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FRYER
BEFORE USING FOR THE FIRST TIME:
Clean fryer module thoroughly with hot water and a mild detergent. Rinse and dry with a soft cloth.
• When the fryer module is powered up for the first time, it will default to lock mode.
To unlock the control panel, touch and hold the KEY symbol for three seconds.
• You may notice a small amount of smoke and odor during the initial break-in period; this is normal.
USING THE FRYER
• Deep frying requires oils with a high smoke point; use only deep
frying oil or fat that is devoid of water and protein.
• The best oils to use are those with a smoke point above 400°F.
• After using your fryer, allow oil or fat to cool, then replace the
low-profile storage lid to prevent oil contamination.
• Remove food particles after every use of the deep fryer.
• Never fill the fryer above the high mark in the fryer basin.
• If the oil is too hot, the outside of the food will burn before
the inside can cook.
• Replace the oil in your fryer after three uses; oil’s smoke point
diminishes as the oil is reused.
• Deep-fry in small batches. Frying too much food at once
can lower the oil temperature and result in greasy food.
OIL TYPE SMOKE POINT
CANOLA OIL, REFINED
400˚F
CORN OIL, REFINED
450˚F
LARD
360-400˚F
OLIVE OIL, PURE
280˚F
OLIVE OIL, EXTRA VIRGIN
405˚F
PEANUT OIL
450˚F
SAFFLOWER OIL
450˚F
SHORTENING
355-370˚F
VEGETABLE OIL
440-450˚F
FRYING OILS AND SMOKE POINTS
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