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SHFR 1450 A1
Tabela czasów smażenia
Tabela podaje przykładowo, jakie produkty żywnościowe należy smażyć
w jakiej temperaturze i jaki jest potrzebny czas smażenia. W przypadku, gdy
wskazówki podane na opakowaniu produktu różnią się od podanych w tej
tabeli, postępuj zgodnie z instrukcjami na opakowaniu.
Artykuł
spożywczy
Masa (g) Dodatek
Tempera-
tura
Czas
Warzywa
Frytki, mrożone 400 200 – 240°C 25 – 35 min
Frytki, świeże 400 5 ml oleju 200 – 240°C 25 – 45 minut
Ziemniaki,
pokrojone w kostkę
750 5 ml oleju 200 240°C 30 − 40 min
Cukinia 500
160 ml zimnej
wody + 5 ml
oleju
240°C 10 – 15 min
Papryka 400
160 ml zimnej
wody + 5 ml
oleju
240°C 8 – 15 min
Grzyby 400 5 ml oleju 240°C 10 15 min
Cebula 450 5 ml oleju 240°C 12 15 min
Mięso
Nuggetsy z kurczaka
(świeże)
500
(30 x 50 mm)
230°C 20 – 25 min
Kotlety wieprzowe
350
(30 x 50 mm)
5 ml oleju 230°C 16 25 min
Wołowina 400 5 ml oleju 230°C 8 12 min
Chilli con carne 350 5 ml oleju 230°C 6 12 min
Kiełbaski 300 230°C 8 – 12 min
Udka z kurczaka 700 230°C 22 28 min
Pierś z kurczaka 350 230°C 10 15 min
Kotlety jagnięce
2 – 3 sztuki
(o grubości
2,5 cm)
5 ml oleju 230°C 20 25 min
Filet wieprzowy
(cienki)
250 5 ml oleju 230°C 6 10 min
112


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