I bought my first deep fryer in 2014. I have used it approximately up to 6 times a year. I am wondering if it has hit its life span. When I used it last night to fry batter-fried cod, the heat light didn't stay on very long after reaching its 375 degrees heat. I would heat it up again and then it would go off. It's a Rival plastic encased fryer with a detachable lid with a charcoal filter. Does the heat of a fryer burn out its element after a few years? Or did I just buy a lemon?
I loved the Rival because it's large enough to do a main entree. It's also easy to clean, since it doesn't have lots of parts sticking out everywhere to get greasy. It's also light-weight, which makes washing it easier.
Would love experienced deep-fryers cooks to educate this deep fryer newbie in the scheme of things. I am experienced cook so I know the importance of maintaining that 375 degree temperature consistently to produce top-quality deep-fried foods which are NON-GREASY.
Are there styles of deep fryers that are optimal for consistent quality results?saya tersanjung karena kunjungan Anda di blog ini dan membaca tulisan Deep Fryers Life Span. Semoga Berguna dan Selamat membaca berita ini :)