Frying Oils And Fats - Ambiano MF 2016 Manual Del Usuario

USA
Instructions for preparing food
Various factors can result in the cooking time for your recipe not
matching the actual deep frying result.
• State of the food you intend to deep fry, e.g. frozen
• Size of the food you intend to deep fry
• Quantity of the food you intend to deep fry
• Temperature of the frying oil

Frying oils and fats

Suitable oils and fats
Not all oils and fats are equally suited for deep frying.
− Make sure that the oil or fat is suitable for high temperatures. The smoke
point of oil/fat should be over 392 °F (200 °C). The smoke point is the moment
when the oil/fat begins to decompose and smoke is produced.
− Keep in mind that vegetable oils and fats tend to be nearly tasteless and
therefore do not affect the flavor of the fried food or only slightly. Animal
fats (lard), however, may change the flavor of deep fried food.
− Do not mix different oils and/or fats as they may have different boiling points.
− Only use fats/oils with a low concentration of water. The water will evapo-
rate during the heating process and cause the fat to spray.
Shelf life of oils and fats
The shelf life of oils and fats depends on:
− the temperature during the deep frying process,
− the frequency and duration of use,
− the type of storage,
− the quality of the oil or fat and
− the contamination of the oil/fat during the deep frying process.
Replacing oil or fat
The oil or fat used for deep frying must be replaced if:
• a substantial amount of smoke is produced at low temperatures
• it affects the flavor of the deep fried foods
• if an unpleasant odor forms.
− Change the oil or fat as described in the chapter "Emptying the oil reser-
voir".
− Dispose of old oil or fat as described in the chapter "Disposal".
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