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Hints & tips...
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Never operate the fryer without oil or fat in it.
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Always use oil and fats which will withstand high temperatures e.g. sunflower oil or
coin oil.
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Do not mix different types of oil or fat.
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Change the oil or fat when it becomes brown after cooking.
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When frying, oil may take on the flavour of other foods that are being fried.
Therefore, fry strong flavoured foods such as fish after cooking light flavoured foods
like chips to avoid cross flavouring the food.
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Fry foods of similar size together to avoid over or under cooking.
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Food for frying must be completely dry before frying to avoid the oil overflowing the
and also the make the oil last longer.
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When preparing potato based food (chips, fries etc.) cut them up and wash them in
cold water to remove any excess starch. This will prevent them from sticking together
when fried. Dry thoroughly before frying.
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Do not over fill the basket, the oil temperature will drop making the food greasy and
prevent the it from crisping.
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Do not keep the oil at a high temperature for long periods of time. It will lose its
properties and need replacing.
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Set the temperature to the lowest setting between frying batches.
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Do not leave food in the basket to drain for to long. The vapour from the oil could
cause the food to loose its crispness and go soft.
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Only use metal utensils, never use plastic as they will melt.
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Use caution when frying items such as flour tortillas for tortilla chips and deep fried
enchiladas. The oil can become trapped in bubbles and if not properly drained will
burst and burn. Allow the oil to drain for a few minutes before serving.
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Seasoning directly after frying is recommended as the seasoning will adhere to the
food and will help preserve your oil.
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Beware of steam: It is normal for steam to be come out of the vents and when
opening the lid. Be careful when opening the lid after frying your food.
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Always allow the fryer to cool before removing the oil or cleaning.
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You can reuse the oil providing it is properly strained though a coffee filter, cheese
cloth or strainer and it is the tightly sealed in a container and not exposed to light or
air as this will allow it to go off. You can refrigerate the oil to keep it longer.
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Change the oil regularly, depending on your own needs.
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Replace the oil if it changes colour, smells rancid, smokes excessively when heated or
starts to foam.
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Food will crisp better if cooked in small batches.
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Never pour used oil down the sink. Check with your local waste disposal service for
more advice.
