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The quality of the oil/fat. The better it is, the longer you can keep
using it.
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Contamination of the oil/fat while frying. Pass the oil.fat through filter
paper before storing to remove the largest contaminant particles.
When should you change the oil?
You should change the oil/fat if:
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Smoke appears even at lower temperature,
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The fried food starts to have an unpleasant taste,
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You detect an unpleasant smell.
If any of the above occurs with your oil/fat, change it immediately.
Storing the cooking oil:
Oxygen and light will damage the oil/fat, so stire in a tightly sealed
container in a cool, dark place.
What should I do with the used oil/fat?
Never pour the used oil/fat down the drain. Take the used oil/fat to a used
oil collection point.
Chips and acrylamide:
Acrylamide forms mainly when starchy foodstuffs are heated to a high
temperature. From about 175°C, glucose, the basic constituent of
carbohydrates, combines with the amino acid, a basic constituent of
protein, to form acrylamide. Depending on how long they are cooked,
foods such as chips will contain a corresponding amount of acrylamide.
For safety reasons, we advise that you do not exceed the temperatures
given in the following table for cooking starchy foods.
INSTRUCTION MANUAL
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