Proctor Silex 35041 Manual Del Usuario página 12

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Frying Chart
FOOD
Frozen French Fries
Fresh-Cut French Fries
Frozen Onion Rings
Frozen Fish Sticks
Frozen Butterflied Shrimp
Frozen Precooked Chicken
Tenders
Frozen Precooked 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" on page 12 for more information to obtain
best results.
• Always follow package directions.
• When cooking meat, poultry, or fish, use cooking
thermometer to determine internal temperatures.
• Visit foodsafety.gov for more information on safe internal
cooking temperatures.
FRYING
TEMPERATURE COOKING TIMES
375ºF (191ºC) 2 to 3 minutes
375ºF (191ºC) 7 to 8 minutes
375ºF (191ºC) 2 to 3 minutes
350ºF (177ºC) 2 to 3 minutes
350ºF (177ºC) 3 to 4 minutes
375ºF (191ºC) 3 to 5 minutes
375ºF (191ºC) 8 to 10 minutes
375ºF (191ºC) 7 to 9 minutes
10
INTERNAL TEMP/
DONENESS
Brown and crisp
Brown and crisp
Brown and crisp
145ºF (63ºC)
145ºF (63ºC)
165ºF (74ºC)
165ºF (74ºC)
165ºF (74ºC)