Sunbeam DF5200S Hints for deep frying with different oils

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When deep-frying you may like to try using a
variety of fats and oils for taste in your deep
fried foods. For example, if using a peanut
oil you will get a hint of peanut taste. But
remember not all fats and oils are good for
deep-frying. When deciding what fats and
oils to use in your Sunbeam Cool-Zone
stainless, choose fats and oils with a high
smoke point (that is oils and or fats that can
be heated without smoking).
Here is a list of oils with a high smoke point:
• canola oil • dripping
• lard • peanut oil
• corn oil • grape seed oil
• safflower oil • blended vegetable oils
Avoid using: sesame oil, avocado oil,
macadamia nut oil, extra virgin olive oil, light
olive oils, butter, margarine, herb oils,
infusion oils, mustard seed oils or pistachio
oils.
When using a solid fat for the first time in
your Sunbeam Cool-Zone Stainless, ensure
that you are following the correct cooking
methods page 6, and always remember to
melt the solid fat down first. This should be
done on the low setting 140°C with lid on.
Once melted the temperature can be
increased for deep-frying your food.
Note: Never melt the fat first in a saucepan
and pour into the Sunbeam Cool-Zone
Stainless as this is very dangerous.
Do not cook sweet flavoured food in your
Cool-Zone Stainless after deep frying fish,
chicken or meat products. Never mix
different flavoured foods in the oil. Always
change oil regularly.
Hints for deep frying with
different oils