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5.7 Einsatz von Fetten und Ölen
Beim Verwenden von Fetten und Ölen ist es sehr wichtig zu wissen, bei welchen
Temperaturen gearbeitet werden darf. Durch Einstellen der korrekten
Temperatur bleiben die Eigenschaften dieser Substanze intakt. Sollten die
Temperaturen hingegen zu hoch sein, würden die Fette und Öle beginnen zu
rauchen (Rauchpunkt) und dann zu verbrennen.
Fett - Öl
Temperatur
max. (°C)
Rauchpunkt (°C)
Butter 130 150
Schmalz 170 200
Schweinefett 180 210
Olivenöl 180 200
Sonnenblumenöl 200 220
Erdnussöl 200 235
5.8 Betriebstemperaturen
In der folgenden Tabelle werden die Temperaturwerte aufgeführt, die den
einzelnen Erhitzungswerten der Kochplatte entsprechen
Position Temperatur (°C)
0 -
1 50
2 80
3 100
4 130
5 160
6 180
7 200
8 220
9 230
Die Temperaturen sind Näherungswerte, der tatsächliche Wert kann von dem
angegebenen Wert um ± 10° abweichen.
Die in der Tabelle aufgeführten Daten sind Näherungswerte und gelten für ein
vorgeheiztes Gerät. Die Werte können je nach Art und Menge der Speisen
variieren. Legen Sie die zu kochende Speise erst nach dem Vorheizen auf.
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