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6
GUIDELINES FOR DEEP-FRYING
• Make sure the green ready light is on before lowering food into oil.
• Too much food will prevent the food from moving around and browning
evenly. In addition, it may slow down the cooking time. Fry in smaller
batches for faster, crispier fried food.
• When selecting oil to use in your Deep Fryer, choose a high quality brand
of peanut oil, canola oil, or vegetable oil. These fats can withstand high
temperatures well. Do not use butter, margarine, animal fats or olive oil
because these smoke at lower temperatures. Do not mix different oils.
Do not use shortening or lumps of fat as your Deep Fryer thermostat will
overheat and could cause a flash fire.
• Cover and refrigerate the oil or fat between uses to maintain freshness.
• Change oil often and dispose of responsibly. Do not pour down the sink
drain. Check with local regulations for proper disposal.
• Keep oil for frying seafood and fish separate from oil used for potatoes
and other milder items.
• Before deep frying any foods, remove excess moisture by blotting well
with a paper towel.
• Do not add water, wet foods, or icy frozen foods to hot oil, because this
will cause the oil to spatter, which may result in injury.
• When frying battered foods, shake off any excess batter or coating
before putting in the oil.
• Never pour salt into the oil. Instead, salt the food while it is hot and
draining on a paper towel.
• Frozen foods can be cooked in the basket. Follow directions on food
package. Use caution when lowering the basket in the oil, as the ice
crystals can cause spattering. Always lower slowly into the oil.
• After cutting potatoes for French fries or potato chips, wash in cold
water to remove starch. This will keep them from sticking together. Dry
completely before frying.
• Never place any plastic utensils into hot oil. Do not pour hot oil into
plastic containers.
• Never cover the food with storage lid.
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