Specifications

-10-
OPERATION
COOK TIME
Continue to cook until the outside of the food is browned, crisp and cooked through.
The exact cooking time depends on the size of the piece and upon whether the food
has been precooked. When in doubt, taste test a sample.
Standard food size, batch weight and cooking temperature will enable consistent
cook times to be achieved.
Shake baskets occasionally during cooking to prevent food sticking together.
DRAIN & SERVE
Remove the basket of food when cooked and let it drain in the basket over the fryer.
Draining the food will reduce fatty saturated foods and conserve the frying medium
by returning it directly into the fryer tank.
Serve immediately after frying and draining while the food is hot and at its crisp and
flavoursome best. Serve them within one or two minutes after taking them from the
fryer.
The above chart is intended as a guide and should be marked with your preferred
temperature and times should your operating experience prove these to be inadequate.
FRYING TEMPERATURE CHART
Temperature Minutes
CHICKEN Small Pieces 175-185 8-10
Large Pieces 160-170 14-16
CHOPS / CUTLETS 165-175 5-8
FISH Battered / Breaded 170-175 1-5
PRAWNS / SHELLFISH 170-175 1-5
DOUGHNUTS Cake Type 185-190 2
Yeast Raised 175-180 2
FRITTERS 175-185 3-5
VEGETABLES Coated / Croquettes 185-190 2-3
POTATO CHIPS Blanch 165 3-4
Fry 190 3-4
FRENCH FRIES Medium 190 3-4
Shoe Strings 190 3-4