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• Do not use seasoned or flavored oil such as walnut, olive oil, lard or
drippings because they have a low smoke point. Use blended
vegetable oil, pure corn oil, sunflower oil, soybean oil or grape seed
oil (canola oil) because these oils have a high smoke point. Peanut oil
is not recommended because it impacts the flavor greatly.
• Oils should never be mixed when deep frying.
• High heat, water and burnt food particles break down the oil's
smoke point.
• Replace oil if you notice:
- Excessive smoking at normal temperatures
- Strong oil discoloration
- A rancid smell
- Excessive foaming around the frying food
• Oil darkens with use because the oil and food molecules burn when
subjected to high/prolonged heat. The more you use an oil, the
more slowly it will pour. Its viscosity changes because of changes to
the oil's molecular structure. When smoke appears on the oils'
surface before the temperature reaches 375°F, your oil will not longer
deep-fry effectively.
• When frying foods with strong flavor and/or aroma like fish or
chicken, use the oil only once.
• Filtering the oil with a cooking oil filter or fine-mesh strainer can keep
it fresher. Although storing oil in a refrigerator may extend the life of
the oil, this should never be done. This process of chilling oil then
brining the oil to room temperature causes excessive splattering
during the heat up process.
• Store the covered oil in a cool dark place, for up to three months.
Check the oil before using for color, smell, or excessive foaming.
Discard the oil if it shows any of these qualities.
All manuals and user guides at all-guides.com
TIPS FOR OIL USE AND STORAGE
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