• Do not use seasoned or flavored oil such as walnut, olive oil, lard or
drippings because they have a low smoke point. Use blended
vegetable oil, pure corn oil, sunflower oil, soybean oil or grapeseed
(canola oil) because these oils have a high smoke point. Peanut oil
is not recommended because it impacts the flavor greatly.
• Oils should never be mixed when deep frying.
• High heat, water, and burnt food particles break down the oil’s smoke
point.
• Replace oil if you notice:
- Excessive smoking at normal temperatures
- Strong oil discoloration
- A rancid smell
- Excessive foaming around the frying food
• Oil darkens with use because the oil and food molecules burn when
subjected to high/prolonged heat.The more you use an oil, the more
slowly it will pour. Its viscosity changes because of changes to the
TIPS FOR OIL USE AND STORAGE
oil’s molecular structure. When smoke appears on the oils’ surface
before the temperature reaches 375 degrees F, your oil will no longer
deep-fry effectively.
• When frying foods with strong flavor and/or aroma like fish, use the
oil only once.
• Also, use the oil only once when frying fresh or frozen chicken. A
great deal of moisture is released when frying the chicken, this
breaks down the oil easily and can cause the oil to foam and lower
the smoke point.
• Filtering the oil with a cooking oil filter or fine-mesh strainer can help
keep it fresher. Although storing oil in a refrigerator may extend the
life of the oil, this should never be done.The process of chilling oil
then bringing the oil to room temperature causes excessive
splattering during the heat up process.
• Store the covered oil in a cool dark place, for up to three months. Also
check the oil before using for color, smell or excessive foaming.
Discard the oil if it shows any of these qualities.
TIPS FOR OIL USE AND STORAGE (CONT)
Chicken Strips
375° F
5 to 8
Chicken pieces, bone-in
340° F
20 to 25
Fish, Battered
375° F
4 to 5
French fries, frozen
Follow directions on package
Fritters
375° F
2 to 4
Onion Rings
375° F
3 to 5
Shrimp, breaded
340° F
3 to 5
The frying times in this chart are a guide and should be adjusted to suit
the different quantities or thickness of food and to suit your own taste.
FRYING TIME AND TEMPERATURE
FOOD
TEMP. SETTING
TIME (MINUTES)
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CZF600CN.02.CN.OM1 (Visual) 08.10.2002 01.35pm Page 12
