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Information on the use of fats
If fats and oils are used the correct temperature is of
vital importance. Heating should not be too great for
health reasons, since this could produce substances
injurious to health, e.g. acryl amine.
With the correct temperature setting the valuable con-
stituents of the oils and fats are largely retained.
Fats/oils
Butter
Pork fat
Beef fat
Olive oil
Sunflower oil
Peanut oil
Coconut fat
Power values
The following table shows you the power values
according to the set cooking level.
Cooking level
0
1
2
3
4
5
6
7
8
9
P
14
The fat temperature is the maximum temperature
which can be reached before the fat or oil begins to
smoke.
If the smoke point is exceeded, the fats and oils
burn, are modified and become useless; the smoke
point should not be exceeded.
Fat temperature
(max. temperature)
130 °C
170 °C
180 °C
180 °C
200 °C
200 °C
220 °C
ca. power in kW
Appliance switched-off
0.18
0.30
0.45
0.70
1.00
1.10
1.60
2.30
3.00
3.50
Smoke point
150 °C
200 °C
210 °C
200 °C
220 °C
235 °C
240 °C
ca. power as a % of the total power
5
9
13
20
28
31
46
66
86
100
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