Hamilton Beach 35021 Use & Care - Page 8
Frying Chart
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Frying Chart FOOD (FULL BASKET) Frozen French Fries Fresh-Cut French Fries Frozen Onion Rings Frozen Fish Sticks Frozen Butterflied Shrimp Frozen Chicken Tenders 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) FOOD (SINGLE LAYER) Frozen Chicken Wing Pieces Fresh Chicken Wing Pieces FRYING TEMPERATURE 375°F (190°C) 375°F (190°C) 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 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) 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. 8 840217100 ENv05.indd 8 • 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/. 4/30/12 11:42 AM