To place enough oil in a pan to cover food being fried to be completely covered
To fry foods rapidly in a deep pot of oil so that the food is totally submerged. The oil should never come up much more than half way in the pot, and should be a type with a high smoking point.
Cooking food by immersing it in a large pan of cooking oil. If large pieces of food are to be cooked, the temperature of the oil should be lower.