ENG
ENG - 21
P11 Raised
P12 Lowered
Fig.5
Fig.6
11. For best results on large volumes of fresh cut French Fries, remove the Fries from the oil
for 1 minute after they have been cooking for 1 minute. This allows the oil to re-cover it’s initial
temperature drop more quickly and will result in crisper Fries.
12. At the completion of frying, raise basket to drain position before removing lid.
13. After completion of Frying, turn power switch to off, (’0’) position. Turn off at wall outlet and
unplug power cord. Do not move unit or empty oil until oil has cooled.
SUITAbLE DEEP FRyING OIL.
Always check that the cooking oil you use is marked suitable for deep frying.
Only use cooking oil with a high smoke point. Oils with low smoke points can rapidly degrade at
temperatures around 190 °C and produce unhealthy by-products.
THE SMOKE POINT OF COOKING OIL.
The Smoke Point of cooking oil varies dependant on the particular chemistry of the oil. General
-
ly speaking, cold pressed oils such as virgin and extra virgin Olive oil, have a lower smoke point
than when extracted by other means, (normal Olive Oil). Extra Virgin Olive Oil can have a smo
-
ke point as low as 155 °C, whereas Olive oil is normally around 180 °C. The smoke points listed
are for fresh, unused oil. The smoke point lowers with each use of the oil, particularly after the
formation of high Tryglyceride levels.
With a domestic fryer set to an oil temperature of 190 °C, it is important to use oils with high
smoke points. A margin of at least 40 °C is recommended to maintain healthy oil and have a
reasonable oil life.
