TIPS FOR OIL USE AND STORAGE
NOTE: Do not use seasoned or flavoredoil such as walnut,olive oil, lard or drippings because they have a low smokepoint.Use blendedvegetable oil, pure corn oil, sunflower oil, soybean oil or grapeseed (canola oil). These oils are safe for using in your deep fryer as they have a high smoke point. Peanut oil is not recommendedbecauseit greatlyimpactsthe 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,youroil will no
•When frying fish or chicken, 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.
