Henny Penny 600 EN - Manual (Page 42)

Model 500/561/600
3-30. BARBECUED RIBS
(Continued)
3. The ribs should be fried for 13 minutes at 275°F (135°C).
4. Ribs should then be brushed well on both sides with
barbecue sauce, or placed in a pan of warm sauce.
5. Hold ribs in a sauce at 150ºF (66°C), for 30 minutes so
flavor can permeate.
6. Racks of ribs that exceed 2-1/2 pounds (.9 kg) will need addi
tional time for frying. Use approximately 15 minutes for 3-pound
(1.4 kg) racks.
3-31. TOP SIRLOIN
STEAK AND
FILET MIGNON
1. For steak (6 to 8 oz. (.17-.23 kg) portions, normal thickness)
that is to be served brown outside with pink inside, fry for 4
minutes at 315°F (157°C).
2. To serve a steak with brown outside and no pink inside,
fry for 7 to 8 minutes at 315°F (157°C).
3-32. FISH FILLETS 1. Clean, wash and drain. Use 4 oz. (.11 kg) size pieces.
2. Marinate or bread.
3. Fry for 3-1/2 minutes at 315°F (157°C).
3-33. FROG LEGS 1. Clean, wash, and drain.
2. Marinate or bread.
3. Fry for 7 minutes at 315°F (157°C).
3-34. OYSTERS 1. Clean, wash, and drain. Remove shell particles.
2. Bread.
3. Fry at 2 minutes at 315°F (157°C).
3-35. SHRIMP 1. Clean, wash, and drain.
2. Bread.
3. Fry for 3 minutes at 315°F (157°C).
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