Sometimes things go wrong with frying, that’s why we’ve created our very own troubleshooting guide to help solve those issues and get you back on track.
Select the problem you’re having and let our guide help you find the right solution.
Skim regularly to remove particles – if you don’t they will carbonise, potentially produce carcinogenic acrylamides, taint your oil and shorten its life.
Don’t overfill the fryer with oil – this will result in too great a drop in temperature. Large temperature swings will degrade your oil prematurely. If the temperature drops too much then the food will absorb too much oil.
Fry at the correct temperature - too hot and you’ll shorten the life of your oil, too low and oil will be absorbed into the food, producing soggy, unhealthy results. Please refer to the Prep Frying Guide for the correct frying temperatures.
Discard oil.
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