COOKING CHART
WARNING! ALWAYS USE A MEAT THERMOMETER TO ENSURE THAT MEAT AND FISH
ARE COOKED THOROUGHLY BEFORE EATING.
The following chart is intended as a guide only. The quantity of food fried at one time
may alter the total cooking time necessary. Remember, frying smaller batches will result
in better cooking times and a higher food quality. Adjust cooking temperature and cooking time
as necessary to your taste.
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc.
should be cooked to an internal temperature of 145º F/63º C. Pork should be cooked
to an internal temperature of 160º F/71º C and poultry products should be cooked
to an internal temperature of 170º F/77º C - 180º F/82º C to be sure any harmful bacteria
has been killed. When reheating meat/poultry products, they should also be cooked
to an internal temperature of 165º F/74º C.
NOTE: Frozen foods may require different cooking times and temperatures;
follow package directions. Use 375º F/191º C for all foods that have package instructions
for a higher temperature and adjust times as necessary.
IMPORTANT: Remove ice crystals from frozen foods before placing in the hot oil.
CAUTION: NEVER ll the fry basket more than 2/3 full.
FOOD TEMP COOKING TIME
Mushrooms 284º F/140º C 2-3 minutes
Eggplant 340º F /170º C 5-8 minutes
Onion Rings (fresh) 300º F /150º C 4-7 minutes
Onion Rings (frozen) 375º F /190º C 5-8 minutes
Chicken tenders 355º F /180º C 7-10 minutes
Chicken pieces 375º F /190º C 12-15 minutes
French fries (fresh) 375º F /190º C 9-15 minutes
French fries (frozen) 375º F /190º C 10-16 minutes
Broccoli 356º F /180º C 4-5 minutes
Shrimp 375º F/190º C 3-5 minutes
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