Salton, Inc RHGDF14 - Manual (Page 19)

Cooking Chart
The following chart is intended as a guide only.The quantity of
food fried at 1 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 to your taste.
FOOD TEMPERATURE COOKING TIME
Mushrooms 285ºF 2 - 3 minutes
Onion Rings 300ºF 3 - 5 minutes
Fish fillets 340ºF 9 - 12 minutes
Chicken tenders 340ºF 7 - 10 minutes
Chicken pieces 340ºF 14 - 18 minutes
French fries (thin) 375ºF 4 - 8 minutes
French fries (thick) 375ºF 8 - 12 minutes
Shrimp (regular or jumbo) 375ºF 3 - 5 minutes
IMPORTANT: The USDA recommends that meats such as beef
and lamb, etc. should be cooked to an internal
temperature of 145ºF. Pork should be cooked to an
internal temperature of 160ºF and poultry products
should be cooked to an internal temperature of
170º - 180ºF to be sure any harmful bacteria has
been killed. When re-heating meat/poultry products,
they should be cooked to an internal temperature
of 165ºF.
NOTE: Frozen foods may require different cooking times and
temperatures; follow package directions. Remember,
never fill the Basket more than half full and remove
ice crystals from frozen foods before placing in the
hot oil.
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Recipes
BEER BATTER
A light batter good on fish and chicken.
1 cup all-purpose flour 3/4 cup flat beer
1/4 cup cornstarch 2 eggs, lightly beaten
1/4 tsp. cayenne pepper 2 Tbls. vegetable oil
1 tsp. garlic salt
Remove or lower Basket into oil before preheating. Combine all
dry ingredients. Add liquid ingredients and mix well. Allow batter
to chill in refrigerator for at least 1 hour before coating fish or
chicken. Dip food in batter and place into oil using a heat-
resistant metal spoon.
CRISPY BATTER
A thicker batter good on meats, fish, poultry and vegetables.
3/4 cup all-purpose flour 1 cup water
1/4 cup cornstarch 2 tsp. baking powder
dry bread crumbs, fine-dry (plain or seasoned)
1 tsp. salt
Combine all dry ingredients, except bread crumbs. Add water
and mix until smooth. Dip food in batter and then coat with
bread crumbs. Place into raised Basket. Lower Basket into oil.
FLOUR COATING
A plain coating good on meats, fish and poultry.
1/2 cup all-purpose flour 1 tsp. salt
1/4 tsp. pepper
Combine all ingredients together. Coat food and place in Basket.
Lower Basket into oil. For flavor variation, add 1/2 tsp. of dried
thyme, tarragon, basil, poultry seasoning, or 1 tsp. of curry powder
to flour mixture.
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