Rival CF154 manual Tips For Oil Use And Storage, Oils should never be mixed when deep frying

TIPS FOR OIL USE AND STORAGE

•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, sunfloweroil, soybeanoil or grape seed oil (canola oil) because these oils have a high smoke point. Peanut oil is not recommended because it impacts the flavor greatly.

•Oils should never be mixed when deep frying.

•High heat, water and burnt food particlesbreak down the oil’ssmoke 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 the 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 thetemperaturereaches375°F,youroil willnolongerdeep-fryeffectively.

•When frying fish or chicken, use the oil only once.

•Filtering the oil with a cooking oil filter or fine-mesh strainer can keep it fresher. Although storing oil in a refrigeratormay extend the life of the oil, this should never be done. This process of chilling oil then bringing the oil to room temperature causes excessive splattering during the heat up process.

•Store the covered oil in a cool dark place, for up to three months. Check the oil before using for color, smell, or excessive foaming. Discard the oil if it shows any of these qualities.

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