Cooking Instructions: Ready to pour into fryer kettle. For best results fry food at 350F. Unscrew threaded cap, remove and discard foil safety seal, pour oil from jug into designated fryer (power off) until oil reaches designated fill line. Replace cap on jug to protect unused oil. Power up fryer and heat oil to 350F. For best food quality and fry-life results, filter oil regularly. Filtering: We recommend filtering after each shift as this removes food particles and broken down products that are very small and break down oil. Filter papers or bags are recommended. Skimming: to enhance food quality and fryer oil life, we also recommend frequent removal of all visible food particles from the source of the oil during production shifts. A stainless steel skimmer (GFS #252344) works very well for this task. Successful fryer oil management: Do not overheat the oil. Calibrate your fryers to operate between 350-360F. Turn temperature down to 150-200F during slow/off periods. As often as possible, fry foods frozen, thawed foods release excess moisture into your fryer oil. Avoid loading foods into the basket while it is position over the oil as this will also add moisture and particles that break down the oil. Finally, after frying, season foods away from the oil as salts and seasonings will also break down the oil more quickly. Cleaning: Let shortening cool. Drain into clean and dry container. Fill fryer with hot water and detergents/cleaning compounds that are made specifically for fryers. Scrub the fryer with a soft brush or Teflon pad. Never clean with a wire brush or steel wool. Rinse once, rinse twice, rinse again. Drain and replace with clean water, boil for several minutes. To insure that all detergent residues are removed, add 16 ounces of vinegar between the second and third rinse to neutralize. Wipe excess water, refill with new fryer oil. Can be cold filtered.

Yield: 1 Case = 560 Fluid Ounces of Shortening, Frying, Creamy, Soy, Liquid