How to Use a Deep Fryer Thermometer

A deep fryer thermometer is an important tool if you’re using a deep fryer. It allows you to be sure that you have the oil at the correct temperature for cooking. It can also mean that your oil will last longer, as you won’t always be hitting what’s called the smoke point. Remember, hot oil is very dangerous. Unsupervised it can easily cause a fire, and if it tips of sprays it can cause very serious burns to the skin. Always be extremely careful when working with hot oil.

Step 1 - Smoke Point

All oils have what’s called a smoke point. That’s the temperature at which the oil begins to break down and there are visible fumes given off. Every time you use an oil in a deep fryer you lower its smoke point, and that’s not reversible. It’s why the deep fryer thermometer is so helpful as it will help you keep the oil well below its smoke point.

Different oils have different smoke points. The best to use in a deep fryer is safflower oil, which has a smoke point of 265 degrees Centigrade. Olive oil and lard are much lower, both around 190 degrees Centigrade, which is the temperature needed for deep frying. After their first use, as the smoke point lowers, they will essentially be useless for deep frying.

Step 2 - When To Use A Deep Fryer Thermometer

You should use a deep fryer thermometer every time you use the deep fryer. That’s true even if the appliance is electric, as it makes sure you keep the oil at the proper temperature.

The thermometer will have a clip that allows it to be attached to the rim of the deep fryer. Put it in place before you turn on the heat or plug the deep fryer in. As the oil begins to heat, keep a close eye on the temperature. For deep frying you need a temperature of 190 degrees Celsius. Once the oil nears this point you should have the food ready to put into the deep fryer.

Step 3 - Cooking

With the food carefully put into the deep fryer so the oil doesn’t splash, you need to keep checking the deep fryer thermometer and adjusting the heat so that the temperature of the oil doesn’t exceed 190 degrees Centigrade. The oil has to be hot enough to cook the food before oil can seep into the food and leave it soggy. Similarly, if the oil is too hot, it will burn the food rather than cook it. Never crowd the deep fryer with food. This will make it easier to maintain the temperature. A good ratio is 6 times as much oil as there is food.

Step 4 - Warning

If smoke begins to form on the surface of the oil you know you’ve reached the smoke point and it will no longer deep fry effectively. You should note the temperature showing on the deep fryer thermometer, especially if it’s below 190 degrees Centigrade, and you should avoid reusing the oil.