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When using fryer for the first time, a slight odor or light smoking may occur as manufacturing residue evaporates. This
is normal during initial use.
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Before deep frying, always remove excess moisture or ice crystals from food by patting it dry with toweling. Moist
foods may cause excess foaming, spattering, and crackling.
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Fry foods of equal size and thickness as they will fry more evenly and at the same speed.
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Do not fill the basket more than ¾ full for most foods. For raw fries, do not fill basket more than ½ full. If too much
food is fried at the same time, the food will not get crisp.
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For crisper foods, fry without the cover.
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For breading or coating foods, use commercial breading, finely ground bread or cracker crumbs, corn meal, a mixture
of corn meal and flour, pancake mix, or prepared bread mixes.
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Foods that are battered may stick to the basket; therefore, you may wish to fry these types of foods without the basket.
If, however, you want to use the basket, lower the basket into the oil before placing battered foods in the oil. Coated or
breaded foods can be fried with or without the basket. When using the fryer without the basket, a heat resistant scoop
may be used to add and/or remove foods.
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Use only heat resistant utensils in the fryer as most plastic or rubber will become damaged from the hot oil. Do not
leave metal utensils in the fryer as they will become hot.
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After each use, strain oil through a filter or a double thickness of cheesecloth to remove the accumulated residue.
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The number of times the cooking oil can be reused will depend on the food that is fried in it. For example, the oil will
need to be replaced more often if fish or food coated with bread or cracker crumbs is fried frequently.
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The longer oil is heated, the more rapidly it deteriorates. Avoid preheating longer than necessary and unplug the fryer
once the last batch of food has been removed from it.
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To prolong the useful life of oil, store it in an airtight container in a cool, dark area or in the refrigerator.
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It is time to replace the cooking oil if any of the following occur:
The oil is dark in color.
The oil has an unpleasant odor.
The oil smokes when it is heated.
The oil foams excessively during frying.
