Deep-fat fryers FAQs
What features do modern deep-fat fryers have?
Deep-fat fryers have come a long way in the past few years. Some of the latest home fryers feature digital temperature controls, dual-frying chambers for cooking different components together, timers for ensuring food is perfectly cooked and non-stick, cleanable elements.
There are fryer sizes to suit most kitchen spaces, from mini-fryers that are only 25cm squared to family-sized devices that can cook a meal for four in one go. Some deep-fat fryers have been designed with the health-conscious in mind too and include a post-cooking oil removal system to leave fried food less fatty.
What should you look for in a deep fat fryer?
According to chef Jason Shaw, it’s best to keep it simple. “Look for a fryer with a safety temperature cut-off sensor – this is a must to avoid fires. Check that the frying basket has a solid feel to it too and the handles don’t feel loose or move around. Space matters when considering where to locate your fryer at home and its frequency of use – ideally you should place it close to an extractor fan to draw away the smells and airborne oil,” he says.
The size of the fryer you need is important to consider too. “If you’re only cooking small batches of chips for one or two people, a compact deep-fat fryer that holds around 1.5 litres of oil is ideal. But if you want to fry different foods at the same time, you might want to consider a double model that holds between three to five litres of oil,” he adds.
Shaw advises thinking about whether you’re most likely to use your fryer for cooking frozen or fresh food too. “Power rating or wattage of the fryer is important for the accuracy of the cooking temperature range. Electricity usage contributes directly to the final eating quality of the product to be fried. The larger the oil capacity, the more energy needed initially to heat it and the colder the food to be fried the longer the refresh time, so ‘freezer to fryer’ will take longer and use more energy than food that’s chilled or at room temperature.”
How often should the oil be changed in a deep-fat fryer?
Most manufacturers recommend changing the oil every five to six uses to ensure it doesn’t compromise the taste of the food or heating quality.
“When oil gets ‘old’ it becomes rancid in flavour, foams at the surface and darkens in colour, all of which leave you with an inferior end product,” explains Shaw. Simply put, your food won’t taste pleasant if the oil isn’t changed regularly.
How do I use a deep fryer safely?
Firstly, ensure you have assembled the fryer to the manufacturer’s instructions and make sure there are no trailing plug wires or trip hazards nearby. Use your fryer in a well-ventilated area and ideally without children nearby, closing the lid while heating the oil and making sure the basket handles are properly attached before use.
When adding food to the basket, lay it gently in the oil using heat-proof tongs to avoid oil splashes. Using a timer is a great way to ensure you don’t have to repeatedly lift the device’s lid to check on the food. Once cooked, gently lift the basket and tip the food out onto kitchen paper to absorb the excess oil.
Close the fryer lid immediately and switch it off, ensuring it’s turned off at the mains too. Leave to cool for at least three hours or ideally overnight.
How do I clean a deep fat fryer?
Used, cold oil should be emptied from the fryer into a leak-proof receptacle and placed in the bin – never poured down the drain. Remove the immersion heating element, if your fryer has one then don’t submerge it in water, gently clean the metal part only instead. Don’t submerge any of the electricals or dials. Wash the basket and oil container in hot soapy water if it’s removable. If it’s not, wipe clean before storing.
What’s the difference between a deep-fat fryer and an air fryer?
An air fryer uses fast-circulating hot air and a very small amount of oil to cook food whereas a deep-fat fryer involves completely submerging any produce in oil heated to a very high temperature.