Hamilton Beach 35335G Use and Care Manual - Page 8

Frying Chart FOOD Frozen french fries Freshly cut french fries Frozen onion rings Frozen fish sticks Frozen butterflied shrimp Frozen chicken tenders Fresh chicken wing pieces (3/4 full basket) Do not fill Basket more than 3/4 full. 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) 375°F (190°C) COOKING TIME Models 35210, 35335, 35336 2 to 3 minutes 7 to 8 minutes 2 to 3 minutes 2 to 3 minutes 3 to 4 minutes 3 to 5 minutes 8 to 10 minutes COOKING TIME Model 35032 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 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) 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. • When cooking meat, poultry, or fish, use cooking thermometer to determine internal temperatures. Visit foodsafety.gov for more information on safe internal cooking temperatures. • Cut food into similar-sized pieces so they fry and cook at the same rate. • Immerse your food or Fry Basket slowly and raise it carefully and slowly from the oil when done frying. If you live in a high-altitude area: The Extension service will have detailed information about cooking for your area. For more information on high-altitude cooking, please visit: www.fsis.usda.gov/shared/PDF/High_Altitude_Cooking_and_Food_ Safety.pdf 8