10
3.
To switch off turn back to the off po-
sition.
3
If more rapid cooling of the grill plate
is desired after switching off, this can
be performed by placing a pot on it
with a large base and containing
2–3 litres cold water.
Application, tables, tips
Fat temperatures
If fats and oils are used the correct temperature is of vital importance.
Heating should not be too great for health reasons, since this could
produce substances injurious to health, e.g. acryl amine.
With the correct temperature setting the valuable constituents of the
oils and fats are largely retained.
The
fat temperature
is the maximum temperature which can be rea-
ched before the fat or oil begins to smoke.
If the
smoke point
is exceeded, the fats and oils burn, are modified and
become useless; the smoke point should not be exceeded.
Fats/oils
Fat temperature
(max. temperature)
Smoke point
Butter
130 °C
150 °C
Pork fat
170 °C
200 °C
Beef fat
180 °C
210 °C
Olive oil
180 °C
200 °C
Sunflower oil
200 °C
220 °C
Peanut oil
200 °C
235 °C
Coconut fat
220 °C
240 °C
Summary of Contents for TM 43600
Page 1: ...TM 43600 TM 63600 Teppan Yaki Grill plate Installation and Operating Instructions ...
Page 26: ...26 ...
Page 27: ...27 ...
