Hamilton Beach 35210 Manual De Instrucciones página 8

Frying Chart
FOOD
Frozen french fries
Freshly cut french fries
Frozen onion rings
Frozen fish sticks
Frozen butterflied shrimp
Frozen chicken tenders
Fresh chicken wing pieces (3/4 full basket)
Do not fill Basket more than 3/4 full.
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" 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
COOKING TIME
FRYING Models 35210, 35335,
TEMPERATURE
375°F (190°C) 2 to 3 minutes
375°F (190°C) 7 to 8 minutes
375°F (190°C) 2 to 3 minutes
350°F (180°C) 2 to 3 minutes
350°F (180°C) 3 to 4 minutes
375°F (190°C) 3 to 5 minutes
375°F (190°C) 8 to 10 minutes
COOKING TIME
35336 Model 35032
12 to 14 minutes
15 to 18 minutes
3 to 5 minutes
3 to 5 minutes
2 to 4 minutes
5 to 7 minutes
13 to 15 minutes
• Cut food into similar-sized pieces so they fry and cook at the same
rate.
• Immerse your food or Fry Basket slowly and raise it carefully and
slowly from the oil when done frying.
If you live in a high-altitude area:
The Extension service will have detailed information about cooking for
your area. For more information on high-altitude cooking, please visit:
www.fsis.usda.gov/shared/PDF/High_Altitude_Cooking_and_Food_
Safety.pdf
INTERNAL TEMP/
DONENESS
Brown and crisp
Brown and crisp
Brown and crisp
145°F (63°C)
145°F (63°C)
165°F (73°C)
165°F (73°C)