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1.Always Alwaysuse usethe thebest bestquality qualityoiloilpossible. possible.We 1. We recommend nut, seed or recommend corn, corn, nut, seed or vegetable vegetable oils.butter, Never margarine use butter,or olive oils. Never use margarine or olive oils. oils. 2. Avoidmixing mixingoils oilsofofdifferent differentqualities qualitiesoror 2. Avoid types. types. 3. Changethe theoiloilwhen whenit itbecomes becomesbrown brownoror 3. Change milkyinincolour. colour. milky 4. Takeinto intoaccount accountthe thefood foodtotobebecooked cooked 4. Take beforesetting settingthe thefrying fryingtemperature. temperature.AsAsa before a general guide precooked need general guide precooked foodfood willwill need a a higher temperature food, higher temperature thanthan rawraw food, andand the itemsitems the lower the the larger the individual the lower larger the individual temperature shouldshould be. be. the temperature 5. Large 5. Largepieces piecesofoffood foodshould shouldnot notbe bedeep deep fried, long to to cook thus fried,asasthey theytake taketotoo long cook thus absorbing absorbingtoo toomuch muchoil. oil. 6. Fry 6. Frysmall smallamounts amountsatata atime, time,adding addingtoo too much muchatata atime timewill willdecrease decreasethe theoils oils temperature temperatureand andincrease increasethe thechance chancethat that food foodwill willstick sticktogether. together. 7. Make 7. Makesure surethat thatfood foodisisdry drybefore beforefrying, frying, wet wetfood foodwill willsplatter. splatter. 8. Do not use the lid when deep frying 9
