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Keep an eye on foods being fried at HI or
MEDIUM HIGH heati.
Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble up and over sides
of pan.
Use little fat for effective shallow or deep-fat
Filling the pan too full of fat can cause
frying.
If a combination of oils or fats will be used
stir together before heating, or as fats
in frying,
melt slowly.
Always heat fat slowly, and watch as it heats.
Use deep fat thermometer whenever possible
prevent overheating fat beyond the smoking point,
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