16
SEF3 2000 A1
GB
IE
Healthy nutrition
Nutrition experts recommend the use of vegetable oils and fats containing
unsaturated fatty acids (e.g. linoleic acid). However, these oils and fats lose
their benefi cial properties faster than other oils and must therefore be
exchanged more frequently.
Orient yourself on the following guidelines:
■
Exchange the oil or fat regularly. If you use the deep fat fryer mainly to
prepare chips, and strain the oil or fat after every use, it can be used 10
to 12 times.
■
However, do not use the oil or fat for longer than six months. Always follow
the instructions provided on the packaging.
■
As a general rule, oils and fats cannot be used so often if you mainly deep-fry
protein-rich foods, such as meat or fi sh.
■
Do not mix fresh oil with used oil.
■
Change the oil or fat if it foams on being heated, if it develops a strong taste
or odour, if it becomes dark and/or if it develops a syrupy consistency.
