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Frying Tips
Frying Oil
•Use a frying oil that is high in unsaturated fats such as vegetable, corn, or peanut oil.
•DO NOT mix two different types of oil.
Changing the Oil
•Change oil regularly to maintain opti- mum frying and flavor quality.
•Oil used for french fries can be used 10 to 12 times before changing if the oil is filtered after each use.
Cheesecloth or paper towel may be used as a filter. Oil used for food that is high in protein (such as meat or fish) should be changed more often.
•Do not use oil for longer than six months and always follow the instructions on the package.
•DO NOT add fresh oil to used oil.
•Always change the oil if it starts to foam when heated, when it has a strong smell or taste, or when it turns dark and/or syrupy.
Disposing of Oil
•Pour cool oil into its original (reseal- able) empty plastic bottle.
Frozen Food
•Food from the freezer will cool the oil considerably when it is added. Because it will not sear right away, the food may absorb too much oil. To help prevent this, allow the frozen food to partly defrost at room temper- ature then shake off as much ice and water as possible before adding to hot oil. Also, do not fry large quanti- ties at one time.
Basket Usage
•Battered foods should be carefully dropped directly into the oil. Lower the basket and carefully drop each piece of battered food into the hot oil. Lift basket to remove fried foods.
Troubleshooting
PROBLEM | Things TO CHECK |
Fried food does not have a golden brown color and/or is not crispy.
•The selected temperature is too low or the food has not been fried long enough. Check food package or Frying Chart for correct temperature or preparation time.
•There is too much food in the basket. Never fry too much food at one time. See the food package, Frying Chart or recipe for correct frying amount. The food pieces may be too thick to fry adequately.
•Volume of oil is too low.
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