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www.KALORIK.com
FT 45418
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200605
COOKING WITH OIL
Cooking oil can enhance the food’s flavor –
or spoil its taste. As with any
other food component, freshness and correct handling of the oil is the
key to successful deep-frying results.
The quality of the oil decreases with use at high temperatures. Food
particles, water and other liquids will further lower its quality, therefore:
•
Do not mix different cooking oils.
•
Only use fresh and clean cooking oils:
‒
Regularly remove burnt food particles while frying. Always use
utensils that are safe to immerse into hot oils without damaging the
utensil or the appliance, and always wear oven mitts when
removing any burnt food particles.
‒
Do not reuse oil that has been used to fry fish or other strongly
flavored food.
‒
Some meats, such as chicken wings, will release large amounts of
liquids when frying, thus watering down the oil. Do not reuse this oil.
Do not use the cooking oil anymore if you notice the following:
Before use: oil smells rancid or its color has visibly darkened.
While frying:
oil is foaming strongly or smoke appears on the oil’s surface
at normal operating temperature.
STORING OIL
To store the oil in the oil tank, wait for the oil to completely cool down
and use the oil tank lid to close the tank before storage.
Do not store used oil in the refrigerator. Choose a cool place that is not
subject to sunlight. Generally, oil may be stored for a period of 3 months
once the bottle is opened. Please observe the oil manufacturers
storage directions as well.
Use the tank lid to keep oil stored.
