• Food should be crisp when deep fried. If results are soggy, the oil may not be hot enough. This can be attributed to one or more of the following:
    • Oil has not reached the correct temperature.
    • Temperature setting is too low.
    • Too much food in the frying basket.

    NOTE: For best results, when cooking the first batch of food, allow the deep fryer to preheat for approximately 20 minutes. The ‘HEATING’ light will cycle on and off during this time.

  • Do not use solid frying oil, only use liquid oils.
  • Use good quality liquid oil. We do not recommend fats that deteriorate quickly such as lard. 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.
  • Always check that the cooking oil you use is marked suitable for deep frying. Only use cooking oil with a high smoke point. Oils with low smoke points can rapidly degrade at temperatures around 375°F and produce unhealthy by-products.
  • Cooking oil, even unused, has a limited shelf life. It oxidizes quite quickly with exposure to air, sunlight, and elevated temperatures. Always store in a cool dark place in a sealed container.
  • Oil can be re-used several times before it starts to break down. 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 paper coffee filter or clean cotton material.
  • Oil will absorb food flavors, 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.
  • When the basket is in the ‘Frying’ position, always use tongs and gently lower the battered food into the oil.
  • When frying food that is not coated in batter, make sure it is patted dry with paper towels as excess moisture causes the oil temperature to drop. The smallest amount of water will also cause hot oil to splatter.
  • It is best to season fried food with salt and pepper once it has drained on paper towels after frying and while it is still hot.
  • When frying for an extended amount of time, be sure oil returns to required temperature before frying each batch.
  • It is important to keep the oil at the recommended level for each recipe, adding more oil as needed. When foods are fried at the proper temperature, minimal oil is absorbed.

Common Frying Oils

Vegetable oilA general term that refers to a blend of oils extracted from various seeds and fruits. Vegetable oil has a very mild flavor and aroma. It is low in cholesterol and saturated fats.
Sunflower oilThe oil is extracted from the seeds of the sunflower plant. It is pale yellow in color with virtually no flavor. Sunflower oil is high in polyunsaturated fats and low in saturated fats.
Canola oilMade from seeds of the canola plant, it is relatively low in saturated fats, contains Omega 3 fatty acids and has a bland, neutral flavor.
Safflower oilSafflower oil is derived from the seeds of the safflower. It is strong in flavor, rich in color and has a high smoke point. Safflower oil is high in polyunsaturated fats and vitamin E.
Peanut oilPeanut oil is obtained from the kernels of the groundnut or peanut. It has a delicate flavor, nutty odor and has a high smoke point. Peanut oil is high in mono-unsaturated oil and vitamin E.