PROFESSIONAL DEEP FRYER
DF175
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
place. See detailed assembly instructions.
18. Do not use this appliance for other than intended use.
19. Periodically check for looseness of screws or nuts and
retighten them. CAUTION: Overtightening can result in
stripping of screws or nuts or cracking of handle or feet.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1. READ ALL INSTRUCTIONS.
20. Do not exceed 60 minutes ON time within a period of 2 hours.
2. Unplug from outlet when not in use and before cleaning.
Allow to cool before putting on or taking off parts, and
before cleaning the appliance. Extreme caution must be
used when moving an appliance containing hot oil or
other liquids.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
IMPORTANT SAFETY TIPS
1. Always keep lid closed while deep fryer is cooking food. Use
basket handle to raise and lower basket. After removing lid,
always raise basket out of hot oil, rest on basket hook and
allow food to drain for 10 to 20 seconds.
3. Do not touch hot surfaces. Use handles and knobs.
4. To protect against electric shock, do not immerse control
panel, cord, plug or deep fryer in water or other liquids.
5. This appliance is not for use by children. Close supervision is
necessary when any appliance is used near children.
6. Never leave appliance unattended when it is connected to the
power outlet.
2. BEWARE OF STEAM WHEN OPENING LID.
7. Always attach breakaway cord to appliance first, then plug
into wall outlet. To disconnect, turn the switch to Standby, then
remove plug from wall outlet.
3. Wet food should be dried first with paper towels. Remove
loose ice from frozen foods. Close the lid when frying. Beware
of oil splattering when food is put into the oil.
8. Do not operate any appliance with a damaged cord or plug, or
after the appliance malfunctions or has been damaged in any
manner. Return appliance to the nearest authorized service
center for examination, repair or adjustment.
9. The use of attachments not recommended or sold by the
manufacturer may result in fire, electric shock or injury.
4. Keep appliance at least 4 inches away from walls or other
objects during operation. Do not place any objects on top of
appliance while it is operating.
5. Be sure oil container is filled to at least the minimum oil level.
Do not fill above the maximum. Do not operate appliance
without oil or with an insufficient amount of oil. Never pour oil
into heated oil container.
10. Do not use outdoors.
6. Do not operate this appliance if the lid and the oil container are
not completely dry.
11. Do not let cord hang over edge of table or counter, or touch
hot surfaces.
7. Keep this fryer out of reach of children while in use and away
from edges of countertops, where it could be pulled off or
pushed over by children.
8. Do not use any solid/hydrogenated oil, shortening or lard
in this deep fryer.
12. Do not place on or near a hot gas or electric burner, or in a
heated oven.
13. Do not operate under cabinets.
14. The appliance will automatically shut off if operation exceeds
12 minutes without oil. If this occurs, resetting of the appliance
is required.
CAUTION: To prevent damage to countertop or tabletop finish, use
a nonflammable, heat-resistant coaster or placemat between the
appliance and the countertop or tabletop surface. Never place on
carpet, furniture, or other combustible materials.
15. If appliance still does not function after following reset
instructions, please contact a Waring Certified Customer
Service Center for assistance.
17. Be sure handles are properly attached to basket and locked in
1
2
PARTS
Breakaway Cord and Polarized Plug
1. Lid
7. Brushed Stainless
Steel Body
8. Reset Button
9. Control Knob
10. Digital Timer
This appliance features a breakaway cord and polarized plug
(one blade is wider than the other).
2. Basket with Collapsible
Handle
3. Heating Element
4. Power ON Indicator Light
5. Oil Ready Indicator Light
6. Enamel-Coated Oil Con-
tainer with Pouring Spout
The breakaway cord is designed to
quickly disconnect from the appliance
when a pulling force is applied.
NOTE: The breakaway cord can fit into
the appliance in only one direction. Please
refer to printing on the cord connector that
states “this side up.” To reduce the risk of
electric shock, a polarized plug is featured.
This plug is intended to fit only into a polar-
ized outlet. If the plug does not fit into the
outlet, reverse the plug. If it still does not
fit, contact a qualified electrician. Do not
attempt to modify the plug in any manner.
