Übersetzung für "Smoke point" in Deutsch

These oils have a high smoke point and do well in a deep fryer.

Use oils or fats with a high smoke point.

The smoke point of the oil is also important.

The smoke point differs depending on the quality and the type of oil.

The better the quality of the oil, the higher its smoke point will be.

In general, refined oils have higher stability and smoke point.

High Smoke point compared to other vegetable oils, suitable for cooking and baking;

For example extra virgin olive oil might have a smoke point anywhere between 139°C to 207°C.

Grape seed oil has a moderately high smoke point of approximately 216 °C (421 °F).

Considerably above the temperature of the smoke point is the flash point, the point at which the vapours from the oil can first ignite when mixed with air.

Now, olive oil does have a low smoke point, so keep the heat low and keep in fraiche.

Because of its high smoke point (native olive oil: 190°C, refined olive oil: 220°C) it lends itself especially good for heating.

In some organizations also silver pointed Siamese are recognized, i.e. the points are with silver, called smoke point for the non-tabby varieties and silver tabby point for the tabby varieties.

Our Criscol or Chef Olma oils are composed of precious oils, 100% vegetable, specially selected for their high smoke point.

Caution: The oil should not be too hot, pumpkin seed oil has a lower smoke point than other commen vegetable oils.

Its high smoke point (210 ° C for the extra virgin olive oil) makes it one of the toppings more suitable for frying.

Heat the oil in a pot (not above the smoke point) and fry the carrot and celery for about 3 minutes.

Make sure that pumpkin seed oil is heated below smoke point to avoid spoiling the healthy properties of pumpkin seed oil.

Since it has a relatively low smoke point, however, it is not suitable for frying or deep-frying.

And in some organizations also smoke point for the non-tabby point variety, and silver tabby point for the tabbypoint variety.