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Handy Hints
Food should be crisp when deep fried. If results are
soggy, it’s because the oil isn’t hot enough. This can be
attributed to one or more of the following:
•
Not enough preheating time.
•
Temperature setting is too low.
•
Too much food in the basket (do not fill more than
two thirds full).
•
Do not use solid frying oil, only use liquid oils.
•
Use a good quality liquid oil. For best results we
recommend the oils listed in the table below. We do
not recommend fats that deteriorate quickly such as
lard or dripping. Deep frying in butter or margarine is
also not recommended because of the low smoke-
point temperatures.
•
Oil can be re-used several times before it starts to
break down (smoke-point decreases ie. The oil will
burn at a lower temperature, fried food will be less
crisp). Filter the cooled oil through a fine sieve then
store in an airtight container in a dark place. As oil
will absorb food flavours, it’s a good idea to label the
container with the type of food the oil was used for.
For example you wouldn’t deep fry a dessert in oil
previously used for cooking fish. A fine sieve can
be a new chux cloth, paper coffee filter or clean
cotton material.
•
Olive oil is not recommended for deep frying due to
its low smoke-point.
DO NOT USE SOlID FRYING OIlS, ONlY USE lIQUID OIlS AS PER ThE REcOMMENDATIONS.
Recommended Oils
Vegetable oil:
A general term that refers to a blend of oils extracted
from various seeds and fruits. Vegetable oil has a very
mild flavour and aroma. It is low in cholesterol and
saturated fats.
Sunflower oil:
The oil is extracted from the seeds of the sunflower
plant. It is pale yellow in colour with virtually no flavour.
Sunflower oil is high in polyunsaturated fats and low in
saturated fats.
Canola oil:
Made from seeds of the canola plant. It is relatively low
in saturated fats, contains Omega 3 fatty acids and has
a bland neutral flavour.
Safflower oil:
Safflower oil is derived from the seeds from the
safflower. It is strong in flavour, rich in colour and
has a high smoke-point. Safflower oil is high in
polyunsaturated fats and vitamin E.
Peanut oil:
Peanut oil is obtained from the kernels of the groundnut
or peanut. It has a delicate flavour, nutty odour and
has a high smoke-point. Peanut oil is high in mono-
unsaturated oil and vitamin E.
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