Russell Hobbs 3.2L Cook at Home Deep Fryer $49 (Was $89) + Delivery ($0 C&C/ In-Store) @ The Good Guys

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Russell Hobbs 3.2L Cook at Home Deep Fryer $49 (Was $89) + Delivery ($0 C&C/ In-Store) @ The Good Guys
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J B S on 18/01/2025 - 17:26 thegoodguys.com.au (1082 clicks)
Last edited 18/01/2025 - 18:17 by 1 other user

$89 @ BIG W.

How about upgrading your frying game with the Russell Hobbs Deep Fryer? This 3.2 litre capacity fryer gives you plenty of room to cook up a feast, while the 1800 watt heating element ensures your food is cooked to perfection every time. The variable temperature control lets you adjust the heat to suit whatever you're cooking, and the handy viewing window means you can keep an eye on your food without lifting the lid. Plus, with the RHDF320 model number, you know you're getting a quality appliance from a trusted brand. So why not treat yourself to some delicious fried food today?

Electrical & Electronics Deep Fryer Russell Hobbs

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Comments

  • nathanos on 18/01/2025 - 17:31
    +5

    For when you want food to have flavour as opposed to air …

    • HolyCr4p on 18/01/2025 - 17:39

      For when you want food to have more healthier as opposed to deep frying

      • marshmall0w2 on 18/01/2025 - 17:52
        -3

        Misconception. Airfrying injects direct oxidation by its mechanism of action. In contrast, deep frying doesn't necessarily lead to oxidation. Look up airfrying oxidation. Oxidative damage is one of the causes of metabolic diseases.

        • 7ekn00 on 18/01/2025 - 17:53
          +1

          Depends what you deep fry in … well known that seed oils oxidize in the bottle on the shelf ;)

          • marshmall0w2 on 18/01/2025 - 17:54
            +2

            @7ekn00:

            Depends what you deep fry in

            Yes correct. Was going to edit my comment to mention this point. Airfrying is actually way more severe but this point hasn't made it to the public consciousness as much as deep frying.

            Edit: For example, you can deep fry in ghee or lard or fats, which is how they did it in the pre-greco-roman times, where they wrapped the fats around the meat and then burned it to a high temp.

        • Wolfenstein98k on 18/01/2025 - 18:12
          +3

          How does hot air "inject oxidation"? This would apply to ovens, and hot days to a lesser extent.

          Supply some evidence that air fried food has higher oxidative damage than the same food deep fried - and then look up the net effects of deep frying versus air frying.

          Absolutely no chance.

          • marshmall0w2 on 18/01/2025 - 18:18
            -3

            @Wolfenstein98k: Bruh, I literally just said look up "airfrying oxidation" in my first comment. Just google it. If too lazy then here:

            Air frying can cause oxidative reactions in food, which can lead to the formation of harmful compounds. These compounds can include:
            Cholesterol oxidation products (COPs)
            These are formed when cholesterol in meat or fish breaks down during cooking. COPs are linked to heart disease, cancer, and other diseases.
            Advanced glycation end products (AGEs)
            These are linked to inflammation, diabetes, and aging.
            Aldehydes
            These are the main secondary oxidation products found in air-fried samples.
            Acrylamide
            This is a harmful compound that can form in certain foods when air fried at high temperatures.
            Polycyclic aromatic hydrocarbons (PAHs)
            These are carcinogens that can form as fumes when foods are cooked at a high temperature.
            How to reduce oxidation
            Use natural antioxidants like herbs, condiments, and natural extracts
            Limit the amount of oil and heat used
            Avoid inhaling smoke generated by high-heat cooking
            Use an exhaust fan

            Air frying provides a prooxidant environment for oxidative reactions in lipids. Air frying induces lipid oxidation in different food matrices. Natural sources of antioxidants limit lipid oxidation during air frying. Herbs, condiments, and natural extracts are suitable domestic strategies.

            Also to answer your question about baking, then it depends. That's why there's baking with fan on, and baking via pure radiation.

            • Wolfenstein98k on 18/01/2025 - 19:54

              @marshmall0w2: And your claim is what - that deep frying doesn't produce such compounds?

              • marshmall0w2 on 18/01/2025 - 20:37

                @Wolfenstein98k: Bro… Look at my second comment. I said

                Does not necessarily lead to oxidation

                Whereas airfrying literally provides a prooxidant environment

                • Wolfenstein98k on 18/01/2025 - 20:42

                  @marshmall0w2: Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAH), acrylamide, you name it.

                  Most of the harmful compounds are unique to meat being exposed to high heat in any form.

                  On top of that, the oil itself produces compounds and carcinogens unique to deep frying.

                  For instance:
                  https://www.sciencedirect.com/science/article/abs/pii/S02786…

                  • marshmall0w2 on 18/01/2025 - 20:52

                    @Wolfenstein98k: Yes I know. That's why in my second comment I added that you can use ghee or lard instead to minimise this when deep frying. But that airfrying itself literally leads to oxidation whereas deep frying is conduction.

    • Axelstrife on 18/01/2025 - 17:47

      Try buying an actual good Airfryer then.

      The first one i tried was a crappy cheap one that made food taste like crap till i went Philips.

