How to remove undesired tastes
Some foodstuffs. Particularly fish. Release liquids whist being fried. These liquids collect in the frying oil or fat
and affect the smell and taste of other products subsequently fried in the same oil or fat. The taste of the oil or
fat can be neutralized as follows:
Heat the oil or fat to 160℃ and add two thin slices of bread or some parsley to the deep fat fryer. Wait until the
oil or fat stops bubbling and remove the bread or parsley with a slotted spoon. The taste of the oil fat is now
neutral again.
Healthy eating
Nutritionists recommend the use of vegetable oils and fats containing unsaturated fatty acids (e. g. linoleic acid). These
oils and fats. However, lose their positive properties more quickly than other types and therefore to be changed more
frequently. The following information is for guidance:
Change the oil or fat regularly. If the deep fat fryer is used mainly or chips and the oil or fat is sieved after each use.
It can be used 10 to 12 times.
Do not use the oil or for longer than six months. Observe the instructions on the pack.
Oil or fat can generally not be used as long if it is used to fry mainly protein containing food products such as meat
or fish.
Do not mix fresh oil with used oil.
Change the oil or fat if it begins to foam when heated, develops a strange taste of smell or becomes dark and/or
has a syrup like consistency.
