Oils with a high smoke point, such as vegetable oil, sunflower oil, rapeseed (canola) oil, or peanut oil. It's often advised to avoid olive oil due to its lower smoke point.

Fill between the min and max fill lines indicated inside the fryer. Never overfill, as hot oil can bubble up and overflow, creating a fire hazard.

General temperature ranges (e.g., 170-190°C) with specific recommendations for common items like chips (often twice-fried: lower temperature first, then higher for crisping). Always refer to the food's cooking instructions or the fryer's manual.

The frequency of oil changes depends on what you fry (breaded foods degrade oil faster), how often you use it, and the oil's condition (colour and smell). Filtering the oil can extend its life.

Let it cool completely, then pour it back into its original bottle or a sealable container. Never pour it down the sink or drain, as it can cause blockages and environmental issues. Check local recycling centres or waste disposal guidelines.