      • Bruceflix on 18/01/2025 - 17:53
        +9

        Yes and no. Yes, The Philips air-fryers are excellent. No, air fried food does not taste as good as deep fried food

        • Axelstrife on 18/01/2025 - 18:27
          -4

          Honestly dissagree, If i wanted to drink oil i'd drink oil, dont need my feed drowned in it.

          • J B S on 18/01/2025 - 18:35
            +6

            @Axelstrife: If cooked in oil at the right temperature and time then the food doesn’t absorb the oil but that’s my experience

          • BradH13 on 18/01/2025 - 20:19
            +3

            @Axelstrife: If your deep fried food comes out overly-oily, something is wrong (wrong temperature, not stable enough temperature throughout the cook (these cheap electric fryers aren't the best at regulation), oil has gone bad, etc).

            Been deep frying at least one component of at least one meal almost daily for 12 years. My bloods are all fine, including cholesterol. A bit of oil is good for you, anyway.

            I own a Ninja air fryer but I only use it for specific things (eg. things that need baking). All the foods you can deep fry just aren't worth eating out of an air fryer. I'd genuinely rather never eat a chip, tender or nugget ever again than eat an air fried or oven baked chip, tender or nugget, and I mean that with complete honesty and seriousness.

    • knobbs on 18/01/2025 - 19:15

      How to you air fry a donut?

  • ExPrinceHairy on 18/01/2025 - 17:42
    +7

    $43 for those with a Good Guys Commercial account.

  • OZBMate8911 on 18/01/2025 - 17:43
    +3

    Good for if you're trying to fry something in batter.

  • jamba on 18/01/2025 - 18:04
    +2

    Kmart one is equally good at $35
    https://www.kmart.com.au/product/3l-deep-fryer-with-timer-42…

  • Intoxicoligist on 18/01/2025 - 18:07
    +11

    I only have one rule in life, that I'm not allowed to own a deep fryer… But if I buy it for my friend and leave it at her house, its not really my deep fryer any more is it….

  • bcYield on 18/01/2025 - 18:56

    If one day with the advanced technology safe-to-eat-raw, will you eat raw meat or stick with the cooked meant?

    • jkim on 18/01/2025 - 19:13
      +1

      It's not like we don't already eat raw meat?
      Sashimi (raw fish), carpaccio (raw beef), steak tartare (raw beef/horse mince with raw egg), etc…
      Been doing it for years and I'm not dead yet. I'm more wary of undercooked meat vs completely raw meat. If you need to heat treat the meat (i.e. pork, chicken) then you need to do it properly. If you don't need to (i.e. beef, horse, seafood - need to de-parasite it by flash freezing under -19 degrees), then just eat it raw.

    • Mill House on 18/01/2025 - 19:47

      I know what you mean

  • chintu123 on 18/01/2025 - 19:17

    Question for people who own this, how often should we change oil? After cooking one round? Or after 2-3 rounds?

    • Kendrite13 on 18/01/2025 - 19:57
      +1

      We used to have one and it depended on what you cooked in it. If you were deep frying something that didn't have "bits" that might come off then we would go 6-7 cooks (frozen chips, etc).

      If cooking something with "bits" that come off (like crumbed stuff) then yes 2-3 rounds but even one cook if it gets a bit yuck.

      Edit - you asked how often "should" you change the oil - I have no idea but that's how we did it.

      • eltito on 18/01/2025 - 20:09

        I’ve been thinking of getting a deeper fryer for a while, would be amazing to use it for the occasional deep fryer of certain foods like dim sims, chips, chicken etc - unsure how much use I’d get out of it though and whether it would be more of nuisance in the long run (to change oil etc).

        Wondering how often you used it and whether in your opinion it was a worthwhile purchase?

        • Kendrite13 on 18/01/2025 - 20:34
          +1

          I was happy with ours though we don't have it anymore (it wore out) and I'm not buying this one.

          If you enjoy the occasional deep fried item and have somewhere to store it while it is full of oil I would say it's a good purchase.

          Changing the oil wasn't hard but if you're not motivated it is a pain in the ass - plus you have to get rid of the old oil (we used to put it on old milk bottles and dispose of it).

          I don't regret purchasing the one we had but I don't intend to replace it. Happy to just use our air fryer and shallow fry stuff in a frying pan if needed.

      • alexxL on 18/01/2025 - 21:02

        how hard/easy is the cleaning?

    • BradH13 on 18/01/2025 - 20:30

      What you cook, how often you cook, if you're over-cooking things and letting the juices leak, and how much water (iced up food) get in it will change the frequency in which you need to change it, regardless of other people's experiences.

      How often you 'should' isn't a question I can answer, but I use my oil (I use rice bran oil, seems to last longer and taste better) until it visually changes to a significantly different colour, when the food starts tasting worse, or when it starts foaming while cooking, all of which take well over a month when only cooking a single meal consisting of frozen factory-manufactured items every few days.

      I don't do anything special like skim it after use either.

  • nobro25 on 18/01/2025 - 19:18
    +2

    Air is free whilst oil is expensive you go figure.

  • Munkeyalan on 18/01/2025 - 20:09

    How many Chiko Rolls could you fit in this bad boy?

    • BradH13 on 18/01/2025 - 20:34

      3 with the basket. You're limited by the width of the unit, not the oil capacity.

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