Owner`s manual

several layers of paper towels. To add more absorbency, place a brown paper bag
below the paper towels on the plate.
6. Keep deep-fried foods warm by placing in a single layer on fresh paper towels
(after initial draining step above is finished) in a 250˚F oven while you complete
frying.
Choice of Oil or Fat as a Frying Medium:
1. Your choice of Oil or Fat often depends on the frying technique to be utilized
and the projected frying temperature. As an example, when sautéing, oil choice
often depends on the flavor to be imparted as butter or bacon grease are often
employed. Olive oil is also a good choice if temperatures not over 300˚F are to be
employed in sautéing or pan-frying.
2. Health Concerns can determine your choice. We recommend
non-hydrogenated oils with zero trans fats and zero cholesterol. This eliminates the
use of animal fats.
3. Smoke point is a stage at which fat or oil begins to smoke. Utilize oils with a
high smoking point (above 400˚F). and high stability. Most vegetable oils have
smoking points over 400˚F and can be used in all cooking methods.
4. High heat, water, and burned food particles break the oil down over time. Filter
the oil after use. Allow the oil to cool after use and filter to remove all food particles
that could burn during reuse.
5. Replace your old oil if you notice the following symptoms: Excessive smoking
at normal temperatures; strong oil discoloration; rancid odor.
Choice of Coating Mix, Breading Mix, or Batter Mix:
A breaded item is any food that is coated with bread crumbs, cracker meal, corn
meal, or other dry meal to protect it during cooking. Breaded foods can be sea-
soned, marinated, or rubbed prior to breading, or seasonings may be added to the
flour, crumbs, or meal, before the coatings are applied. Coating batters are liquid
or semiliquid mixtures, utilizing flour, milk, and eggs, used in cooking.
1. When breading meats, chefs call a three-step process “the standard breading
procedure.” First, pat the food dry (always reduce moisture as much as possible to
reduce splattering and oil degradation) and then dredge in seasoned flour. The
flour adds seasoning and allows egg wash to adhere. Next dip the floured food in