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Frying Oil
• Use a frying oil that is high in
unsaturated fats such as vegetable,
corn, or peanut oil.
• DO NOT mix two different types of oil.
Changing the Oil
• Change oil regularly to maintain opti-
mum frying and flavor quality.
• Oil used for french fries can be used
10 to 12 times before changing if the
oil is filtered after each use.
Cheesecloth or paper towel may be
used as a filter. Oil used for food that
is high in protein (such as meat or
fish) should be changed more often.
• Do not use oil for longer than six
months and always follow the
instructions on the package.
• 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.
Disposing of Oil
• Pour cool oil into its original (reseal-
able) empty plastic bottle.
Frozen Food
• Food from the freezer will cool the oil
considerably when it is added.
Because it will not sear right away,
the food may absorb too much oil. To
help prevent this, allow the frozen
food to partly defrost at room temper-
ature then shake off as much ice and
water as possible before adding to
hot oil. Also, do not fry large quanti-
ties at one time.
Basket Usage
• Battered foods should be carefully
dropped directly into the oil. Lower
the basket and carefully drop each
piece of battered food into the hot oil.
Lift basket to remove fried foods.
PROBLEM
Fried food does
not have a golden
brown color and/or
is not crispy.
Things TO CHECK
• The selected temperature is too low or the food has
not been fried long enough. Check food package or
Frying Chart for correct temperature or preparation
time.
• There is too much food in the basket. Never fry too
much food at one time. See the food package, Frying
Chart or recipe for correct frying amount. The food
pieces may be too thick to fry adequately.
• Volume of oil is too low.
Frying Tips
Troubleshooting