SHORT CORD INSTRUCTIONS
CAUTION: A short power supply cord is provided to reduce the risk
of personal injury resulting from becoming entangled in or tripping
over a long cord.
EXTENSION CORD USE
An extension cord or longer detachable cord is not recommended
for use with deep-fat fryers.
ELECTRIC POWER
If the electrical circuit is overloaded with other appliances, your
appliance may not operate. It should be operated on an electrical
circuit that is free from other appliances. If you are not sure of the
reason for overloading or cannot find a separate circuit, contact a
qualified electrician.
3
4
®
will beep several times and show 00 in the display. To cancel,
press button and reprogram timing. Maximum frying time is
60 minutes.
CAUTION: The timer will not turn off when the
programmed time is completed.
HOW TO USE YOUR WARING PRO
PROFESSIONAL DEEP FRYER
1. This appliance is designed for household use only.
It is not intended for commercial use.
2. Before you use the Waring Pro® Professional Deep Fryer for the
first time, remove all packaging materials and follow cleaning
instructions in this book.
12. When recommended frying time has elapsed, raise the basket
to see if the food has reached the required golden color. If the
food is done, carefully lift and hang basket on edge of the oil
reservoir. Allow oil to drain 10 to 20 seconds. Remove basket,
and place cooked food onto absorbent paper towels.
NOTE: To preserve oil quality, do not add salt or spices to the
food until after it has been removed from the fryer.
13. When cooking is finished, turn temperature control to
Standby. Unplug the breakaway cord from the wall outlet
before detaching from the appliance.
3. Lift off lid covering oil container.
4. Remove basket from oil container. Attach handle to basket by
squeezing posts and assembling as in diagram.
5. Pour approximately 3.25 liter (3.4 quart) of good quality
vegetable, corn, canola, soybean, or peanut oil into reservoir
until it reaches a level between the MIN and MAX marks inside
the container. DO NOT OVER- OR UNDER-FILL.
CHANGING THE TIMER BATTERY
1. Insert flat head screw driver or similar object into opening of
left side of timer (located on the control panel) and push up to
release the timer housing.
2. Once timer housing has been removed, turn upside down and
remove battery cover. Replace with a L1154 button cell battery.
3. Place timer housing back into control panel.
CLEANING & MAINTENANCE INSTRUCTIONS
6. Put lid on deep fryer. Make sure the switch is on Standby.
7. Attach breakaway cord to the back of the appliance, then plug
into outlet.
1. Always unplug appliance, detach the breakaway cord and let
the oil cool down to room temperature before cleaning.
2. Remove lid.
3. Lift out basket.
8. When unit is plugged in, power light will turn on.
9. Set the temperature control knob to the desired temperature.
The oil Ready light will turn green once the oil has reached the
desired temperature.
4. The control panel should never be immersed in water or other
liquids. Clean the outer surface of the heating element with a
damp cloth containing mild soap solution or plain water.
5. Once oil has cooled, detach the container from the stainless
steel body and use the spout on the corner to pour oil into a
suitable container.
10. Remove lid and put food into basket. Lower basket into oil and
replace lid.
CAUTION: Oil is hot. Please use caution when placing food
into hot oil.
6. The frying basket should be hand washed before first use and
should be seasoned with oil before going into the dishwasher
for the first time. Lid, oil container and frying basket are
dishwasher safe. Dry parts thoroughly after cleaning.
11. To set timer, press until desired frying time appears. Time will
flash twice and then go solid to start countdown process.
Timer will count down in minutes. The timer will countdown in
seconds for the last minute. When the time is reached, the fryer
5
6
7. The stainless steel body is submersible and should be washed
by hand with warm soapy water.
8. Ensure that both the lid and the oil container are completely
dry after washing and before use.
9. After cleaning, reassemble oil container, heating element,
basket and lid onto deep fryer. The heating element must be
seated properly or appliance will not operate.
Remove the control panel and heating element from the unit.
CAUTION: Heating element is extremely hot. Allow it to cool
thoroughly before removing it. You will find a reset button on the
front of the control panel below the controls. Using a toothpick
or another long, thin object, push the reset button and replace
the control panel.
