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Fryer Tips
Selecting/Changing Frying Oil
• Use a good quality vegetable or
peanut oil.
• Frying foods in butter, margarine,
olive oil, or animal fat is NOT recom-
mended because of low temperature
smoke point.
• DO NOT mix two types of oil.
• Change oil regularly to maintain opti-
mum frying and flavor quality.
• Oil used for french fries can be used
10 to 12 times before changing if oil
is filtered after each use. Oil used for
food that is high in protein (such as
meat or fish) should be changed more
often.
• To filter oil, allow oil to completely
cool. Cheesecloth or paper towel may
be used as a filter to strain oil.
• Always follow food package directions.
• DO NOT add fresh oil to used oil.
• Always change oil if it starts to foam
when heated, when it has a strong
smell or taste, or when it turns dark
and/or syrupy.
Before Frying
• Excess water or ice particles can
cause hot oil to splatter or foam.
Remove any excess water from
fresh food by blotting with a paper
towel. Remove any ice chunks or
build up from frozen foods.
General Tips
• DO NOT use plastic utensils in hot
oil.
• Season food AFTER frying.
• If food is not as crisp as desired,
reduce batch size.
Disposing of Oil
• Pour cool oil into its original (reseal-
able) empty plastic bottle.
Basket Usage with Freshly
Battered Foods
• Freshly battered foods should be
carefully placed directly into oil. First,
lower basket fully then carefully
place each piece of battered food
into hot oil. Use basket to remove
fried battered foods.
Storage
• Basket handle can be disengaged
and rotated into basket. Place oil
pot in base and then place basket
and power cord in oil pot.
• It is best to store all oils in refrigerator
or a cool, dark, dry place for up to
six months.
Troubleshooting
PROBLEM
Fried food does
not have a golden
brown color and/or
is not crispy.
Things TO CHECK
• Selected temperature is too low or food has not been
fried long enough. Check food package or Frying Chart
for correct temperature or preparation time.
• Too much food in basket. Never fry too much food at
one time. See food package, Frying Chart, or recipe for
correct frying amount. Food pieces may be too thick to
fry adequately.
• Volume of oil is too low.
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