Baumatic BHTP400SS Manuel d'utilisateur télécharger pdf (Page 19)

18 19

Note: Always preheat the cooking surface!

Note: Always preheat the cooking

surface!

Use of fats and oils

When using fats and oils, is very important to select the

right temperature. When the right temperature is set, the

important components of the oils and fats remain. If the

temperature is too high, the fat begins to smoke (the

“smoke point”).

SETTING COOKING LEVELS

COOKING LEVELS TEMPERATURES (°C)

1 50

2 75

3 100

4 125

5 150

6 170

7 190

8 205

9 220

MAXIMUM TEMPERATURE and SMOKE POINT

GREASE

MAXIMUM TEMPERATURE

RECOMMENDED POWER LEVEL (°C)

SMOKE POINT (°C)

BUTTER 130/4 150

LARD 170/6 200

BEEF FAT 180/6 210

OLIVE OIL 180/6 200

SUNFLOWER OIL 200/7 220

PEANUT OIL 200/7 235

COCONUT OIL 200/7 240

ADVICE IN THE KITCHEN

TYPES OF FOOD TEMPERATURES (°C) POWER LEVEL

FISH and SEAFOOD 170-180 6

VEAL 160-180 6

BEEF 200-210 8

PORK 180-210 7

LAMB 180-200 7

POULTRY 160-180 6

SAUSAGE 200 7-8

FRIED EGG 140 4-5

OMELETTE 140-160 5

FRUIT 140-160 5

VEGETABLES 140-160 5

COOKING RICE

PREVIOUSLY COOKED

140-160 5

COOKING PASTA

PREVIOUSLY COOKED

140-160 5

1 2 ... 14 15 16 17 18 19 20 21 22 23 24 ... 67 68

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Baumatic BHTP400SS Manuel d'utilisateur Page 19

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