1.Always use the best quality oil possible. We
Wecorecommendmendr corncorn,nut,nut,seedseedor vegetableor
vegetablesoi. Neveroilus.e Neverr,buttusemabutter,garine margarineoolive orilsolive. oils.
2.Avoid mixing oils of different qualities or types.
3.Change the oil when it becomes brown or milky in colour.
4.Take into account the food to be cooked before setting the frying temperature. As a general guide precooked food will need a higher temperature than raw food, and the larger the individual items the lower the temperature should be.
5.Largeargepiecesiecesofffoodoodshouldhouldnototbeedeepeep fried, as they take toololonggttococooktthusus absorbing too much oil.
6.Fry small amounts at a time, adding too much at a time will decrease the oils temperature and increase the chance that food will stick together.
7.Make sure that food is dry before frying, wet food will splatter.
8.Do not use the lid when deep frying
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