18
19
GB
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
