Use and Care Manual

ENGLISH INSTRUCTIONS

NOTES:

• Length of cooking time and temperature may vary based on batch size and

weight.

• For best results, fry a single layer of food for each batch.

• Frozen, uncooked chicken should be thawed, excess water removed, and

patted dry with paper towel prior to cooking.

• See “Frying Tips” for more information to obtain best results.

• Always follow package directions.

• When cooking meat, poultry, or sh, use cooking thermometer to determine

internal temperatures.

• Visit foodsafety.gov for more information on safe internal cooking

temperatures.

FRYING CHART

FOOD FRYING

TEMPERATURE

COOKING TIME INTERNAL TEMP/

DONENESS

Frozen French

Fries

375ºF (190ºC) 2 to 3 minutes Brown and crisp

Fresh Cut French

Fries

375ºF (190ºC) 7 to 8 minutes Brown and crisp

Frozen Onion

Rings

375ºF (190ºC) 2 to 3 minutes Brown and crisp

Frozen Fish Sticks 350ºF (180ºC) 2 to 3 minutes 145ºF (63ºC)

Frozen Butteried

Shrimp

350ºF (180ºC) 3 to 4 minutes 145ºF (63ºC)

Frozen Chicken

Tenders

375ºF (190ºC) 3 to 5 minutes 165ºF (73ºC)

Frozen Chicken

Wing Pieces

375ºF (190ºC) 8 to 10 minutes 165ºF (73ºC)

Fresh Chicken

Wing Pieces

375ºF (190ºC) 7 to 9 minutes 165ºF (73ºC)