Fry 1 to 5 cups of food at a time (for raw fries, do not fry more
than 2 cups or ½ pound at a time). The following deep frying times are approximate. Fried foods are generally done when they are well browned.
FOOD
Fried Chicken
(using crispy coating recipe below)
Wings
Drumsticks
Thighs
Donuts*
Fish Fillets
Fish Sticks
*These foods are best when fried in very small quantities to maintain their individual shapes. Fry approximately 3 to 4 pieces at a time.
Recipes
Cut scrubbed potatoes into ¼ to ½ inch thick strips. Place into large bowl and 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
placing them into hot oil. Make sure fries are well dried before deep frying.
Only fry 2 cups or
⁄
pound of raw fries at a time. Keeping the cover open, lower the filled basket slowly into the hot oil. If the oil starts to boil up
1
2
too quickly lift the basket out of the oil for a couple of seconds, then lower again. Repeat as necessary until the basket is completely lowered into the
fryer. Keep cover open and fry for 8 to 10 minutes.
Beat milk and egg together. Combine flour and seasonings. Dip food into milk-egg mixture, then coat in seasoned flour. Fry food according to the
timetable above.
Sift together 1 cup flour, 1½ teaspoons baking powder, and ½ teaspoon salt. Add 2 beaten eggs and ½ cup milk. Stir until batter is smooth. If a thinner
batter is desired, add more milk. Dip food in batter and fry according to the timetable above. For best results, fry milk battered foods without the
frying basket.
Thoroughly combine 1½ cups flour and 1½ cups beer in a large bowl. Cover and allow the batter to sit at room temperature for 3 hours or longer. Dip
food in batter and fry according to the timetable above. For best results, fry beer battered foods without the frying basket.
Care and Cleaning
1. Remove plug from wall outlet and then from deep fryer and allow oil and fryer to cool completely with the cover closed.
2. After unit has cooled completely, rotate cover to the vertical position and lift it straight up off the fryer. If cover does not come off
easily, tilt the cover forward slightly and lift it off. Wash the cover in hot, soapy water. Rinse and dry thoroughly. Do not wash fryer
cover in the dishwasher.
3. If you plan to reuse the cooking oil, it is recommended that you strain the oil to remove any food particles. Store oil in a tightly
sealed container and keep where it will not be exposed to heat or direct light.
4. Wash the frying basket in the dishwasher or in hot, soapy water. Dry thoroughly. To detach the basket handle for storage, squeeze
the handle bars together and lower the handle towards the interior of the basket. While continuing to squeeze the handle bars,
remove the pegs from the peg holes. Store handle in basket.
5. Wipe the exterior of the deep fryer base with a damp, soapy cloth. Clean the interior with hot, soapy water. Rinse and dry
thoroughly. Never immerse the fryer base in water or other liquid, or wash in a dishwasher.
6. If necessary, the interior of the unit can be cleaned with an abrasive cleaner, such as Cameo*
copper, brass, & porcelain cleaner and a nylon mesh cleaning pad such as Scotch-Brite*
Multi-Purpose Scrub Sponge.
7. Do not use oven cleaners, liquid bleach, baking soda, or other caustic cleaners on the interior or
exterior of the unit.
8. once the cover is thoroughly dry, reattach it to the fryer base. Place the cover in a vertical position
so that the two tabs on the cover are aligned with the two slots on the base, Fig. F. Push the cover
down until the tabs are seated firmly in the slots.
9. Store the cord in a clean, dry location away from metal objects. Always check the magnetic plug
before use to assure metal items have not become attached.
*Cameo is a trademark of Church & Dwight Co., Inc., and Scotch-Brite is a trademark of 3M.
MINUTES
9-10
12-13
13-15
2-4
4-8
4-6
raw french fries
Crispy Coating
⁄
cup milk
1
2
1 egg, beaten
milk Batter
Beer Batter
4
FOOD
French Fried Shrimp
Frozen Egg Rolls
onion Rings*
Potatoes
Frozen French Fries
Frozen Shoestrings
Raw Fries (see information below)
Flour
Salt and Pepper
MINUTES
4-8
4-5
2-3
8-10
7-9
13-15
Fig. F
Tabs
Slots
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