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Die ideale Fritiertemperatur liegt zwischen 160° und 185°C.
Oberhalb dieser Temperaturen wird das Öl schnell schlecht.
Bei zu niedriger Temperatur wird die Oberfläche der Lebensmittel
nicht verschlossen, das Öl dringt ein. Je dicker die Fritierstücke sind,
desto länger müssen sie im Fritierbad bleiben. Man sollte deshalb
eine Temperatur wählen, die es ermöglicht, die Lebensmittel
durchzubraten, ohne sie außen zu verbrennen.
Die von Ihnen gewählte Temperatur ist erreicht, wenn die grüne
Lampe ausgeht.
Die Einstellung des Knopfes stellt nur einen Richtwert je nach Art
des Kochgutes dar. Diese Einstellungen ändern sich je nach der
Menge des Kochgutes sowie dem persönlichen Geschmack des
Verbrauchers.
EINSTELLUNG
DES
THERMOSTATS
KOCHGUT
Optimale
Mengen
Höchst-
mengen
Pommes Frites (blanchieren) 500 gr 750 gr
1 (=160°)
Hähnchenschenkel und -flügel
**
1-2 (=170°)
Krapfen, Fisch * *
2 (=180°)
Kroketten 250 gr 350 gr
2-3 (=185°)
Pommes Frites (gebraten) 500 gr 750 gr
* Diese Werte hängen im wesentlichen vom Volumen ab. Achten Sie bitte
darauf dass die Lebensmittel vollständig vom Fritierfett bedeckt sind.
37
D
10


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