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Idiomas disponibles
Idiomas disponibles
W O L F
D E E P - F RY I N G
The "smoke point" temperature is when oil
begins to decompose and visible smoke is
given off. Refer to the following chart.
For deep-frying, it is best to use an oil that
has a smoke point above 205˚C.
Never add oil to the fryer basin above the
oil level line.
Clarify oil by putting several slices of raw
potato in cooled oil and reheat slowly,
stirring occasionally until the oil reaches
175˚C or the potato starts to brown. Discard
potato and strain.
If the oil is not hot enough, oil will reach
the internal part of food before the coating
cooks enough to form a protective layer,
resulting in greasy food.
If the oil is too hot, the coating will burn
from the direct heat of the oil before the
food has had time to cook.
Deep-fry only small batches of food at a
time. Deep-frying too much food will lower
the oil temperature enough to cause greasy
food.
Remove ice from frozen food before deep-
frying to avoid popping of oil.
Moist or frozen food can lead to excessive
foaming when first submerged in oil. To
avoid this, lower the food slowly into the
oil.
For deep-frying, it is best to use the same
oil no more than three times, since
repeated use will lower the smoke point.
After each use, remove any food particles
from the oil.
After allowing the oil to cool, cover the
fryer with the low-profile lid to prevent
contamination of the oil.
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F RY E R M O D U L E
U S E & C A R E
T I P S
S M O K E P O I N T T E M P E R A T U R E S
Canola Oil, refined
Corn Oil, refined
Lard
Olive Oil, pure
Olive Oil, extra virgin
Peanut Oil
Safflower Oil
Shortening
Vegetable Oil
Oil must be added to the fryer basin
before turning the unit on. Serious injury
or damage to the fryer module may
result if oil is poured into a heated fryer
basin.
To protect hands from oil burns, wear
heavy plastic gloves when deep-frying.
205˚C
230˚C
180˚C – 205˚C
140˚C
205˚C
230˚C
230˚C
180˚C – 190˚C
225˚C – 230˚C
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