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General information about deep frying
Low-acrylamide preparation
Acrylamide is suspected of being a carcinogenic substance,
which increases dramatically when heating foods
containing starch to over 175 °C.
Therefore, e.g. do not fry chips at a temperature of more than 175
°C. Fried food should not be served brown, only “golden yellow”.
The correct frying temperature
The following table shows examples of which foods are
cooked at which temperature and for which duration.
If the instructions on the packaging of the fried food differ from
this table, please follow the instructions on the packaging.
Food Temperature
(approx.)
Time in minutes
Hamburger (frozen) 150 °C 3 - 5 minutes
Pork chops (breaded) 150 °C 15 - 25 minutes
Chicken portions
(large pieces)
150 °C 10 - 18 minutes
Chicken portions
(small + medium-sized
pieces)
150 °C 8 - 18 minutes
Chips (frozen) Follow the
manufacturer’s
specifi cations
Follow the
manufacturer’s
specifi cations
Scampis (fresh) 130 °C 3 - 5 minutes
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