10. Warning: When cleaning, use care – under-edge of
deep fryer is sharp.
11. For storage, basket handle can be folded down to fit
inside container.
NOTE: The unit will not work if the control panel is not properly
mounted. Plug the unit back in, turn on and continue use. If
the unit still does not operate, repeat the steps above or call a
Waring Certified Customer Service Center for assistance.
12. Tip: For ease in cleaning, wipe control panel with damp
microfiber cloth. Microfiber cloths are available in most
kitchenware stores.
HINTS
• When cooking foods dipped in
NOTE: Oil staining on the heating element and oil container
can be easily cleaned with a plastic scrubbing pad.
fresh batter, first lower basket.
Using tongs, add food directly
13. NEVER PUT THE CONTROL PANEL IN WATER OR OTHER
LIQUID TO CLEAN. Wipe it with a damp cloth or sponge.
Do not use abrasive cleansers, which could scratch the surface.
to oil. Use basket to lift out food
when finished cooking.
• Sort or cut food into pieces of
14. NOTE: Any other servicing should be performed by an
uniform size. All the food will
then be cooked in the same
authorized service representative.
amount of time. To reduce splat-
SAFETY FEATURES
tering, remove excess moisture or ice from food.
• Store oil in oil container for a limited time. When oil has cooled
to room temperature, pour into a suitable container with lid and
refrigerate.
The Waring Pro® Professional Deep Fryer is equipped with the
following features to ensure safety:
• Safety Interlock – The control panel/heating element must be
• The oil does not need to be changed after each use. In general,
the oil will be tainted rather quickly when frying food containing
a lot of protein (such as poultry, meat or fish). When oil is mainly
used to fry potatoes and it is filtered after each use, it can be
used 8 to 10 times. However, do not use the oil for longer than
6 months.
properly seated or deep fryer will not operate.
• Breakaway Cord – The cord is designed to quickly
disconnect from the appliance when a pulling force
is applied.
• It is important to follow the temperature recommendation for
every recipe. If the temperature is too low, the fried food absorbs
oil. If the temperature is too high, a crust quickly forms on the
outside while the inside remains uncooked.
• For best results, drop freshly sliced food into basket one piece
at a time.
• Thermostat Overload Protection – Your Waring Pro®
Professional Deep Fryer is equipped with thermostat overload
protection. If the unit heats up beyond the recommended tem-
perature level, the deep fryer will automatically turn off. To reset,
unplug the unit from the wall outlet and allow it to cool down.
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8
FRYING FROZEN FOODS
Applesauce Spice Doughnuts
Makes about 16 doughnuts
• Due to their extremely low temperature, frozen foods inevitably
lower the temperature of the oil. For best results, do not overload
the basket with frozen foods.
21⁄3
2
¼
½
1⁄8
cups unbleached, all-purpose flour, divided
teaspoons baking powder
teaspoon salt
• Follow the instructions on the frozen food package for cooking
time and temperature.
teaspoon cinnamon
• Frozen foods are frequently covered with a coating of ice
crystals, which should be removed before frying. Lower the
basket very slowly into the oil in order to ensure that oil does
not boil over.
teaspoon ground allspice
pinch freshly grated/ground nutmeg
cup granulated sugar
tablespoon plus 1 teaspoon vegetable shortening
cup applesauce
large egg
vegetable oil for frying
flour for dusting
powdered or granulated sugar for dusting
½
1
2∕
1
FILTERING AND CHANGING THE OIL
3
• Make sure the Waring Pro® Professional Deep Fryer is
unplugged and the oil has cooled before cleaning or storing.
• The oil does not need to be changed after each use. In general,
the oil will be tainted rather quickly when frying food containing
a lot of protein (such as poultry, meat or fish). When oil is mainly
used to fry potatoes and it is filtered after each use, it can be
used 8 to 10 times. However, do not use the oil for longer than
6 months.
Using a whisk, blend together the flour, baking powder, salt, and
spices in a medium bowl; reserve. Put the sugar and shortening in
a large bowl. With an electric mixer on low speed, beat to blend
and break up the shortening. Add the applesauce and egg; beat
until smooth. Add the flour mixture in two additions and blend on
medium speed until mixed. Cover dough and chill for at least 1 hour.
