Filter
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After frying
Turn off the fryer and let the oil cool.
Filter the oil to remove impurities that
can ignite. This will also extend the life
of the oil.
Filtering the oil:
^
Make sure that the under side of the
fryer is accessible so the oil can be
drained.
^
Let the oil cool to a safe temperature
before draining to prevent burns. If
the oil has solidified, melt it by briefly
setting the fryer to 212 °F (100 °C)
and then turning it off.
^ Place a heat resistant container of a
suitable size, such as a metal pot,
under the drain valve. Only use
containers that are able to withstand
heat to collect the oil.
^ Slowly open the drain valve by
turning it counterclockwise a.
^
Close the valve after all the oil has
drained by turning it clockwise, b,
(do not over-tighten the valve). Make
sure that the valve is closed.
^
Filter the oil by passing it through a
strainer lined with a paper filter.
^
Wipe up any residues remaining in
the reservoir. The heating element
can be raised to make this easier.
^
When finished cleaning, lower the
heating element and slowly pour the
filtered oil back into the reservoir.
Check the level and add fresh oil as
necessary. Place the lid on the fryer
to protect the oil.
Change the oil when it:
– is very dark and does not pour easily.
– smells unpleasant or froths.
– begins to smoke at a 340 °F (170 °C)
or less.
Using the fryer
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