Oil and Fat
It is recommended to use a good quality frying oil or liquid frying fat,
preferably vegetable oil or fat.You can also use solid frying fat, but in
that case you should melt it in a pan over low heat before using to
prevent splattering or overheating of the fat. Using butter or margarine
is not recommended due to lower smoking temperatures.
Only use types of oil or fat that are suitable for deep-frying and that
contain an antifoam agent.You can find this information on the package
or label of the oil or fat.
Never mix two different kinds of oil or fat!
Changing the oil or fat
As the oil or fat loses its favorable properties rather quickly, you should
change the oil or fat regularly.
Disposing of used oil or fat
Allow oil or fat to cool completely. Pour used oil or liquid fat back into
its original (resealable) plastic bottle.You can dispose of used solid fat
by letting it solidify in the fryer (without the basket in it) and
subsequently scooping it out of the fryer by means of a plastic or
rubber spatula and wrapping it in a newspaper. Never use metal
utensils as to prevent damaging non-stick coating.
Frying Tips
• Dry all foods before frying.
• Food should be as dry as possible before placing in basket.
• Do not add water or wet foods to cooking oils. Water will cause
oil to splatter.
For preparation times and temperature settings, see the table at the
end of this booklet.
Home-made French fries
You will make the tastiest and crispiest French fries in the following
way:
Use firm potatoes and cut them into sticks. Rinse the sticks with cold
water.
Fry the French fries twice:
• The first time for 4-6 minutes at a temperature of 320º F.
• The second time for 2-4 minutes at a temperature of 375º F.
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