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FR 21
Cuisiner sainement
Le point de fumée des différents types d'huile
Pour cuisiner sainement, Pelgrim conseille d'adapter le type d'huile
à la température de cuisson. Chaque type d'huile a un autre point de
fumée, à partir duquel des gaz toxiques sont dégagés. Le tableau ci-
dessous indique les points de fumée des différents types d'huile.
Huile Point de fumée °C
Huile d'olive extra vierge 160 °C
Beurre 177 °C
Huile de coco 177 °C
Huile de colza 204 °C
Huile d'olive vierge 216 °C
Huile de tournesol 227 °C
Huile de maïs 232 °C
Huile d'arachide 232 °C
Huile de riz 255 °C
Huile d'olive 242 °C
Positions de cuisson
L'aperçu ci-dessous n'est qu'un fil conducteur, étant donné que la
valeur de réglage dépend de la quantité et de la composition du plat,
ainsi que de la casserole.
Utilisez la fonction ‘boost’ et la position 9 pour :
porter rapidement un liquide à ébullition ;
réduire des légumes verts ;
chauffer de l'huile et des matières grasses ;
mettre une cocotte-minute sous pression.
Utilisez la position 8 pour :
saisir de la viande ;
cuire du poisson ;
cuire des omelettes ;
cuire des pommes de terre en robe des champs ;
• frire.
CUIRE
21


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