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1. Always use the best quality oil possible. We
recommend corn, nut, seed or vegetable
oils. Never use butter, margarine or olive
oils.
2. Avoid mixing oils of different qualities or
types.
3. Change the oil when it becomes brown or
milky in colour.
4.
Take into account the food to be cooked
before setting the frying temperature. As a
general guide precooked food will need a
higher temperature than raw food, and the
larger the individual items the lower the
temperature should be.
5. Large pieces of food should not be deep
fried, as they take to long to cook thus
absorbing too much oil.
6. Fry small amounts at a time, adding too
much at a time will decrease the oils
temperature and increase the chance that
food will stick together.
7. Make sure that food is dry before frying,
wet food will splatter.
1. Always use the best quality oil possible.
We recommend corn, nut, seed or
vegetable oils. Never use butter,
margarine or olive oils.
2. Avoid mixing oils of different qualities or
types.
3. Change the oil when it becomes brown or
milky in colour.
4. Take into account the food to be cooked
before setting the frying temperature. As
a general guide precooked food will need
a higher temperature than raw food, and
the larger the individual items the lower
the temperature should be.
5. Large pieces of food should not be deep
fried, as they take too long to cook thus
absorbing too much oil.
6. Fry small amounts at a time, adding too
much at a time will decrease the oils
temperature and increase the chance that
food will stick together.
7. Make sure that food is dry before frying,
wet food will splatter.
8. Do not use the lid when deep frying
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