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OIL LEVEL AND MAINTENANCE
Oil Selection:
1. We recommend the following oils for healthier deep-frying: corn, safflower,
soybean or extra light olive oil. These oils are cholesterol-free and low in
saturated fat.
2. We do not recommend frying with animal fats as they are more prone to
deteriorate under high heat. Heavily flavored oils such as extra virgin olive oil
should also be avoided.
3. We do not recommend mixing old and new oil together as this taints the new oil.
4. The number of times that the frying oil can be reused depends on the food that
is fried in it. For example, when foods that leave a residual flavor (such as fish)
are fried frequently, the oil will need to be replaced more often.
Note: When reusing oil, it is recommended that you strain the oil to remove food
particles. Use a mesh strainer over a bowl to separate food particles from the
oil.* For best results, you can line the mesh strainer with two layers of
cheesecloth. Once the oil is strained, place in a container that can be sealed
tightly and place in the refrigerator.
* ONLY AFTER THE OIL HAS COMPLETELY COOLED
It is important to replace the oil if you notice any of the following:
An unpleasant odor to the oil
Excessive smoking when heating the oil.
Oil is dark in color.
Oil has been stored for a long period of time.
Note: We do not recommend frying with animal fats or shortening. Using solid
fat or shortening to fry may cause your deep fryer to overheat. Also, it solidifies as
it cools, which makes it difficult to remove the submerged heating element and
fryer control from the oil tank.
7
NIVELDE
ACEITEY
MANTENIMIENTO
7
Seleccióndel
aceite:
1.R
eco
men
dam
osl
oss
igu
ien
tes
ace
ites
para
freí
rde
una
man
era
más
san
a:
maíz
,cá
rtam
o,s
oya
ode
oliv
oex
tra
lige
ro.
Esto
sac
eite
sso
nlib
res
de
cole
ster
oly
bajo
sen
gras
asa
tura
da.
2.N
ore
com
end
amo
sfr
eír
con
gras
asa
nim
ales
porq
ues
onm
ásp
rop
ens
asa
dete
rior
arse
bajo
calo
ral
to.
Los
ace
ites
con
muc
hos
abo
r,c
omo
ela
ceit
ede
oliv
oex
tra
virg
en,
sed
ebe
nev
itar
.
3.Se
recomiendano
mezclaraceite
nuevocon
aceiteviejo,
yaque
elaceite
nuevose
echaráa
perdermás
rápidamente.
4.E
lnú
mero
dev
ece
squ
ese
pue
dev
olve
ra
usa
rel
ace
ite
para
freí
rde
pen
de
del
alim
ento
que
sef
ría
ené
l.P
ore
jem
plo,
cua
ndo
los
alim
ento
squ
ede
jan
un
sab
orr
esid
ual
(co
moe
lpe
sca
do)
sef
ríen
frec
uen
tem
ente
,se
nec
esit
ará
ree
mpla
zar
ela
ceit
eco
nm
ásf
rec
uen
cia.
Not
a:C
uan
dov
uelv
aa
usa
rel
ace
ite,
ser
eco
mien
daq
uec
uele
ela
ceit
epa
ra
reti
rarl
ela
spa
rtíc
ulas
dea
lim
ento
s.U
seu
nco
lad
ord
em
alla
sob
reu
nta
zón
para
sep
arar
las
part
ícu
las
dea
lim
ento
del
ace
ite.
*P
ara
mejo
res
res
ulta
dos
,
uste
dpu
ede
forr
are
lco
lad
ord
em
alla
con
dos
cap
asd
ete
lat
ipo
man
tad
e
ciel
o.U
nav
ezq
uee
lac
eite
esté
cola
do,
coló
que
loe
nun
rec
ipie
nte
que
se
pue
das
ella
rde
man
era
herm
étic
ay
pón
galo
ene
lre
frig
erad
or.
*S
ÓLO
DES
PUÉ
SD
EQ
UE
ELA
CEI
TE
SE
HA
ENF
RIA
DO
POR
COM
PLE
TO
Esi
mpo
rtan
ter
eem
plaz
are
lac
eite
sin
ota
cua
lqu
iera
del
osi
guie
nte:
Uno
lor
des
agra
dab
lee
nel
ace
ite
Hum
oex
ces
ivo
cua
ndo
sec
alie
nta
ela
ceit
e
Ela
ceit
etie
neu
nco
lor
osc
uro
Ela
ceit
ese
haa
lma
cen
ado
dura
nte
unp
erio
dol
argo
Prec
auc
ión
:U
sar
gras
asó
lida
om
ante
cap
ara
freí
rpu
ede
cau
sar
que
suf
reid
ora
sec
alie
nte.
Ade
más
deq
ues
eso
lidi
fica
cua
ndo
see
nfría
,lo
que
dific
ulta
reti
rar
lar
esis
ten
cia
sum
ergi
day
elc
ontr
old
ela
frei
dora
del
tan
que
dea
ceit
e.