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COOKING WITH OIL
Cooking oil can enhance the food's flavor – or spoil its taste. As with any
other food component, freshness and correct handling of the oil is the
key to successful deep-frying results.
The quality of the oil decreases with use at high temperatures. Food
particles, water and other liquids will further lower its quality, therefore:
•
Do not mix different cooking oils.
•
Only use fresh and clean cooking oils:
Regularly remove burnt food particles while frying. Always use
‒
utensils that are safe to immerse into hot oils without damaging
the utensil or the appliance, and always wear oven mitts when
removing any burnt food particles.
Do not reuse oil that has been used to fry fish or other strongly
‒
flavored food.
Some meats, such as chicken wings, will release large amounts
‒
of liquids when frying, thus watering down the oil. Do not reuse
this oil.
Do not use the cooking oil anymore if you notice the following:
Before use: oil smells rancid or its color has visibly darkened.
While frying: oil is foaming strongly or smoke appears on the oil's surface
at normal operating temperature.
HINTS AND TIPS
•
Smaller quantities of food normally require a slightly shorter cooking
time than larger quantities of food.
•
To reduce cooking time, defrost food prior to cooking. It is
recommended that some foods should not be thawed/defrosted
prior to cooking, such as frozen fish, and frozen French fries.
•
It is recommended to use a meat thermometer to check the
cooking progress.
•
In the event of food flare-ups, do not remove the lid, do not remove
the basket; unplug the appliance.
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