EN 17
COOKING
Healthy cooking
Burning point of different types of oil
To ensure your food is fried as healthily as possible, Atag recommends
choosing the type of oil according to the frying temperature. Each oil
has a different burning point at which toxic gasses are released. The
below table shows the burning points for various types of oil.
Oil
Smoke point °C
Extra virgin olive oil
160 °C
Butter
177 °C
Coconut oil
177 °C
Canola oil
204 °C
Virgin olive oil
216 °C
Sunflower oil
227 °C
Corn oil
232 °C
Peanut oil
232 °C
Rice oil
255 °C
Olive oil
242 °C
Cooking settings
Because the settings depend on the quantity and composition of the
contents of the pan, the table below is intended as a guideline only.
Use setting 9 to:
• bring the food or liquid to the boil quickly;
• ‘shrink’
greens;
• heat oil and fat;
• bring a pressure cooker up to pressure.
Use setting 8 to:
• sear
meats;
• fry
flatfish;
• fry
omelettes;
• fry boiled potatoes;
• deep fry foods.
