Suitable oils for deep frying include vegetable, sunflower, sesame, corn, peanut and canola oils depending on the type of food and the fryer. Each deep fat fryer's instruction manual lists suitable oils and which to avoid.
Different oils reach different temperatures and are suitable for cooking different types of food. Because of this, it is important to read the manual to decide which is best for the situation and oils should not be mixed. Olive oil, margarine and butter is rarely used because they can bubble over and create smoke. Oil should be changed after eight to 10 uses, especially when food with breadcrumbs or batter are cooked often.