Henny Penny 600 EN - Manual (Page 11)

Model 500/561/600
3-4. PRODUCT COOKING
GUIDELINES The following table provides the suggested frying times and temperatures
for single-stage cooking, using the Henny Penny Pressure Fryer com-
bined with our special blends of PHT Fryer Breading Mixes.
All the suggested time and temperature settings are for a 10
pound (4.5 kg) load.
Product (size per piece) Temperature Time(Min.)
Chicken 315ºF (157ºC) 10-11
(2-1/4 lbs (1 kg), 8 or 9 pieces)
Fish 315ºF (157ºC) 3.5
(4 ozs (.11 kg))
Shrimp 315ºF (157ºC) 2
Trout 315ºF (157ºC) 5
(10 to 16 ozs (.28-.45 kg))
Pork Chops 315ºF (157ºC) 5
(4 to 5 ozs,(.11-.14 kg),
1 /
2
to 3 /
4
ins (12.7-19 mm) thick)
Ribs 275°F) (135ºC) 14
(2-1/2 lb (1.13 kg) rack)
Cubed Steak 315ºF (157ºC) 5
(6 to 10 ozs,(.17-.28 kg),
1/4 to 1 in (6.4-25.4 mm) thick)
Veal Cutlet 315ºF (157ºC) 4
(4 ozs (.11 kg))
Potatoes 315ºF (157ºC) 8
(10 lbs (4.5 kg), cut in wedges)
608 3-11