Topics In This Section
1. Introduction
2. General Rules of Frying
3. Temperature Control
4. Preparation of Food
5. Fat Absorption and Topping Up
6. Choice of Frying Medium
7. The Spoilage of Fats and Oils
8. Cleaning
9. Frying Specific Foods
10. Recommended Frying Temperatures
11. The Basic Chemistry of Fats and Oils
12. The Chemistry of Fat Spoilage
13. The Visible Effects of Chemical Spoilage
14. The Role of the Oil Refiner
15. The Role of the Fryer
16. Fire Hazards
Reproduced with permission from Pura Food Products Limited
10 Recommended Frying Temperatures
The actual temperatures and times used for frying will depend on the type of equipment used, the throughput and oil recovery rate, the size of the pieces being fried, the nature and condition of the frying fat or oil and upon local taste. However, the following temperatures and times are offered as a guide. Frozen foods may take up to a minute longer than the times indicated.
