Oil and fat
We advise you to use frying oil or liquid frying fat, preferably vegetable
oil or fat that is rich in unsaturated fats (e.g. linoleic acid).You can also
use solid frying fat, but in that case you should melt it in a pan over low
heat before use to prevent spattering or overheating of the fat.
If you want to melt rather cold solid fat that has been used before,
there is a chance that the fat will start spattering.You can prevent this
by punching holes in the surface of the resolidified fat with a fork.
Only use types of oil or fat that are suitable for deep-frying and that
contain an antifoam agent.You can find this information on the package
or label of the oil or fat.
Never mix two different kinds of oil or fat!
Changing the oil or fat
As the oil or fat loses its favourable properties rather quickly, you
should change the oil or fat regularly.To do so, follow the instructions
below:
- If you mainly use the fryer to prepare French fries and if you sieve
the oil or fat after each use, you can re-use the oil or fat 10 to 12
times before it needs to be changed.
- If you use the fryer to prepare food that is rich in proteins (such as
meat or fish), you should change the oil or fat more often.
- Never use the same oil longer than 6 months and always follow the
instructions on the package.
- Never add fresh oil or fat to used oil or fat.
- Always change the oil if it starts foaming when it is heated, when it
has a strong smell or taste or when it turns dark and/or syrupy.
Disposing of used oil or fat
Pour used oil or liquid fat back into its original (resealable) plastic
bottle.You can dispose of used solid fat by letting it solidify in the fryer
(without the basket in it) and subsequently scooping it out of the fryer
by means of a spatula and wrapping it in a newspaper.You can put the
bottle or newspaper in the bin for non-compostable waste (not in the
compostable waste bin) or dispose of them in accordance with the
regulations in your country.
Frying tips
For preparation times and temperature settings, see the table at the
end of this booklet.
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