Elframo NE-M 120 Manual Del Usuario página 9

The table below shows the critical temperatures of the various oils used for frying and fats (smoke point)
PRODUCT
Groundnut oil
Cottonseed oil
Sunflower oil
Corn oil
Coconut Oil
Olive oil
Soybean oil
Margarine
Butter
Lard
It was not possible to obtain data on various seed oils, it will probably have characteristics equal to or less than the oils
described above.
NB.: From the tables described above oils capable of withstanding temperatures of baking fried foods are few. It is
recommended to inquire at the time of purchase on the thermal characteristics of the oil to be used.
TEMP. °C
198
230
170
163
138
175
130
140
161
196
Rev. 0.00 / 2017 - pag. 17 di 47
EN