10
HINTS AND TIPS
Choosing the right cooking oil
As a general rule, choose cooking oils with a high smoke point and avoid
flavored oils.
• Suitable: Pure corn oil, blended vegetable oil, soybean oil, sunflower oil, grape
seed oil
• Not suitable: Olive oil, peanut oil, walnut oil, lard
Cooking with oil
Cooking oil can enhance the food’s flavor – or spoil its taste. As with any other food
component, freshness and correct handling of the oil is the key to successful deep
frying results.
The quality of the oil decreases with use at high temperatures. Food particles, water
and other liquids will further lower its quality, therefore:
• Do not mix different cooking oils
• Only use fresh and clean cooking oils:
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Regularly remove burnt food particles while frying. Always use utensils that are
safe to immerse into hot oils without damaging the utensil or the appliance.
Always wear oven mitts when removing any burnt food particles.
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After use and before storage, filter oil with a fine-mesh filter to remove smaller
particles.
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Do not reuse oil that has been used to fry fish or other strongly flavored food.
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Some meats, such as chicken wings, will release large amounts of liquids when
frying, thus watering down the oil. Do not reuse this oil.
Do not use the cooking oil anymore if you notice the following:
• Before use: oil smells rancid or its color has visibly darkened.
• While frying: oil is foaming strongly or smoke appears on the oil’s surface at
normal operating temperature.
Storing oil
• Do not store used cooking oil in the refrigerator. Choose a cool place that is not
subject to sunlight. Generally, oil may be stored for a period of 3 month, once the
bottle is opened. Please observe the oil manufacturer’s storage directions as well.
• Smaller food normally requires less cooking time then larger food.
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