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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

520
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 (2818 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
    +10

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

    • HolyCr4p on 18/01/2025 - 17:39
      +1

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

        • 7ekn00 on 18/01/2025 - 17:53
          +3

          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
          +6

          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.

            • Wolfenstein98k on 18/01/2025 - 19:54
              +1

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

              • marshmall0w2 on 18/01/2025 - 20:37
                -3

                @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
                  +1

                  @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
                    -1

                    @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.

                    • Wolfenstein98k on 18/01/2025 - 21:12
                      +3

                      @marshmall0w2: And supercharge your intake of saturated fats? Ruin your machine real quick?

                      As you can see, every cooking style has its downsides, except perhaps sous vide in silicone or steaming.

                      No experts ever suggest deep frying over air frying or oven. Ever. Especially with ghee or lard.

                      • marshmall0w2 on 18/01/2025 - 21:18
                        -1

                        @Wolfenstein98k:

                        And supercharge your intake of saturated fats? Ruin your machine real quick?

                        Well I won't go into the rabbit hole of why ghee or lard is actually good…

                        No experts ever suggest deep frying over air frying or oven.

                        I mean, a lot of realisations happen outside of convention

                        • Wolfenstein98k on 18/01/2025 - 21:19
                          +3

                          @marshmall0w2: I suggest you don't, because it's only you and some rabbits down there. Influencer nonsense is nonsense - 99% of trained experts recommend against it for a reason.

                          As for "realisations happen outside of convention", sure - but like washing your hands, it was only denied by experts for a while before they all unanimously accepted it upon seeing the evidence.

                          The "saturated fat cures cancer" crowd don't have much.

                          • marshmall0w2 on 18/01/2025 - 21:21
                            -2

                            @Wolfenstein98k:

                            The "saturated fat cures cancer" crowd don't have much.

                            Don't be so sure. Not all cholesterol is equal is a recent acceptance, as much as seed oils probably causing problems are. Australia's gluten-free additions to menus shouldn't be taken for granted in terms of thought acceptance. It would've been laughed at maybe just a couple years ago.

                            • Wolfenstein98k on 18/01/2025 - 22:04
                              -1

                              @marshmall0w2: No, most of those are losing rather than gaining credence. Seed oils are fine, for instance, assuming you have a normal diet.

                              If you don't, the seed oils are not the top priority anyway.

                        • 7ekn00 on 20/01/2025 - 14:28

                          @marshmall0w2: Yeah, don't bother here, they all follow the falsely presented main stream "fat bad" narrative!

                          Don't expect people here to be anywhere near the level of the new research being published (Sydney Heart and Minosota Heart studies)!!

                    • Wort on 18/01/2025 - 22:21

                      @marshmall0w2: You're going hate finding new dietary options when you find out that you can oxidise without oxygen… Maybe not as bad as finding out that you're body has dozens of healthy oxidative processes running 24/7 making who knows what compounds

                      • marshmall0w2 on 18/01/2025 - 22:43
                        +1

                        @Wort: Sure, but that's not what I'm referring to in dietary terms between airfrying and deep frying, and I'm merely providing an alternate perspective. Who knows? Maybe someone stumbled upon this thread and learns something.

                        • Wort on 18/01/2025 - 22:51

                          @marshmall0w2: What are you referring to then? Cause they aren't going to learn what oxidation is.

                        • Wort on 18/01/2025 - 23:03

                          @marshmall0w2: To clarify… So to speak hehe… my last point. You're going to have oxidation occuring whilst deep frying. If the food tastes different after cooking, you've made new compounds, likely many from oxidation reactions occuring.

            • Typical16-bitEnjoyer on 19/01/2025 - 09:50

              @marshmall0w2: Ah the rare stupid 'source: just Google it bro ' comment.

              Followed by an uncited copy paste.

              Hilarious stuff.

