Wolfgang Puck BDFR0060 - Manual (Page 10)

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Guidelines for Deep-Frying
1 Always fry food between the temperatures of 350-375° unless recipe
specifies otherwise. Cooking at lower temperatures allows for more
oil absorption, which makes the food taste greasy.
2 Make sure READY indicator is on before lowering food into oil.
3 Never fill the basket greater than the MAX line as indicated on the
basket near the handle. Too much food will prevent the food from
moving around and browning evenly. In addition, it may slow down
the cooking time. Fry in smaller batches for faster, crispier fried food.
4 When selecting oil to use in your Deep Fryer, choose a high
quality brand of peanut oil, canola oil, or vegetable oil. These fats
can withstand high temperatures well. Do not use butter, margarine,
animal fats or olive oil because these smoke at lower temperatures.
Do not mix different oils. Do not use shortening or lumps of fat as
your Deep Fryer thermostat will overheat and could cause a
flash fire.
5 To extend the frying life of your oil, always add 15 - 20% new oil or fat
each time you fry. This translates to approximately 1/2 to 1 cup new
oil each time you fry.
6 Cover and refrigerate the oil or fat between uses to
maintain freshness.
7 Change oil often and dispose of responsibly. Do not pour down the
sink drain. Check with local regulations for proper disposal.
8 Keep oil for frying seafood and fish separate from oil used for
potatoes and other milder items.
9 Before Deep frying any foods, remove excess moisture by blotting
well with a paper towel.
10 Do not add water, wet foods, or icy frozen foods to hot oil, because
this will cause the oil to spatter, which may result in injury.
11 When frying battered foods, shake off any excess batter or coating
before putting in the oil.
12 Never pour salt into the oil. Instead, salt the food while it is hot and
draining on a paper towel.
13 Frozen foods can be cooked in the basket. Follow directions on food
package. Use caution when lowering the basket in the oil, as the ice
crystals can cause spattering. Always lower slowly into the oil.
14 After cutting potatoes for French fries or potato chips, wash in cold
water to remove starch. This will keep them from sticking together.
Dry completely before frying.
15 Never place any plastic utensils into hot oil. Do not pour hot oil into
plastic containers.
16 Never drain hot oil from the spout, always unplug your Fryer and
allow it to completely cool before draining
Frying Guide
Cooking times are suggestions. Adjust them according to your own
preference and the amount of food being cooked. Do not cook more
than 3.0 lbs of food and not to exceed the MAX line as indicated on the
frying basket
Food Temperature Time (minutes)
Chicken breasts 350° F 15 to 20
Chicken drumsticks 350° F 12 to 15
Chicken fingers 350° F 12 to 15
Doughnuts 350° F 2 to 4
Eggplant 350° F 5 to 7
Fish filets, breaded 350° F 5 to 6
Fish in batter 325° F 6 to 8
French fries 375° F 5 to 7
Fries, steak 375° F 5 to 7
Mushrooms 350° F 3 to 5
Onion rings 350° F 5 to 7
Pork chops, breaded 350° F 7 to 10
Potato chips 375° F 5 to 8
Shrimp 350° F 2 to 4
Veal cutlets 340° F 7 to 10
WARNING: Do not add water, wet foods or icy frozen foods to cooking
oil, because this will cause the oil to splatter and may result in injury. Do
not move the Deep Fryer while cooking, or at any time when the oil is
hot. Do not attempt to drain the oil while the oil is hot. To check food
during frying, look through the viewing window or you may carefully
open the lid by using the black handle only. Do not touch any metal
surfaces of your Deep Fryer as they are hot and can cause burns. Do not
place your hands above the filter vent on the lid while cooking, as the
steam is hot and can cause burns.
HSN_DeepFryerManual 6/21/10 10:48 AM Page 17