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Frying Tips
Selecting and Changing the Frying Oil
•Use a good quality vegetable or peanut oil.
•Frying foods in butter, margarine, olive oil, or animal fat is NOT recom- mended because of low temperature smoke point.
•DO NOT mix two types of oil.
•Change oil regularly to maintain optimum frying and flavor quality.
•Oil used for french fries can be used 10 to 12 times before changing if oil is filtered after each use. Oil used for food that is high in protein (such as meat or fish) should be changed more often.
•To filter oil, allow oil to completely cool. Cheesecloth or paper towel may be used as a filter to strain oil.
•Always follow food package directions.
•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.
General Tips
•DO NOT use plastic utensils in hot oil.
•Season food AFTER frying.
•If food is not as crisp as desired, reduce batch size.
Disposing of Oil
•Pour cool oil into its original (resealable) empty plastic bottle.
Basket Usage with Freshly Battered Foods
•Freshly battered foods should be carefully placed directly into oil. First, lower basket fully then careful- ly place each piece of battered food into hot oil. Use basket to remove fried battered foods.
Storage
•Basket handle can be disengaged and rotated into basket. Place oil pot in base and then place basket and power cord in oil pot.
•It is best to store all oils in refrigera- tor or a cool, dark, dry place for up to six months.
Before Frying
•Excess water or ice particles can cause hot oil to splatter or foam. Remove any excess water from fresh food by blotting with a paper towel. Remove any ice chunks or build up from frozen foods.
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