-E13-
-E12-
Fryer not operating
Oil spills over
Food greasy or not crisp
Unpleasant smell
Control Panel Assembly
not seated properly
Not plugged in
Outlet not energized
Oil Reservoir over filled
Too much water in food
Food batches too large
Oil temperature too low
Using wrong type of oil
Oil not fresh
Reinstall Control Panel
Assembly
Insert plug into outlet
Check fuses or circuit breaker
Remove excess oil
(when cool)
Dry food with paper towel
Use less food in basket
Increase oil temperature
Use good vegetable oil
(See Tips for Oil Use)
Replace oil
PROBLEM
CAUSE
SOLUTION
TROUBLESHOOTING
• 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 grape seed
oil (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 oil’s
molecular structure. When smoke appears on the oils’ surface before
the temperature reaches 375° F / 190°C, your oil will not longer
deep-fry effectively.
• When frying fish or chicken, 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 keep
it fresher. Although storing oil in a refrigerator may extend the life of
the oil, this should never be done. This 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.
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
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