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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 recom-
mended 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
often.
• To filter oil, allow oil to completely
cool. 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 if it starts to
foam when heated, 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
build up 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 fully then careful-
ly 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
pot in base and then place basket
and power cord in oil pot.
• It is best to store all oils in refrigera-
tor or a cool, dark, dry place for up
to six months.
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