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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:
‒
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, and always wear oven mitts when
removing any burnt food particles.
‒
After use and before storage, filter oil with the integrated
filtration system (see Oil Filtration)
‒
Do not reuse oil that has been used to fry fish or other strongly
flavored food.
‒
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.
OIL FILTRATION
NOTE:
‒
Filter the oil after each use. Store filtered oil properly (see Storing
oil).
‒
Discard of oil on a regular basis depending on oil quality (see
Cooking with oil).
‒
After switching off the appliance, wait at least 3 hours for the oil
to cool down, depending on the settings selected during use.
Hotter oil will take longer to reach a cool temperature.
‒
Filtering the oil after each use will help prolong the life of the
cooking oil, but it should still be discarded if the oil is
