Owner`s manual

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 t
emperatures 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 p
articles 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 seasoned, 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 semi liquid 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 muc
h 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 an egg wash (egg wash should contain whole eggs whisked together with approximately one tablespoon of
milk or water per egg.) Egg wash will cause the b
reading to coat the item and form a tight seal when food is
cooked. Lastly, coat the food with crumbs or seasoned meal, shake off the excess and place in a container in
a single layer.
2. Battering. Prepare the batter according to dir
ections. Pat the food dry, dredge in seasoned flour, if desired.
Dip the item in the batter and generally cook immediately. There are some chefs that recommend chilling the
batter with ice or refrigeration to obtain a great sear and those who recommend battering by placing in a single
layer and refrigerating for up to 30 minutes to dry the batter. When using these methods, be sure to cook very
small batches so as to maintain oil temperature.