Foods should be crisp when deep fried. If results are soggy, the oil isn’t hot enough. This can be attributed to one or more of the following:

  • Not enough preheating time
  • Temperature too low
  • Too much food in the basket
    (do not fill more than two thirds full)
  • Do not use solid frying oil, only use liquid oils

NOTE: If cooking large quantities of food (approx 1.25–1.75lbs), it is not recommended to cook with the lid on due to the possible build up of excess condensation.

Charts

Cooking temperatures and times were determined using fresh peanut oil. (Only 4–5 uses.)

Cooking Guide

FOODTEMPTIME
Mushrooms320°F3-4 mins
Chicken pieces (crumbed)350°F12-15 mins
Chicken Strips355°F3-4 mins
Shrimp (raw, crumbed)350°F3-4 mins
Fish cakes or pieces375°F4-6 mins
Onion rings375°F2-4 mins
Potato wedges350°F7-10 mins
Spring rolls, small355°F4-6 mins
Fruit fritters355°F4-5 mins

Preset Weights/Temperatures/Time Chart

Variations in thickness and variety of fish, potatoes, and chicken will vary the cooking times.

 QUANTITYTEMPTIME
FROZEN FOOD
Frozen fries1-pound batches350°F6 min
Frozen battered/crumbed fish fillets3-4 pieces
(~10oz total weight)
320°F6 min
Frozen crumbed calamari / salt and pepper squid8oz batches355°F2 min
FRESH FOOD
Fresh crumbed fish6 fillets
(8oz total batch weight)
320°F3.5 min
Fresh battered fish fillets2-3 fillets, 3.5oz each385°F4 min
Fresh chicken wings6355°F7 min
Homemade donuts2-3 x 3.5-inch donuts375°F4 min
Fresh crumbed calamari / salt and pepper squid7oz batches355°F1 min
Hand-cut fries1 pound hand-cut fries
1/4 to 1/2 inch thick
1st Fry:
Preheat 325°F

2nd Fry:
Preheat 375°F
8 min

3 min
Hand-cut fries2 pounds hand-cut fries
1/4 to 1/2 inch thick
1st Fry:
Preheat 325°F

2nd Fry:
Preheat 355°F
8 min

3 min
Hand-cut fries: Single fry1 pound hand-cut fries
1/4 inch thick
375°F8 min
Hand-cut fries: Single fry2 pounds hand-cut fries
1/4 inch thick
375°F12 min

NOTE: These times and temperatures are specific for the weights.

Tips on Oil

  • The smoke point of different fats is determined by the free fatty acid content of the fat. Generally, the lower the free fatty acid content, the more stable the fat and the higher the smoke point.
  • Free fatty acid levels are generally lower in refined vegetable oils, with a smoke point of around 445°F. Whereas animal fats are around 375°F.
  • The smoke point of a deep-frying fat is lowered every time it is used. Food particles are always left behind after cooking, which lowers the smoke point of the fat.
  • Suitable oils for deep frying include: Peanut oil, Vegetable oil, Canola oil, Safflower oil and Rice Bran oil.

When should I change the oil? What should I look for?

It is recommended to change the oil every week if deep fryer is used every day.
If using once or twice a week, the oil can be changed every three weeks.
There are distinct indicators that will show you when your oil is no longer deep frying effectively. These include:

  • The surface of the oil will begin to foam once heated.
  • Smoke will appear on the surface of the oil before the recommended deep frying temperatures are reached.
  • Oils can develop an ‘off’ smell. This indicates that the oil has become rancid.
  • The oil’s odor is that of the foods you have cooked; for example, seafood.
  • The oil will change in viscosity, that is, it will pour slowly and become thick with a syrupy appearance.