Frying in a deep fryer is very easy, since modern appliances to heat the oil to the exat temperature the thermostat is set to.
Thus, a portion of oil is used many times as the fat does not boil and does not form carcinogenic substances, as happens if you reuse fat from frying in a pan.
It is perfectly normal to deep-fry items once or twice a week to, more would be too much for the body, if you prefer to eat healthily.
Before you put the ingredients in, the oil should be the correct temperature, as otherwise the food will absorb fat.
Products fried in vegetable oil in a deep fryer, are not so calorific. Frying in deep fryer is great for maintaining the minerals and vitamins in the products.
Choose fat that is suitable for the deep fryer - sunflower oil, corn oil, canola oil and other fat free oil. Olive oil is not suitable for deep-frying.
The use of unsaturated vegetable fat is recommended. Avoid flavored oils, such as nut or peanut oil. You can use grape seed oil.
Never mix old oil with fresh oil in the fryer. This does not reflect well on fried products. Do not mix different types of fat - such as corn and sunflower oil, as they require different times to reach the desired temperature.
To use the oil in the fryer longer, immerse dried products in it - so it will not over fry and will serve you for a long time.
Once the oil is old – having been used between seven and fifteen times, depending on the fryer’s filter, wait for it to cool and pour it in a bottle, to throw it away. Avoid pouring cooking oil down the sink, as it can block the pipes.