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Presentación del aparato
es
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
1 muy bajo Preparar y reducir salsas, rehogar verduras y freír alimentos con aceite de oliva virgen extra, mantequilla
o margarina.
2 bajo Freír alimentos con aceite de oliva virgen extra, mantequilla o margarina, p. ej. tortillas.
3 medio - bajo Freír pescado y alimentos gruesos, p. ej. albóndigas y salchichas.
4 medio - alto Freír bistecs al punto o muy hechos, congelados empanados y alimentos finos, p. ej. escalopes, ragú y
verduras.
5 alto Freír alimentos a alta temperatura, p. ej. bistecs poco hechos, crepes de patata y patatas salteadas.
Nivel de
temperatura
Tiempo total de fritura a par-
tir de la señal acústica (min)
Carne
Escalope al natural o empanado 4 6 - 10
Solomillo 4 6 - 10
Chuletas* 3 10 - 15
Cordon bleu, schnitzel* 4 10 - 15
Bistec poco hecho (3 cm de grosor) 5 6 - 8
Bistec al punto o bien hecho (3 cm de grosor) 4 8 - 12
Pechuga (2 cm de grosor)* 3 10 - 20
Salchichas cocidas o frescas* 3 8 - 20
Hamburguesas, albóndigas, albóndigas de carne rellenas* 3 6 - 30
Carne cortada a tiras, gyros 4 7 - 12
Carne picada 4 6 - 10
Bacon 2 5 - 8
Pescado
Pescado frito entero, p. ej. trucha 3 10 - 20
Filete de pescado, al natural o empanado 3 - 4 10 - 20
Camarones, gambas 4 4 - 8
Platos elaborados con huevo
Crepes** 5 1,5 - 2,5
Tortilla francesa** 2 3 - 6
Huevos fritos 2 - 4 2 - 6
Huevos revueltos 2 4 - 9
Kaiserschmarrn (crepes dulces con pasas) 3 10 - 15
Tostadas francesas** 3 4 - 8
Patatas
Patatas salteadas (preparadas con patatas hervidas con piel) 5 6 - 12
Patatas fritas (preparadas con patatas crudas) 4 15 - 25
Crepes de patata** 5 2,5 - 3,5
Rösti suizo 2 50 - 55
Patatas glaseadas 3 15 - 20
* Dar la vuelta con frecuencia.
** Tiempo total para cada porción. Freír una tras otra.
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