Advertisement
Table of Contents
Tips on Cooking and Frying
Information on acrylamides
According to the latest scientific knowledge, intensive browning of food, espe-
cially in products containing starch, can constitute a health risk due to acryla-
mides. Therefore we recommend cooking at the lowest possible temperatures
and not browning foods too much.
Frying frozen food
Deep frozen foods for frying absorb a lot of oil and cook more slowly.
Defrost frozen food to room temperature before drying.
Observe the amount and temperature given in the following table or on the
packet.
Examples of deep fat frying
The information given in the following table is for guidance only.
Tempe-
rature
160 °C
170 °C
180 °C
190 °C
Suitable for
Chips, homemade
(first frying)
Chips, homemade
(second frying)
Chips, frozen
Vegetables
(broccoli, mushrooms)
Prawns
Mussels
Small meatballs
Croquettes
Wiener Schnitzel
Tips on Cooking and Frying
fresh
Quantity
Duration
600 g
4-5 mins.
600 g
3-4 mins.
-
-
12 pieces
2-3 mins.
10-12 piec-
1-2 mins.
es
15-20 piec-
3-4 mins.
es
8-10 pieces
2-3 mins.
5 pieces
4-5 mins.
2 pieces
3-4 mins.
17
deep frozen
Quantity
Duration
-
-
-
-
550 g
5-6 mins.
-
-
12 pieces
2 mins.
15 pieces
3-4 mins.
-
-
4-5
6-7 mins.
-
-
Advertisement
Table of Contents
