Tips for Oil Use and Storage
Trouble Shooting
•Do not use seasoned or flavored oil such as walnut, olive oil, lard or drippings because they have a low smoke point. Use blended vegetable oil, pure corn oil, sunflower oil, soybean oil or grapeseed (canola oil) because these oils have a high smoke point. Peanut oil is not recommended because it greatly impacts the flavor.
•Oils should never be mixed when deep frying.
•High heat, water, and burnt food particles break 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 molecules burn when subjected to high/prolonged heat. The more you use an oil, the more slowly it will pour. Its viscosity changes 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
•When frying foods with strong flavor and/or aroma like fish, use the oil only once.
•Also, use the oil only once when frying fresh or frozen chicken. A great deal of moisture is released when frying the chicken, this breaks down the oil easily and can cause the oil to foam and lower the smoke point.
•Filtering the oil with a cooking oil filter or
•Store the covered oil in a cool dark place, for up to three months. Also check the oil before using for color, smell or excessive foaming. Discard the oil if it shows any of these qualities.
PROBLEM | CAUSE | SOLUTION |
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Fryer not operating | Control Panel Assembly | Reinstall Control Panel | |
| not seated | Assembly (See figure 1) | |
| Not turned on | Turn Timer Control Knob On | |
| Not plugged in | Insert Break away plug into | |
| Outlet not energized | the fryer socket, then the wall | |
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| outlet. | |
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| Check fuses or circuit breaker | |
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| Push manual reset button | |
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Oil spills over | Oil Reservoir over filled | Remove excess oil (when cool) | |
| Too much water in food | Dry food with toweling | |
| Food batches too large | Use less food in basket | |
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Food greasy or not crisp | Food batches too large | Use less food in basket | |
| Oil temperature too low | Increase oil temperature | |
| Using wrong type of oil | Use good vegetable oil | |
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| (See Tips for Oil Use) | |
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Unpleasant smell | Oil not fresh | Replace oil | |
Recipes
Apple Fritters
3 cups | 4 tablespoons cooking oil |
2 teaspoons baking powder | 1 teaspoon vanilla extract |
1⁄2 teaspoon salt | juice of 1 orange (1⁄3 cup) |
1 cup sugar | 1 cup chopped apple |
1 egg, lightly beaten |
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Preheat oil to 375° F/190° C. Combine flour, baking powder, salt and sugar; set aside. Combine egg, cooking oil and vanilla. Combine dry and liquid ingredients and stir to blend thoroughly. Add orange juice and apple and mix well. Drop from teaspoon into hot oil. (Basket should already be lowered into oil.) Fry about 2 minutes or until crisp and very brown. Remove from oil and drain. Dust with powdered sugar or a mixture of granulated sugar and cinnamon; serve at once.
Beer Batter for Fish or Chicken
2 eggs (separated) | 1⁄4 | teaspoon ground black pepper |
1 tablespoon oil or butter | 11⁄3 cup | |
1 teaspoon salt | 3⁄4 | cup flat beer |
For fresh fish, preheat oil to 320º F/160° C. For chicken, preheat oil to
375º F/190° C. Beat egg yolks with oil/butter, salt and pepper. Alternately add the beer and flour to mixture. Beat ingredients well and refrigerate for 3 to 12 hours. When you are ready to use mixture, carefully fold in 2 stiffly beaten egg whites. Pat fish or boneless chicken breasts. Coat lightly with flour then dip into beer batter. For fish, place fish in hot oil (basket should already be lowered) and fry for 10 minutes or until golden brown. When frying boneless chicken breasts, place chicken in hot oil and fry for 8 minutes or until golden brown. Remove from oil and drain.
E8 | E9 |
