Hamilton Beach 35021 Manual Del Usuario página 8

Frying Chart
FOOD (FULL BASKET)
Frozen French Fries
Fresh-Cut French Fries
Frozen Onion Rings
Frozen Fish Sticks
Frozen Butterflied Shrimp
Frozen Chicken Tenders
FOOD (SINGLE LAYER)
Frozen Chicken Wing Pieces
Fresh Chicken Wing Pieces
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.
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FRYING TEMPERATURE
375°F (190°C)
375°F (190°C)
375°F (190°C)
350°F (180°C)
350°F (180°C)
375°F (190°C)
FRYING TEMPERATURE
375°F (190°C)
375°F (190°C)
• When cooking meat, poultry, or fish, use cooking thermometer
• Visit foodsafety.gov for more information on safe internal
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/.
COOKING TIME
8 to 10 minutes
7 to 9 minutes
6 to 8 minutes
4 to 6 minutes
3 to 5 minutes
3 to 5 minutes
COOKING TIME
8 to 10 minutes
7 to 9 minutes
to determine internal temperatures.
cooking temperatures.
INTERNAL TEMP/DONENESS
Brown and crisp
Brown and crisp
Brown and crisp
145°F (63°C)
145°F (63°C)
165°F (73°C)
INTERNAL TEMP/DONENESS
165°F (73°C)
165°F (73°C)
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