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Frying Tips
SELECTING AND CHANGING THE FRYING OIL:
• Use a good quality vegetable or peanut oil.
• Frying foods in butter, margarine, olive oil, or animal fat is
NOT recommended because of low temperature smoke point.
• DO NOT mix two types of oil.
• Change oil regularly to maintain optimum frying and flavor quality.
• Oil used for french fries can be used 10 to 12 times before
changing if oil is filtered after each use. Oil used for food that
is high in protein (such as meat or fish) should be changed
more frequently.
• To filter oil, allow oil to cool completely. Cheesecloth or paper
towel may be used as a filter to strain oil.
• Always follow food package directions.
• DO NOT add fresh oil to used oil.
• Always change the oil when it has a strong smell or taste, or when
it turns dark and/or syrupy.
BEFORE FRYING:
• Excess water or ice particles can cause hot oil to splatter or
foam. Remove any excess water from fresh food by blotting
with a paper towel. Remove any ice chunks or buildup from
frozen foods.
GENERAL TIPS:
• DO NOT use plastic utensils in hot oil.
• Season food AFTER frying.
• If food is not as crisp as desired, reduce batch size.
DISPOSING OF OIL:
• Pour cool oil into its original (resealable) empty plastic bottle.
BASKET USAGE WITH FRESHLY BATTERED FOODS:
• Freshly battered foods should be carefully placed directly into oil.
First, lower basket completely and then carefully place each piece
of battered food into hot oil. Use basket to remove fried battered
foods.
STORAGE:
• Basket handle can be disengaged and rotated into basket. Place
oil tank in base and then place basket and power cord in oil tank.
• It is best to store all oils in the refrigerator or a cool, dark, dry
place for up to six months.
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