Low-Acrylamide Preparation - Fagor FG403 Manual De Instrucciones

INFORMACIÓN GENERAL SOBRE FRITURA

Low-acrylamide preparation


Acrylamide is suspected of being a
carcinogenic substance, which increases
dramatically when heating foods containing
starch to over 347
Therefore, for example, do not fry chips at a
temperature of more than 347
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 while the fried food
forms an even crust 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 fish that isn't breaded, no acrylamide is
created, a higher temperature setting (approx. 374 °F
(190 °C) is also appropriate for this.
F(175 C)
o o
o F(175 o C).