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162 SK SFM 850 A4
Tipy
Vlastná výroba hranoliek
Zemiaky, ktoré chcete fritovať, by mali byť bezchybné abez klíčkov.
Na fritovanie by sa mali používať „múčnaté“ alebo „prevažne tvrdo sa
variace“ druhy zemiakov.
Po olúpaní zemiaky podľa požadovanej prípravy rozkúskujeme (na pásiky
alebo lupienky).
Pred ďalším použitím zemiaky asi hodinu umývame. Tým sa vylúči časť cukru,
jeden zo základných produktov pre tvorbu akrylamidu.
Nechajte zemiaky starostlivo vysušiť.
Doma robené hranolky fritujte vždy dvakrát:
najprv 8 – 12 minút pri 150°C, potom 3 – 4 minúty pri 170 C, podľa
požadovaného stupňa zhnednutia.
Mrazené hranolky sú predvarené, apreto sa musia fritovať len raz.
Postupujte podľa pokynov na obale.
Hlboko zmrazené potraviny
Hlboko zmrazené potraviny na fritovanie (-16 až -18°C) výrazne ochladia olej
alebo tuk, preto sa dostatočne rýchlo neprepečú amôžu nasať príliš veľa tuku
alebo oleja. Aby ste sa tomu vyhli, postupujte takto:
Nefritujte väčšie množstvá potravín naraz. Potraviny na fritovanie je možné
plniť maximálne po značku MAX vo vnútri fritovacieho koša -.
Olej zohrejte aspoň 15 minút predtým než doňho vložíte potraviny.
Regulátor teploty nastavte na teplotu uvedenú vtomto návode na obsluhu
alebo podľa údajov na obale fritovaných potravín.
Podľa možnosti nechajte hlboko zmrazené potraviny pred fritovaním rozmraziť
pri izbovej teplote. Pred vložením potravín do fritézy odstráňte toľko ľadu
avody, koľko môžete.
Potraviny na fritovanie dávajte do fritézy pomaly aopatrne, lebo hlboko
zmrazené potraviny môžu horúci olej alebo tuk náhle aprudko prekypieť.
165


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