Instructions / Assembly

14
Frying Timetable
Food Frying Time
Chicken, raw, breaded 13 to 18 minutes
Fish, raw, battered or breaded 3 to 4 minutes
Fish, frozen 7 to 8 minutes
French fries, frozen 11 to 12 minutes
French fries, raw (see recipe below) 10 to 12 minutes
Onion rings, frozen 2 to 3 minutes
Onion rings, raw, battered 1
1
⁄
2
to 2
1
⁄
2
minutes
Shrimp, raw, breaded or battered 3 to 5 minutes
Helpful Hints
l Do not overfill the basket. Too much food lowers the oil temperature causing food to
absorb too much oil.
l Use only a good, reliable brand of vegetable shortening or cooking oil for deep frying.
Deep frying foods in butter, margarine, olive oil, or animal fat is not recommended
because of lower smoking temperatures.
l Foods that are battered rather than breaded may stick to the basket; therefore, you
may wish to fry these types of foods without using the basket.
l The number of times the oil can be reused will depend on the food that is fried. For
example, the oil will need to be replaced more often if fish or food coated with bread
or cracker crumbs is fried frequently.
l It is time to replace the 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.
l Fry foods of uniform size and thickness as they will fry more evenly and at the same
speed.
Recipes
Raw French Fries
(Double Fry Method)
Cut medium potatoes, peeled if desired, 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
deep frying. Thoroughly dry raw fries before deep frying. Fill the basket ½ rather
than ¾ full. Lower the filled basket slowly into the oil. If the oil starts to boil up too
quickly lift the basket out of the oil for a couple of seconds, then lower it again. Repeat
as necessary until the basket is completely lowered into the fryer.
Fry 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 400˚ for 7 to 8 minutes or until golden brown.
72-743A_5Qt._KK_instr.indd 14 2/3/09 2:56:21 PM