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4
Trouble Shooting
FRYER IS ON, BUT IS NOT HEATING UP.
gCheck to see that it is properly plugged in.
gCheck to see that the thermostat is set at the proper
temperature.
gThere is not sufficient oil in the oil tank. Make sure to fill to
the fill line.
FOOD IS NOT GOLDEN.
gUse good frying oil not, butter, margarine, olive oil or
animal fats.
gThe food is too thick.
gThe thermostat is at the wrong temperature.
gToo much food. Trysmaller batches.
Hints and Tips
gAlways use oil and fats that can withstand high
temperatures.
gDo not mix different types of oil or fat.
gWhen frying, oil may take on the flavor of other foods that
are being fried. Therefore, fry strong flavor foods such as
fish after such foods as french fries to avoid crossing flavors.
gFry foods of similar size at once to avoid under or over
cooking foods.
gFood for frying should be completely dry to avoid
overflowing and to help make the oil last longer.
gWhen preparing potato based food (chips, fries, etc.) cut
them up and wash them in cold water to remove the starch.
This will prevent them from sticking. Dry carefully.
gDo not over fill basket, oil temperature will drop making the
food greasy and not crispy.
gDo not keep oil at high temperatures for long periods of time,
it will lose its properties.
gSet the temperature dial to the lowest setting between batches.
gDo not leave cooked food in the basket to drain for too long.
The vapors could cause the food to lose its crispness and go
soft.
gFrozen food can be cooked in the basket without being
defrosted.
gOnly metal utensils can be used, do not use plastic as they
will melt.
gUse caution when frying items such as flour tortillas for tortilla
chips and deep fried enchiladas. Oil can become trapped in
bubbles and if not properly drained will burst and burn. Allow
oil to drain for a minute after frying.
gSeasoning right after frying is recommended for seasoning to
adhereto the food and to conserve oil quality.
gBeware of steam. It is normal for steam to come out from the
vents and when opening. Keep distance from hands and face.
gFryer needs to cool completely with cover on before removing
oil and cleaning.
gReusing oil can be done, provided that it is properly strained
through a cheesecloth or strainer and it is tightly sealed and
unexposed to light and air. Refrigerating the oil is an option.
gChange the oil regularly, after approximately 20 batches.