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COOKING GUIDE
HANDY HINTS
Food should be crisp when deep fried. If
results are soggy, it’s because the oil isn’t
hot enough. This can be attributed to one or
more of the following:
• Not enough preheating time.
• Temperature setting is too low.
• Too much food in the basket (do not fill
basket more than two thirds full).
• Do not use solid frying oil, only use
liquid oils.
• Use a good quality liquid oil. For best
results we recommend oils listed.
• We do not recommend fats that
deteriorate quickly such as lard or
dripping.
• Deep frying in butter or margarine is
also not recommended because of the
low smoke-point temperatures.
• Olive oil is not recommended for deep
frying due to its low smoke-point
temperature.
NOTE
Oil can be re-used several times
before it starts to break down (low
smoke-point decreases (i.e. the oil
will burn at a lower temperature and
fried food will be less crisp). Filter the
cooled oil through a fine sieve then
store in an airtight container in a dark
place. A fine sieve can be made by
lining a funnel with an unused Chux
brand cloth, paper coffee filter or
clean cotton material. Oil will absorb
food flavours, so it’s a good idea to
label the oil storage container with the
type of food the oil was last used to
cook. For example, don’t fry a dessert
in oil previously used for cooking fish.
RECOMMENDED OILS
Vegetable oil
A general term that refers to a blend of oils
extracted from various seeds and fruits.
Vegetable oil has a very mild flavour
and aroma. It is low in cholesterol and
saturated fats.
Sunflower oil
The oil is extracted from the seeds of the
sunflower plant. It is pale yellow in colour
with virtually no flavour. Sunflower oil is
high in polyunsaturated fats and low in
saturated fats.
Canola oil
Made from seeds of the canola plant. It is
relatively low in saturated fats, contains
Omega 3 fatty acids and has a bland neutral
flavour.
Safflower oil
Safflower oil is derived from the seeds
from the safflower. It is strong in flavour,
rich in colour and has a high smoke-point.
Safflower oil is high in polyunsaturated fats
and vitamin E.
Peanut oil
Peanut oil is obtained from the kernels of
the groundnut or peanut. It has a delicate
flavour, nutty odour and has a high
smoke-point. Peanut oil is high in mono-
unsaturated oil and vitamin E.
WARNING
Do not use solid frying oils,
only use liquid oils as per the
recommendations.
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