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Deep-Frozen Products
Deep-frozen products (-61 to -64 F) will cool the oil or fat and therefore do not fry quickly
enough to absorb much oil or fat. This can be prevented as follows:
1. Do not fry large quantities at once (see Table).
2. Allow the deep-frozen food to defrost at room temperature. Remove as much ice and
water as possible before placing the food in the fryer.
3. Pre-heat the oil for at least 15 minutes.
4. Set the temperature specified in these instructions or on the food package.
5. Place the food slowly and carefully in the fryer since frozen foods have the tendency to
cause the hot oil or fat to abruptly bubble.
How to remove undesired tastes
Some fried food release liquids which accumulates in the frying oil or fat and affects the smell
and taste of other food subsequently fried in the same oil or fat. The taste of the oil or fat can
be neutralized by the following procedure:
1. Heat the oil or fat to 300 F
2. Add two thin slices of bread or some parsley to the deep fat fryer.
3. Wait until the oil or fat stops bubbling and remove the bread or parsley with a slotted
spoon.
4. The taste of the oil or fat should be neutralized.
Healthy eating
Nutritionists recommend the use of vegetable oils and fats containing unsaturated fatty acids (e.
g. linoleic acid). However, these oils or fats may lose their positive properties quicker than other
types; hence they need to be changed more frequently.