Specifications

19
Operation
Frying Temperature Guide and Care of Frying Medium
Table of Smoking Temperatures of Frying Mediums
Based on work by the American Meat Institute.
Table of Recommended Frying Temperatures
This chart is intended as a guide only and should be marked with your preferred temperature and
times should your operating experience prove these to be inadequate.
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.