14
Hints for perfect deep frying
1. Never use the fryer without oil.
2. Always use the best quality oil possible.
We recommend corn, nut, seed or light
olive oil. Never use butter, margarine or
regular olive oil or extra virgin olive oil.
3. Avoid mixing oils of different qualities or
types.
4. Change the oil when it becomes brown or
milky in colour.
5. Take into account the food to be
cooked before setting the deep frying
temperature. As a general guide
precooked food will need a higher
temperature than raw food, and the
larger the individual items the lower the
temperature should be.
6. Large pieces of food should not be deep
fried as they take too long to cook and
thereby absorb too much oil.
7. Fry small amounts at a time. Adding
too much at a time will decrease the oil
temperature and increase the chance
that food will stick together and reduce
the crispiness.
8. Make sure that food is dry before frying.
Wet food will splatter.
9. Always dry or roll wet food in flour before
coating in a batter. Otherwise the extra
steam created will separate the coating
from the food.
10. Preheat the oil with the lid on.
11. Remove lid whilst cooking.
12. Never sprinkle salt or seasoning over the
cooked product in the basket when it is
in the raised position above the oil. This
will contaminate the oil.