Cooking, including deep frying, is an art, but as with any other cooking method, safety is always important!

• To prevent an oil spillage, avoid using water near the fryer, wipe the fryer thoroughly after cleaning, and dry produce (e.g., by using a paper towel), before immersing it in oil.
• Use only oils with a high smoke point. Fuming is a sign that substances in the oil are starting to break down into hazardous compounds. For different oils, the smoke point can vary from 160 °C to 230 °C. Oils with a smoke point above 180 °C, such as vegetable oils (rapeseed, sunflower, etc.), are suitable for frying; olive oil is not recommended and butter cannot be used for frying either.
• Try to keep the oil temperature even. As the temperature drops, the outside of the food may get overcooked and the inside – undercooked. Therefore, do not fill the baking tray too densely; it is better to cook in small portions. Meanwhile chilled or thawed products should be allowed to come to room temperature before deep frying.
• Parts of a high quality fryer: reservoir (tank) that is easily removable from the body, removable coil from the oil reservoir; having a built-in filter in the lid is preferable to prevent the spread of frying aromas.
• When using a deep fryer, place it on a gas or electric hob and turn the cooker hood on full blast – this will reduce the spread of cooking smells throughout the house.