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Food should be crisp when deep
fried. If results are soggy, it’s because
the oil isn’t hot enough. This can be
attributed to one or more of the
following:
•Not enough preheating time.
•Temperature setting is too low.
•Too much food in the basket (do
not fill more than two thirds full).
•Do not use solid frying oil, only use
liquid oils.
•Use a good quality liquid oil. For
best results we recommend the oils
listed (refer to next section).
We do not recommend fats
that deteriorate quickly such as
lard or dripping. Deep frying in
butter or margarine is also not
recommended because of the low
smoke-point temperatures.
•Oil can be re-used several times
before it starts to break down
(smoke point decreases, ie; the oil
will burn at a lower temperature,
fried food will be less crisp). Filter
the cooled oil through a fine sieve
then store in an airtight container in
a dark place. As oil will absorb food
flavours, it’s a good idea to label
the container with the type of food
the oil was used for. For example,
you wouldn’t deep fry a dessert in
oil previously used for cooking fish.
A fine sieve can be a new chux
cloth, paper coffee filter or clean
cotton material.
•Olive oil is not recommended for
deep frying due to its low smoke
point.
Vegetable Oil
A general term that refers to a blend
of oils extracted from various seeds
and fruits. Vegetable oil has a very
mild flavour and aroma. It is low in
cholesterol and saturated fats.
Sunflower Oil
The oil is extracted from the seeds of
the sunflower plant. It is pale yellow
in colour with virtually no flavour.
Sunflower oil is high in polyunsaturated
fats and low in saturated fats.
Canola Oil
Made from seeds of the canola plant.
It is relatively low in saturated fats,
contains Omega 3 fatty acids and has
a bland, neutral flavour.
Safflower Oil
Safflower oil is derived from the
seeds of the safflower. It is strong in
flavour, rich in colour and has a high
smoke point. Safflower oil is high in
polyunsaturated fats and vitamin E.
Peanut Oil
Peanut oil is obtained from the kernels
of the ground nut or peanut. It has a
delicate flavour, nutty odour and has
a high smoke point. Peanut oil is high
in monounsaturated oil and vitamin E.
Handy Hints Recommended Oils
KDF460_KDF560_IB_FA.indd 11 25/11/09 2:14 PM