10
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 con-
stituents of the oils and fats are largely retained.
The
fat temperature
is the maximum temperature
which can be reached 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.
Tables
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
Cooking material
Temperature
(°C)
Time/tips
Fish and crustaceans
170–180
Preheat grill plate
Salmon cutlets
170
8 mins., turn after 4 mins.
Giant prawns (without shell)
170
6 mins., turn after 3 mins.
Shark steaks, 2.5 cm thick
180
10 mins., turn after 5 mins.
Sole (in butter)
180
8 mins., turn after 4 mins., light side first
Fillets of plaice
180
6 mins., turn after 3 mins.
Veal
170-190
Preheat grill plate
Veal cutlet
180
10 mins., turn after 5 mins.
Veal medallions, 4 cm thick
180
10 mins., turn after 5 mins.
Veal steaks, 3–4 cm thick
180
6 mins., turn after 3 mins.
Escalope of veal, plain
180
5 mins., turn after 2½ mins.
Chopped veal
180
6 mins., turn after 3 mins.
(the strips of meat should not touch)
