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Use little fat for
effective shallow or
deep fat frying. Filling
the pan too full of fat
can cause spillovers
when food is added.
If a combination of oils
or fats will be used in
frying, stir together
before heating, or as
fats melt slowly.
Always heat fat slowly,
and watch as it heats.
Use a deep fat
thermometer whenever
possible to prevent
overheating fat beyond
the smoking point.
Always turn the surface
units off before
removing cookware.
When flaming foods
are under the hood,
turn the fan off. The
fan, if operating, may
spread the flame.
Keep an eye on foods
being fried at high
or medium high
heat settings.
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 the
sides of the pan.
11
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