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Beschikbare talen
Beschikbare talen
Frying time and frying
temperature
• For a tasty and healthy result, the infor-
mation on the packaging should be ob-
served very carefully when selecting the
temperature and the frying time.
• Only small quantities should be fried at
a time.
• The frying basket 3 must not be filled
more than up to the MAX marking 2. If
more food to be fried is put into the bas-
ket, the temperature of the fat will drop
too much, the frying process will take
longer, and more fat will be absorbed
by the food to be fried.
• Acrylamide can form when frying foods
that contain starch (e.g. potato and ce-
real products). Acrylamide may be car-
cinogenic. In order to reduce the
formation of acrylamide as much as
possible, both high temperatures (of
more than 170 °C) and browning the
food too much should be avoided. With
temperatures of more than 175 °C, sig-
nificantly more acrylamide will be
formed.
Which types of oil and fat are
suitable?
There is a wide range of different types of
oil. But not all types of fat and oil are suita-
ble for frying.
• Figure C: for this deep fryer, we rec-
ommend using liquid frying oil. If you
would like to use solid frying fat, you
should first melt it slowly in a pan at a
lower temperature and then pour it into
the deep fryer. By doing so, you prevent
the device from overheating and the fat
from splashing.
• The fat or oil needs to tolerate high tem-
peratures during frying. Be careful that
the fat/oil may be heated at least up to
200 °C.
• The fats should only have a very low wa-
ter content. The water evaporates when
heated, and the fat starts spattering.
• Oils that are rich in polyunsaturated fatty
acids are very healthy when used in sal-
ads, but they are not suitable for frying,
because they do not have the thermal sta-
bility required.
• Butter, margarine, and olive oil are not
suitable.
• Rapeseed oil and sunflower oil for ex-
ample are highly suitable.
• Different types of fat or oil should never
be mixed!
Storage of used oil
• Contamination of the oil caused by fry-
ing reduces its useful life. In order to re-
move any coarse dirt, pour the melted
fat through a sieve covered with a pa-
per towel after each frying process be-
fore storing the oil.
• Light and oxygen damage the oil. It
should therefore be stored in a tightly
closed container in a dark, cool, and
dry place.
• Under proper conditions, the fat can be
stored for a few weeks.
Frying table
Food
Mushrooms
Fish fillet (fresh)
French fries
(fresh)
Chicken legs
French fries
(deep frozen)
Fish fillet (deep-
frozen)
Chicken Nuggets
(deep-frozen)
Temper-
Time (ap-
ature
prox.
(ap-
minutes)
prox.)
150 °C
5 - 7
160 °C
3 - 4
170 °C
11 - 16
180 °C
14 - 16
according to the manu-
facturer's specifications
190 °C
5 - 7
190 °C
4 - 5
GB
9
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