Hamilton Beach 35325 Manual Del Usuario página 8

Frying Chart
FOOD
Frozen French Fries
Fresh-Cut French Fries
Frozen Onion Rings
Frozen Fish Sticks
Frozen Butterflied Shrimp
Frozen Chicken Tenders
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" on page 10 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.
8
FRYING TEMPERATURE
375ºF (191ºC)
375ºF (191ºC)
375ºF (191ºC)
350ºF (177ºC)
350ºF (177ºC)
375ºF (191ºC)
375ºF (191ºC)
375ºF (191ºC)
COOKING TIME
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
7 to 9 minutes
INTERNAL TEMP/DONENESS
Brown and crisp
Brown and crisp
Brown and crisp
145ºF (63ºC)
145ºF (63ºC)
165ºF (74ºC)
165ºF (74ºC)
165ºF (74ºC)