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OPERATING INSTRUCTIONS
OIL
• Use only good-quality cooking oil for deep frying. Deep frying foods in butter,
margarine, olive oil, or animal fat is not recommended because those fats begin
to smoke at a lower temperature.
• Consider reusing frying oil. Unless there are many burned food particles, frying
oil can generally be used more than once. Strain through a ne-mesh strainer or
a double layer of cheesecloth into a clean container with a lid, and store in a cool,
dark spot. Depending on what you cook, you can usually use oil about 3 times
before it needs to be discarded.
• Do not pour oil down the drain, where it can clog pipes and pollute waterways.
Dispose of it in a sealed container in the garbage. Depending on where you live,
you may also be able to take cooking oil to a recycling facility.
FRYING
• Avoid overlling the basket. Putting too much food in the fryer at one time
will lower the oil temperature excessively, causing your food to absorb more oil
and become greasy.
• Have a landing spot ready for your fried food where excess oil can drain off.
Good choices include a paper towel-lined plate or a wire cooling rack set in a
rimmed baking sheet.
• For best avor, salt foods immediately after they come out of the fryer.
• Serve deep-fried foods hot or warm. If you need to fry food in batches, you
can keep the rst batches warm by placing them on a wire rack set in a
rimmed baking sheet, then in an oven preheated to 200˚F while subsequent
batches cook.
• Use caution when deep frying tortillas. Flour tortillas contain air bubbles.
During deep frying, oil can become trapped within these bubbles. If not properly
drained, the bubbles can burst and cause burns. Therefore, after deep frying
tortillas, carefully raise them out of the cooking oil, and allow oil to drain from the
tortillas for approximately 30 seconds.
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