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Allgemeines zum Frittieren
Acrylamidarme Zubereitung
Acrylamid steht im Verdacht ein krebserzeugender Stoff zu
sein, der beim Erhitzen von stärkehaltigen Lebensmitteln
über 175 °C sprunghaft ansteigt.
Frittieren Sie daher z. B. Pommes nicht mit einer Temperatur von
über 170 °C. Frittiertes sollte nicht braun serviert werden, sondern
nur „goldgelb“.
Die korrekte Frittiertemperatur
Die folgende Tabelle zeigt beispielhaft, welche Nahrungs-
mittel bei welcher Temperatur und bei welcher Dauer frit-
tiert werden.
Falls die Anweisungen auf der Verpackung des Frittierguts von
dieser Tabelle abweichen, folgen Sie bitte den Anweisungen auf
der Verpackung.
Lebensmittel Temperatur (ca.) Zeit in Minuten
Frikadelle (gefroren) 150 °C 3 - 5 Minuten
Schweinekoteletts
(paniert)
150 °C 15 - 25 Minuten
Hühnchenportionen
(große Stücke)
150 °C 10 - 18 Minuten
Hühnchenportionen
(kleine / mittlere Stücke)
150 °C 8 - 18 Minuten
Pommes frites
(gefroren)
Angabe des Her-
stellers befolgen
Angabe des Her-
stellers befolgen
Scampis (frisch) 130 °C 3 - 5 Minuten
15


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