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- 21 -
- Den Korb nicht übermäßig füllen. Es empfiehlt sich, die Hälfte der maximal zulässigen Menge
zu frittieren (siehe nachstehende Tabelle). Andernfalls wird durch die große Menge abrupt die
Öltemperatur gesenkt, so dass die Speisen viel Fett aufsaugen.
- Mit der richtigen Temperatur frittieren (siehe nachstehende Tabelle). Bei zu niedriger Temperatur
saugen sich die Speisen mit Öl voll, bei zu hoher Temperatur werden die Speisen außen dunkel
und sind innen noch roh.
- Die Speisen erst ins Öl tauchen, wenn es die richtige Temperatur erreicht hat.
- Frittierte Speisen nicht allzu lange abtropfen lassen. Wegen des entstehenden Dampfs bleiben sie
sonst nicht knusprig.
- Frittiertes immer erst kurz vor dem Anrichten salzen, weil Salz die äußere Knusperschicht weich
macht.
MinutenTemperatur
(°C)
Menge (g)FRISCHE SPEISEN
6 - 7190350
POMMES FRITES
9 - 13190700
5 - 6170200FISCH
6 - 7160250SCHALEN-/
WEICHTIERE
4 - 7180250FLEISCH
4 - 6160200GEMÜSE
MinutenTemperatur
(°C)
Menge (g)TIEFKÜHLKOST
4 - 6
190
350POMMES FRITES
4 - 5150FISCH
4 - 5150SCHALEN-/
WEICHTIERE
3 - 5250FLEISCH
4 - 5200GEMÜSE
Die angegebenen Zeiten und Temperaturen sind reine Richtwerte. Sie können je nach Menge
und persönlichem Geschmack geändert werden. Bei Tiefkühlkost auch die Angaben des
Herstellers auf der Packung berücksichtigen.
23


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