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Función Freír es
15
Los niveles de temperatura
Tabla
La tabla indica qué nivel de temperatura es adecuado
para cada alimento. El tiempo de fritura puede variar en
función del tipo, peso, grosor y calidad de los
alimentos.
El nivel de temperatura seleccionado varía en función
del tipo de sartén utilizado.
Precalentar la sartén en vacío y añadir el aceite, junto
con el alimento, tras la señal acústica.
Nivel de Temperatura Apropiado para
min bajo Freír alimentos con aceite de oliva virgen extra, mantequilla o margarina, p. ej. tortillas.
low medio - bajo Freír pescado y alimentos gruesos, p. ej. albóndigas y salchichas.
med medio - alto Freír bistecs al punto o muy hechos, congelados empanados y alimentos finos, p. ej. escalopes, ragú y verduras.
max alto Freír alimentos a alta temperatura, p. ej. bistecs poco hechos, crepes de patata y patatas salteadas.
Nivel de tem-
peratura
Tiempo total de fritura a partir de
la señal acústica (min)
Carne
Escalope al natural o empanado med 6 - 10
Solomillo med 6 - 10
Chuletas* low 10 - 15
Cordon bleu, schnitzel* med 10 - 15
Bistec poco hecho (3 cm de grosor) max 6 - 8
Bistec al punto o bien hecho (3 cm de grosor) med 8 - 12
Pechuga (2 cm de grosor)* low 10 - 20
Salchichas cocidas o frescas* low 8 - 20
Hamburguesas, albóndigas, bolas de carne rellenas* low 6 - 30
Leberkäse (Pastel de carne cocido) min 6 - 9
Ragú, gyros med 7 - 12
Carne picada med 6 - 10
Bacon min 5 - 8
Pescado
Pescado frito entero, p. ej. trucha low 10 - 20
Filete de pescado, al natural o empanado low - med 10 - 20
Camarones, gambas med 4 - 8
Platos elaborados con huevo
Crepes** max -
Tortilla francesa** min 3 - 6
Huevos fritos min - med 2 - 6
Huevos revueltos min 4 - 9
Kaiserschmarrn (crepes dulces con pasas) low 10 - 15
Tostadas francesas** low 4 - 8
* Dar la vuelta con frecuencia.
** Tiempo total para cada porción. Freír una tras otra.
15


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