        • deepblonde on 19/01/2025 - 16:16

          You are one hundred percent correct MarshMellow,
          It’s amazing you’ve triggered so many with easily verifiable facts.
          At least you tried, you can’t help some people, they’ll always be brainwashed…

          • Wort on 19/01/2025 - 16:54
            +1

            @deepblonde: Lol, chemistry is an interesting field, it ain't brainwashing.

            • 7ekn00 on 20/01/2025 - 14:31

              @Wort: The brain washing relates to the "saturated fat bad" crowd ;)

              As somebody that has actually reversed coronary artery disease (by lowering my CTCA derived calcium score from 112 to zero), I can tell you that saturated fat was instrumental in the reversal process :P

    • Axelstrife on 18/01/2025 - 17:47
      -1

      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
        +14

        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
          -8

          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
            +10

            @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
            +5

            @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.

            • nigel deborah on 19/01/2025 - 00:08
              +1

              @BradH13: A little unfair to air fried chips and tenders. Deep fried will always be better, but if you do it well you can get great results with an air frier.

              Chips for example, some brands and varieties are far better than others. If they're made to be deep fried they'll come out dry and papery in the air frier. Chips designed to be air fried will have some batter and be more oily out of the packet so they air fry really well.

          • samfisher5986 on 18/01/2025 - 22:53

            @Axelstrife: Exactly.

            I cook my food without oil and then simply dip the food in a cup of mayonnaise. Nice and oil free.

    • knobbs on 18/01/2025 - 19:15

      How to you air fry a donut?

    • morediscount on 19/01/2025 - 10:37

      Or you can use spices

  • ExPrinceHairy on 18/01/2025 - 17:42
    +9

    $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
    +4

    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
    +17

    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
    -1

    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
      +3

      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
          +2

          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
      +2

      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.

    • Gdsamp on 18/01/2025 - 22:36

      how often should we change oil

      15,000km service intervals are too long imo. really should stick to 5-10k km even with modern fully synthetic oils

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

    Air is free whilst oil is expensive you go figure.

    • Gdsamp on 18/01/2025 - 22:35

      Convection oven

  • Munkeyalan on 18/01/2025 - 20:09
    +3

    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.

    • zealmax on 18/01/2025 - 21:18
      +2

      Chiko rolls come with free grease included. It was made for the air fryer.

  • freddofrog42 on 18/01/2025 - 21:54
    +2

    Deep fryers absolutely have their place. The trick is to find that place and use it and then filter the oil and keep it cool.

    E.g. deep fried mushrooms or similar. You can't do these in an oven or air fryer (a small over in most ways) but 3 mins in deep fat and they're perfect as a visitor treat. Garlic Mayo etc.

    Chips/Fries? There are some really good ones available frozen which is what most restaurants use but if you want to go out there with 2/3 time cooked then you need a deep fryer and lots of time! My twice cooked chips are a level above all the frozen ones we've had, but yes time etc.

    I have a really small deep fryer for mushrooms etc and then this size for chips and fish etc but always drain/filter the oil across both. There are typically 3 oil containers in the garage fridge to suit each purpose. BTW fridge runs at 15C for Wife's beer, she's Welsh and that's the perfect temperature for her Malty beer.

    • TEER3X on 19/01/2025 - 07:13

      Can't you just shallow fry the mushrooms?

      Twice cooked chips are a no contest.

  • Gdsamp on 18/01/2025 - 22:35

    How do you fry with deep? Have only fried with air

  • Save Medicare on 19/01/2025 - 07:48
    +1

    How is this better than a pot of oil on my temperature controlled induction stove hob and some chopsticks, which I already have?

  • when2buy on 19/01/2025 - 08:12
    +2

    I love deep frying but using my wok is pretty easy too

  • JerryGee on 19/01/2025 - 09:22
    +4

    Being portable means you can take it outside to fry your battered fish and chips, do it inside and your walls will be covered in resin and you never get rid of the smell,
    only use lard or ghee never seed oils even though they are cheap but very detrimental to your health, nothing wrong with a bit of good fat, cholesterol is essential for testosterone.

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