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16
DEEP FRYER
your recipe, It could be for the following reason/s:
•
Condition of the food e.g. frozen,
•
Size of food items,
•
Volume of food,
•
Temperature of the cooking oil
What type of oil/fat should you use?
A huge range of different oils and fats are available, but only some of
them are actually suitable:
•
The oil/fat must be suitable for frying at high temperature. The
smoking point of the oil/fat must be above 200°C.The smoking point
is temperature at which oil/fat stars to give off smoke.
•
Vegetable oils and fats are almost tasteless, so the flavor of the
food being fried will be altered only slightly .In contrast to this,
animal fats(lard) can change the flavour.
•
Only use one kind .Do not mix oil/fat, as different oil/fats can have
different boiling points.
•
Fats should only contain a small amount of water. Water turns to
steam when heated and makes the fat spit.
Never melt lard in the fryer. Melting lard could cause liquid drops of fat to
run down the sides of the appliance. This can result in damage or even
cause a fire.
The length of time you can keep using it depends on various factors:
•
Frying temperature.
•
How often you use it, and for how long at a time.
•
How you store it.
If you do want to use lard, melt it in a suitable pan
beforehand. Then pour the melted lard carefully into the oil
receptacle(E) according to the safety instruction.
How long can you keep the oil/fat?
INSTRUCTION MANUAL
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