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Storing the cooking oil:
Oxygen and light will damage the oil/fat, so store in a tightly sealed
container in a cool, dark place.
What should I do with the used oil/fat?
Never pour the used oil/fat down the drain. Take the used oil/fat to a
used oil collection point.
Chips and acrylamide
:
Acrylamide forms mainly when starchy foodstuffs are heated to a
high temperature. From about 175
℃
, glucose, the basic constituent
of carbohydrates, combines with the amino acid, a basic constituent
of protein, to form acrylamide. Depending on how long they are
cooked, foods such as chips will contain a corresponding amount of
acrylamide.
For safety reasons, we advise that you do not exceed the
temperatures given in the following table for cooking starchy foods.
Frying times and temperature regulator settings:
The following approx. values are based on experience:
