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7
• Sort or cut foods so they’re the same size for even cooking.
• For French fries that are cooked through on the inside and crisp on the outside, fry
them twice. First at a lower temperature (around 300˚F) until cooked through (about 5
minutes). Remove from fryer, then refry at a higher temperature (around 375˚F).
• When cooking foods dipped in fresh batter, lower empty frying basket into hot oil.
Using tongs, add food directly to oil. Use basket to lift out food when finished cooking.
• To reduce splattering, pat foods dry before frying.
• Do not overfill the frying basket. This helps maintain temperature of oil for better
cooking results.
• Follow the instructions on the frozen food package for cooking time and temperature.
Remove any ice crystals on frozen foods before frying to reduce splattering. Lower the
basket very slowly into the oil in order to ensure that oil does not boil over. Fry frozen
foods in small batches as their low temperature lowers the temperature of the oil.
• The same oil can be filtered once cooled and used over again (up 8 times depending on
the food that’s been fried in it). Once the oil has cooled, line a sieve set over a bowl with
cheesecloth. Grasp each side of the removable oil container and lift upward. Pour the oil
through the sieve to remove food particles, crumbs, and impurities. Note that filtering is
crucial for safety as impurities can increase the risk of the oil catching fire.
• DO NOT STORE THE OIL IN THE DEEP FRYER. Store used oil in a clean, airtight
container in a cool, dark place for up to a month.
• Discard oil that is clouded, starts to foam, or has a bad smell or taste. Do not pour oil
down the drain as it will clog pipes. The safest way to dispose of oil is by pouring it into
a sealable container such as a coffee can or gallon milk jug, and then throw the oil-filled
container in the trash according to the local community regulations. Used cooking oil
can also be recycled in some areas.
DEEP FRYING TIPS
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