Home Cookin Professional Style Deep Fryer User Manual - Frying Time and Temperature

10

Frying Time and Temperature

The frying times in this chart are a guide and should be adjusted to suit 

the different quantities or thickness of food and to suit your own taste.

Preheat  time  is  7–10  minutes  for  fryer  to  reach  desired  temperature. 

(Ready light will cycle On/Off during frying as temperature fluctuates due 

to food load.)

NOTE: Prepackaged frozen cooked chicken may cook faster than above time.

Tips for oil use and storage:

•  Do  not  use  seasoned  or  flavored  oil  such  as  walnut,  olive  oil,  lard 

or  drippings  because  they  have  a  low  smoke  point.  Use  blended 

vegetable oil, pure corn oil, sunflower oil, soybean oil or grape seed oil 

(canola oil) because these oils have a high smoke point. Peanut oil is 

not recommended because it impacts the flavor greatly.

•  Oils should never be mixed when deep frying.

•  High heat, water and burnt food particles break down the oil’s smoke 

point.

•  Replace oil if you notice:

•  Excessive smoking at normal temperatures

- Strong oil discoloration

- A rancid smell

- Excessive foaming around the frying food

• Oil darkens with use because the oil and food molecules burn when 

subjected  to  high/prolonged  heat.  The  more  you  use  an  oil,  the  more 

slowly it will pour. Its viscosity changes because of changes to the oil’s 

molecular  structure.  When  smoke  appears  on  the  oils’  surface  before 

the  temperature  reaches  375°F/190°C,  your  oil  will  no  longer  deep-fry