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CAUTION!
Risk to health!
Handling cooking oil incorrectly can be harmful to your
health:
Observe the use-by or best before date on the
packaging. Do not use cooking oil for longer than
months, filter the cooking oil after each use or replace it
more often in case of frequent use, for example:
– When preparing chips, replace after – uses
– When preparing meat/fish or quark balls: replace
Do not use spoiled cooking oil and do not mix spoiled
cooking oil with fresh cooking oil.
Do not mix different types of oil.
Only use appropriate cooking oils for frying. Do not
use oil blends. Observe the respective manufacturer's
instructions on the packaging.
The following characteristics can indicate spoiled cooking oil:
• brown colour
• smokes even at low temperatures
• froths
• the oil and food smells/tastes unpleasant.
..
Preventing acrylamide formation
Frying at excessive temperatures may produce substances that are harmful to health such
as acrylamide.
Remove burnt residues from the food.
Observe the lowest possible temperatures and shortest cooking times. Do not
overbrown the food when frying. Fry fresh potatoes and other high-carbohydrate
foods such as grains at a maximum temperature of °C to avoid the development of
acrylamide that is harmful to health.
Do not store potatoes at temperatures below °C when preparing chips yourself using
raw potatoes.
Do not use sprouting potatoes or potatoes with green spots.
after each use.
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