Handy Hints
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
•Oil can be
•Olive oil is not recommended for deep frying due to its low smoke point.
Recommended Oils
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.
11