Using the fryer
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
^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.
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