Tips for OIL USE and Storage

NOTE: Do not use seasoned or flavored oil such as walnut, olive oil, lard or drippings becausethey have a low smoke point. Use blendedvegetable oil, pure corn oil, sunflower oil, soybean oil or grape seed oil (canola oil). These oils are safe for using in your deep fryer as they have a high smoke point. Peanutoil is not recommendedbecauseit greatlyimpactsthe flavor.

•Oils should never be mixed when deep frying.

•High heat, water and burnt food particlesbreak down the oil’s smoke point.

•Replace oil if you notice:

-Excessive smoking at normal temperatures

-Strong oil discoloration

-A rancid smell

-Excessive foaming around the frying food

•Oil darkens with use because the oil and food moleculesburn when subjected to high/prolonged heat. The more you use an oil, the more slowly it will pour. Its viscositychanges because of changes to the oil’s molecular structure.When smoke appears on the oils’ surface before the temperature reaches 375°F,your oil will no longer deepfry effectively.

•When frying foods with strong flavor and/or aroma like fish or chicken, use the oil only once.

•Filtering the oil with a cooking oil filter or fine-meshstrainer can keep it fresher. Although storing oil in a refrigeratormay extend the life of the oil, this should never be done. This process of chilling oil then brining the oil to room temperaturecauses excessivesplattering during the heat up process.

•Store the covered oil in a cool dark place, for up to three months. Check the oil before using for color, smell, or excessive foaming. Discard the oil if it shows any of these qualities.

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