Divide dough into two equal portions. Place one portion of dough on
a generously floured surface and dust with flour. Roll out to ½-inch
thickness. Cut dough with a floured doughnut cutter and place
doughnuts on a waxed paper-lined baking sheet or tray. Repeat
with remaining dough. Re-roll scraps and repeat.
• WARNING: Always remove the plug from wall socket
before cleaning. Allow the Waring Pro® Professional Deep Fryer
and the oil to cool completely (approximately 2 hours) before
cleaning. Never immerse the control panel, cord or plug in water
or any other liquid.
RECIPES
Heat vegetable oil in Waring Pro® Professional Deep Fryer until it
reaches 375°F. Carefully lower 3 doughnuts into the hot oil – do not
overcrowd! Fry on each side, about 1½ to 2 minutes, turning with a
slotted spoon or wire skimmer. Remove and drain on layered paper
towels. Pat gently to remove any excess oil and sprinkle with desired
amount of sugar.
Tips for Frying Breads
Heat oil to 375°F unless recipe specifies otherwise. A cube of bread
should brown in approximately 60 seconds. Correct temperature
is extremely important. If the temperature is too high, breads will
brown before the insides have cooked; if it is too low, the bread will
absorb the fat and become soggy and greasy.
Cook only as much bread as will float easily in the oil. Too much
added to the Waring Pro® Professional Deep Fryer will cause the
temperature to drop, and the pieces will be difficult to turn. Turn
bread when it rises to the top of the oil, taking care not to pierce it.
Lift cooked breads from the fryer; allow them to drain for a moment,
then place on paper towels to drain.
9
10
Hush Puppies
Spicy Buffalo Wings
Makes about 12 to 20 pieces
Makes 16 pieces
oil for frying
cup cornmeal
8
1∕3
chicken wings
cup unsalted butter, melted
1
¼
1⁄8
2
2
3
teaspoon salt
teaspoon baking soda
tablespoons finely chopped white or green onion
tablespoons plus 2 teaspoons buttermilk
tablespoons plus 2 teaspoons water
3 to 6
tablespoons “Louisiana-style” hot sauce
(such as Frank’s Louisiana Red Hot!TM)
teaspoons cider vinegar
2
oil for frying
blue cheese dressing and celery sticks, carrot sticks,
zucchini sticks
Heat oil in the Waring Pro® Professional Deep Fryer until it
reaches 375°F. While the oil is heating, make the Hush Puppy batter.
Combine cornmeal, salt and baking soda in a medium bowl. Stir
in onion. Add buttermilk and water – stir just to moisten the dry
ingredients. Form into rounded tablespoonfuls, drop carefully into
the hot oil and fry until golden brown, turning once with a slotted
spoon or wire skimmer. Remove from the oil. Drain on layers of
paper towels. Serve immediately.
Cut wing tips from wings and discard or reserve for making chicken
stock. Split each wing at the joint and cut through so there are 2
pieces from each wing. Rinse and dry completely. In a large bowl,
combine the melted butter, hot sauce and cider vinegar and stir until
completely blended. Heat oil until it is 375°F. Put half the wings into
the Waring Pro® Professional Deep Fryer and cook until browned
and crispy, about 12 to 15 minutes. Remove wings; drain briefly on
layered paper towels. Then stir hot, crispy wings into the hot sauce
mixture. Repeat with remaining wings. Serve hot with cold vegetable
sticks and blue cheese dressing.
Note: If you have some guests who do not appreciate hot and spicy,
fry the wings as instructed and toss with your favorite BBQ sauce or
honey mustard sauce. For “suicidal” strength wings, add Tabasco®
or other hot sauce along with the Louisiana-style hot sauce.
Blue Cheese Dressing
½
½
½
cup mayonnaise (regular or lowfat)
cup sour cream (regular or lowfat)
cup crumbled blue cheese
1
¼
teaspoon finely chopped garlic
cup finely chopped parsley
1 to 2
1
tablespoons finely chopped onion
tablespoon fresh lemon juice
Put all ingredients in a bowl and stir well to blend. Cover and
refrigerate for at least 30 minutes before serving to allow flavors
to blend.
