Grasimile solide necesita o manipulare atenta atunci cand sunt introduse in friteuza. Asigura-te ca urmezi una din procedurile prezentate in urmatoarele sectiuni. Nu uita ca grasimile solide trebuie filtrate la cald deoarece ele se solidifica cand se racesc.
Incarca friteuza cu mare atentie!
O manipulare incorecta a friteuzei poate cauza chiar si un posibil incendiu.
Incarca friteuza tinand cont de instructiunile de manipulare a acesteia.
Grasimile solide trebuie topite intr-un recipient separat inainte de a fi incarcate in friteuza. Este necesara o atentie sporita in procesul de topire pentru a evita supraincalzirea. Cand s-a topit o cantitate de grasimi suficienta pentru a acoperi elementele friteuzei, puteti varsa grasimea topita direct in friteuza. Porniti friteuza si completati cu bucati de grasime solida in aparat pana la semnul ce marcheaza incarcarea optima.
O metoda alternativa de topire – desi nu atat de benefica grasimilor – este de a acoperi elementele de incalzire a friteuzei inainte de a o porni. Programati termostatul friteuzei la minim astfel incat sa nu ardeti grasimea.
De ce grasimile solide necesita atat de multa atentie in manipulare? Grasimile incep sa se desfaca atunci cand sunt incalzite. Grasimea ajunsa pe elementele fierbinti incepe sa scoata fum si sa se inchida la culoare. Aceasta caldura intensa va reduce considerabil performanta grasimii, chiar dinainte de a termina de incarcat cosul friteuzei.
Topirea este inexistenta in cazul grasimilor/uleiurilor lichide. Doar varsati uleiul in friteuza pana la punctul de marcaj indicat de aparat, inainte de a seta friteuza pentru incalzire.
In vederea asigurarii unei prajiri optime, este foarte importanta mentinerea cantitatii uleiului la un nivel optim conform instructiunilor friteuzei utilizate. O friteuza este construita astfel incat sa genereze rezultate la eficienta maxima folosind o anumita cantitate de ulei. Cand cantitatea de ulei este prea mica sau prea mare, alimentele pot fi gatite insuficient sau gatite excesiv devenind maronii la culoare.
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