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De
Inc
Handy hints
14
Food should be crisp when deep fried. If results are
soggy, the oil isn’t hot enough. This can be attributed
to one or more of the following:
• Not enough preheating time.
• Temperature setting is too low.
• Too much food in the basket (do not fill more than
two thirds full).
• Do not use solid frying oil, only use liquid oils.
• Use good quality liquid oil. For best results we
recommend the oils listed. We do not recommend
fats that deteriorate quickly such as lard or
dripping. Deep frying in butter or margarine is also
not recommended because of their low smoke-
point temperatures.
• Olive oil is not recommended for deep frying due
to its low smoke-point temperature.
Oil can be re-used several times before it starts
to break down (low smoke-point decreases
(i.e. the oil will burn at a lower temperature and
fried food will be less crisp). Filter the cooled oil
through a fine sieve then store in an airtight
container in a dark place. A fine sieve can be
made by lining a funnel with an unused Chux-
brand cloth, paper coffee filter or clean cotton
material. Oil will absorb food flavours, so it’s a
good idea to label the oil storage container with
the type of food the oil was last used to cook.
For example, don’t fry a dessert in oil previously
used for cooking fish.
Note
Recommended oils
Vegetable oil
A general term that refers to a blend of oils extracted
from various seeds and fruits. Vegetable oil has a
very mild flavour and aroma. It is low in cholesterol
and saturated fats.
Sunflower oil
The oil is extracted from the seeds of the sunflower
plant. It is pale yellow in colour with virtually no
flavour. Sunflower oil is high in polyunsaturated fats
and low in saturated fats.
Canola oil
Made from seeds of the canola plant. It is relatively
low in saturated fats, contains Omega 3 fatty acids
and has a bland, neutral flavour.
Safflower oil
Safflower oil is derived from the seeds of the
safflower. It is strong in flavour, rich in colour and has
a high smoke point. Safflower oil is high in
polyunsaturated fats and vitamin E.
Peanut oil
Peanut oil is obtained from the kernels of the
groundnut or peanut. It has a delicate flavour, nutty
odour and has a high smoke point. Peanut oil is high
in mono-unsaturated oil and vitamin E.
DO NOT USE SOLID FRYING OILS, ONLY USE LIQUID OILS AS PER THE RECOMMENDATIONS.
BDF450_IB_FA.qxp:Blender 12/1/10 2:21 PM Page 14
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