I used a grease splatter screen to keep the oil from burning me. Once the oil was hot, I turned it down and with a good pair of tongs I was able to lay 5-6 chimichangas into the saute pan at a time. Left them for 1-2 minutes on each side, and turned onto their short side for a few seconds if necessary. Watch the oil as it will continue to get hotter and smoke, so I kept slowly turning it down. Use the tongs to pull the chimichangas back out and place them onto a paper towel on a large cookie sheet. They are then ready to eat!