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12
Fried Calamari
Herbed Beer Batter Onion Rings
Makes about 3 servings
Makes 2 to 4 servings
1½
pounds cleaned calamari, including some tentacles
vegetable oil for frying
cups unbleached, all-purpose flour
teaspoons finely chopped parsley
teaspoon granulated garlic
teaspoon each: kosher salt and freshly ground pepper
marinara sauce for dipping
fresh lemon wedges for garnish
¾
1
½
1
1
¾
1 to 2
cup plus 2 tablespoons lager or ale
cup unbleached, all-purpose flour
cup chopped fresh parsley
tablespoon chopped fresh thyme
teaspoon finely chopped fresh garlic
teaspoon kosher salt
11∕3
2
¾
¾
onions (about 1 pound total)
flour for dusting
vegetable oil for frying
Rinse and drain the calamari; place on thick layers of paper towels,
pressing and blotting them completely dry with another layer of
paper towels on top. Cut the bodies into ½-inch rings, and cut
tentacles into halves or quarters if large. Heat oil to 360°F in the
Waring Pro® Professional Deep Fryer. Preheat the oven to 500°F.
Line two cookie sheets with a triple thickness of paper towels. Put
the flour, parsley, granulated garlic, salt, and pepper into a jumbo
resealable food storage bag. Working with about a quarter of the
calamari at a time, drop calamari into the bag, seal and shake.
Squeeze the sides of the bag to completely coat the calamari.
Take care that the pieces are individually coated and not stuck
together. Remove from the bag and place on a baking sheet lined
with plastic wrap. Repeat until all the calamari have been coated
evenly with flour mixture.
kosher salt for sprinkling
In a medium bowl, whisk the beer into the flour until smooth.
Stir n the parsley, thyme, and garlic. Let batter stand 30 minutes.
Stir in salt. Cut onion crosswise into ½-inch thick slices. Remove
and discard skin, stem and root ends. Separate slices into rings.
Toss lightly with flour. Heat the vegetable oil in the Waring Pro®
Professional Deep Fryer until it reaches 375°F. Working with about
4 or 5 rings at a time, dip each ring into batter, and allow excess to
drip off. Carefully lower coated onion rings into deep fryer, one at a
time. Fry until golden, turning as needed, about 1 to 2 minutes. Lift
out with tongs and place on layered paper towels to drain. Sprinkle
with kosher salt while hot, and serve.
Gently add calamari to hot oil, about 1 to 1½ cups at a time, trying
to let all the pieces drop in separately. Do not crowd the calamari,
because crowding will drop the temperature of the oil. The calamari
will be pale golden and just cooked in about 40 to 60 seconds.
Do not overcook – they will become tough. Lift the calamari out,
using a slotted spoon or metal skimmer, and drain in a single layer
on prepared cookie sheets. Repeat with the remaining calamari.
When all the calamari have been fried, reheat them in the 500°F
oven for several minutes. Sprinkle lightly with a little more salt,
and serve with warm marinara sauce for dipping.
13
14
Better than Fast Food French Fries
Crispy Chicken Fingers
with Honey Mustard Sauce
Makes about 6 servings
Makes 6 servings
peanut or vegetable oil for frying
russet potatoes
kosher salt and freshly ground pepper to taste
2
3
3
1
tablespoons kosher salt
tablespoons brown sugar
cup boiling water
Heat the oil in the Waring Pro® Professional Deep Fryer to 325°F.
Cut potatoes into french fry-cut uniform sticks (about 6 x 6 mm)
or into slices ¼ inch or less thick. As you cut, put the potatoes in
a bowl of ice water to keep them from turning brown.
12
4
1
½
¼
¼
¼
ice cubes
skinless, boneless chicken breast halves
cup unbleached, all-purpose flour
teaspoon kosher salt
teaspoon freshly ground pepper
teaspoon paprika
Drain and dry the potato strips completely and thoroughly.
