Low-Acrylamide Preparation; The Correct Frying Temperature - Ambiano MINI DEEP FRYER Manual Del Usuario

Low-acrylamide preparation

Acrylamide is suspected of being a carcinogenic sub-
stance, which increases dramatically when heating foods
containing starch to over 347 °F (175 °C).
Therefore, for example, do not fry chips at a temperature of
more than 347 °F (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 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 other-
wise 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. 374 °F (190 °C)) is also ap-
propriate for this.
General information about deep frying
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