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 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 smok-
ing 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 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 semiliquid mixtures, utilizing
flour, milk, and eggs, used in cooking.
1. When breading meats, chefs call a three-step process “the standard breading pro-
cedure.” 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 season-
ing 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 breading 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 directions. Pat the food dry, dredge in sea-
soned 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.