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Frying Chart
FOOD
Frozen French Fries
Fresh-Cut French Fries
Frozen Onion Rings
Frozen Fish Sticks
Frozen Jumbo Butterflied
Shrimp
Frozen Chicken Tenders
Fresh Whole Chicken Wings
*3/4 full basket
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.
840225201 ENv01.indd 9
840225201 ENv01.indd 9
All manuals and user guides at all-guides.com
FRYING
QUANTITY
TEMPERATURE
8 cups*
375°F (190°C)
8 cups*
375°F (190°C)
8 cups*
375°F (190°C)
8 cups*
350°F (180°C)
8 cups*
350°F (180°C)
8 cups*
375°F (190°C)
375°F (190°C)
6
COOKING TIME
12 to 14 minutes
15 to 18 minutes
3 to 5 minutes
3 to 5 minutes
2 to 4 minutes
5 to 7 minutes
13 to 15 minutes
• When cooking meat, poultry, or fish, use cooking thermometer
to determine internal temperatures.
• Visit foodsafety.gov for more information on safe internal
cooking temperatures.
IF YOU LIVE IN A HIGH-ALTITUDE AREA:
The Extension service will have detailed information about cooking
for your area. To locate the Cooperative Extension service in your
county, please visit: http://www.csrees.usda.gov/Extension/.
INTERNAL TEMP/
DONENESS
Brown and crisp
Brown and crisp
Brown and crisp
145°F (63°C)
145°F (63°C)
165°F (73°C)
165°F (73°C)
9
4/18/13 9:06 AM
4/18/13 9:06 AM
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