RÖSLE 91966, Instructions Manual

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5. Overview of oil/fat heat tolerance
Fat / oil Ideal for
No heat (not suitable for frying)
Pumpkin seed oil, linseed oil,
grapeseed oil (cold pressed),
Walnut oil (cold pressed),
Virgin olive oils (cold pressed)
Salads, dressings,
Cold dishes
Medium temperatures (smoke point approx. 160 – 190 °C)
Walnut oil (unrefined), butter,
Vegetable fat, lard
Vegetables, Fish
High temperatures (smoke point approx. 200 – 230 °C)
Sesame oil, rapeseed oil (refined),
Sunflower seed oil (refined),
Peanut oil (refined),
Palm oil, coconut oil
Deep-frying, wok
cooking, Fried
potatoes, Schnitzel,
Steaks, chops
For frying temperatures of above 260 °C we recommend using
cookware with an uncoated surface, ceramic coating or enamel
coating. These coatings are heat-proof at up to 400 °C.