They cannot be at all wet, or the oil will spatter and spit. Fry the
potatoes in small batches. Cook for about 3 minutes, remove
and drain on layers of paper towels. Increase temperature of oil
to 375°F. In small batches again, fry the potatoes for a second time,
this time about 4 minutes, until golden and crispy. Drain on fresh
layers of paper towels. Season to taste and serve immediately.
Seasoning suggestions: herb blends, Cajun or Creole seasonings,
and chili powder.
teaspoon granulated garlic powder
oil for frying
¾
cup buttermilk or regular milk
Honey Mustard Sauce
½
¼
cup honey
cup Dijon mustard (regular or grainy)
Combine salt, sugar and boiling water in a medium-large heat-proof
bowl. Stir until sugar and salt are completely dissolved. Add ice.
Cut chicken into ½ x 2-inch strips. Place cut chicken in the chilled
brine mixture and refrigerate for 30 to 60 minutes. Combine the
flour with the salt, pepper, paprika, and granulated garlic in a
shallow bowl. Blend honey and mustard to make honey mustard
sauce. When ready to cook, drain chicken and pat completely dry.
Heat the oil in the Waring Pro® Professional Deep Fryer to 350°F.
Dip the drained and dried chicken strips in buttermilk and roll in
flour to coat well. Place the strips on a plate. Carefully place the
chicken strips in the hot oil in batches. Cook, turning once, about
3 to 4 minutes per side. Drain on layers of paper towels and serve
with honey mustard sauce.
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DEEP FRYING GUIDE – Fresh or Uncooked Foods
DEEP FRYING GUIDE – Prepared Foods
Fresh indicates food prepared from a recipe or purchased fresh,
not frozen. Read package label to determine if prepared, pack-
aged foods are NOT precooked. If frozen, do not thaw; place foods
directly from package into preheated oil. If there are ice granules
around prepared foods, set pieces on a paper towel and pat dry.
Moist vegetables will cause the oil to splatter.
Prepared foods listed in this chart are breaded and cooked prior to
packaging. If frozen, do not thaw; place foods directly from package
into preheated oil. If there are frozen ice granules around prepared
foods, set pieces on a paper towel and pat dry.
Use this chart as a guide to deep frying times. Best results are
obtained when food is cooked in small batches and size of pieces
is uniform. Check deep fried foods at the shortest times given; deep
fry until heated through.
Frying times may vary because of food temperature, quantity and
size of pieces. Best results are obtained when food is cooked in
small batches and size of pieces is uniform. Check deep-fried foods
at the shortest times given; deep fry until heated through.
Low heat 325°F
Onion rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5–6 min.
Low Heat 325°F
Medium heat 350°F
Turkey thighs, bone-in, skin-on. . . . . . . . . . . . . . . . . . . . . 20–22 min.
Turkey breast, bone up, skin down . . . . . . . . . . . . . . . . . . 30–35 min.
Breaded eggplant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5–6 min.
Breaded portobello mushrooms. . . . . . . . . . . . . . . . . . . . .4½–5 min.
Chicken tenders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5½–6 min.
Chicken nuggets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3–4 min.
Chicken pieces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7–8 min.
Small mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2½–3 min.
Medium shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2–2½ min.
Small shrimp pops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1–2 min.
Medium Heat 350°F
Frozen chicken nuggets . . . . . . . . . . . . . . . . . . . . . . . . . . .5½–6 min.
Breaded chicken tenders . . . . . . . . . . . . . . . . . . . . . . . . 3½–4½ min.
Breaded, boneless chicken breasts . . . . . . . . . . . . . . . . . .5½–6 min.
Breaded bone-in pork chops . . . . . . . . . . . . . . . . . . . . . . .7½–8 min.
Egg rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 min.
Chimichangas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7–7½ min.
Large shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1–2 min.
High heat 375°F
Large or fantail shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1–2 min.
Mozzarella sticks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2–3 min.
Halibut fish filets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3–3½ min.
Halibut fish balls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2–3 min.
High Heat 375°F
Red potato chips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2–3 min.
Yam potato chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2–2½ min.
American fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5–6 min.
Thin french fries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3–3½ min.
Thick french fries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3½–4 min.
Curly french fries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4½–5 min.
Egg rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6½–7 min.
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