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VORSCHLÄGE
Die ideale Fritiertemperatur liegt zwischen 140°C u nd 180°C.
Oberhalb dieser Temperaturen wird das Öl schnell schlecht.
Falls Sie eine zu geringe Temperatur wählen, verschließt sich die
Oberfläche der Lebensmittel nicht, und diese saugen das Fett auf.
Es ist selbstverständlich, dass die Lebensmittel je nach ihrer Dicke
länger im Fritierbad bleiben müssen. Man sollte deshalb eine
Temperatur wählen, die es ermöglicht, die Lebensmittel
durchzubraten, ohne sie außen zu verbrennen.
Die von Ihnen gewählte Temperatur ist erreicht, wenn die rote
Lampe ausgeht.
Die Einstellung des Knopfes stellt nur einen Richtwert je nach Art des Kochgutes dar.
Diese Einstellungen ändern sich je nach der Menge des Kochgutes sowie dem
persönlichen Geschmack des Verbrauchers.
EINSTELLUNG DES
THERMOSTATS
KOCHGUT
140°C
Pommes frites (blanchieren)
160°C
Hähnchenschenkel und -flügel
170°C
Krapfen, Fisch
180°C
Kroketten
180°C
Pommes frites (gebraten)
Wenn Sie mit dem Fritieren fertig sind, drehen Sie den Knopf auf
Stellung 0.
11


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