Low-Acrylamide Preparation; The Correct Frying Temperature - ALDI AMBIANO GT-DFM-01-UK User Manual

General information about deep frying

Low-acrylamide preparation

Acrylamide is suspected of being a carcinogenic
substance, which increases dramatically when heating
foods containing starch to over 175 °C.
Therefore, do not fry chips at a temperature of more than 175 °C.
Fried food should not be served brown, only "golden yellow".

The correct frying temperature

The following table shows examples of which foods are
cooked at which temperature and for which duration.
If the instructions on the packaging of the fried food differ from
this table, please follow the instructions on the packaging.
Dry off wet foods before they are immersed in the hot frying
liquid.
This avoids spraying fat, on the one hand, while the fried
food forms an even crust, on the other hand, and accordingly
absorbs less fat.
Deep-frozen foods should always be slightly thawed and
dried off, in order to remove the surface moisture.
Avoid salting and seasoning prior to deep frying: Salt promotes
the migration of water out of the inside of the surface of the
food and the formation of toxic substances.
Prior to immersing breaded foods, e.g. schnitzel, loose crumbs
should be removed from the fried food. Small pieces will
otherwise burn quickly in the frying liquid and therefore
accelerate the spoilage.
With meat or fi sh that isn't breaded, no acrylamide is created, a
higher temperature setting (approx. 190 °C) is also appropriate
for this.
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