Frying Tips - Weston 03-1300-W Manual De Instrucciones

FRYING TIPS

Selecting and Changing the Frying Oil
• Use a good quality vegetable or peanut oil.
• Frying foods in butter, margarine, olive oil, or animal fat is NOT
recommended because of low temperature smoke point.
• DO NOT mix two types of oil.
• Change oil regularly to maintain optimum frying and flavor quality.
• Oil used for french fries can be used 10 to 12 times before changing if oil
is filtered after each use. Oil used for food that is high in protein (such as
meat or fish) should be changed more often.
• To filter oil, allow oil to completely cool. Cheesecloth or paper towel may
be used as a filter to strain oil.
• Always follow food package directions.
• DO NOT add fresh oil to used oil.
• Always change the oil if it starts to foam when heated, when it has a
strong smell or taste, or when it turns dark and/or syrupy.
Before Frying
• Excess water or ice particles can cause hot oil to splatter or foam.
Remove any excess water from fresh food by blotting with a paper towel.
Remove any ice chunks or buildup from frozen foods.
General Tips
• DO NOT use plastic utensils in hot oil.
• Season food AFTER frying.
• If food is not as crisp as desired, reduce batch size.
Disposing of Oil
• Pour cool oil into its original (resealable) empty plastic bottle.
Basket Usage With Freshly Battered Foods
• Freshly battered foods should be carefully placed directly into oil.
First, lower basket completely and then carefully place each piece of
battered food into hot oil. Use basket to remove fried battered
foods.
Storage
• Basket handle can be disengaged and rotated into basket. Place oil
pot in base and then place basket and power cord in oil pot.
• It is best to store all oils in refrigerator or a cool, dark, dry
place for up to six months.
IF YOU LIVE IN A HIGH-ALTITUDE AREA:
The Extension service will have detailed information about cooking for your
area. To locate the Cooperative Extension service in your county,
please visit: http://www.csrees.usda.gov/Extension
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