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SFATURI PRACTICE
Înainte de a introduce alimentele în ulei sau în grăsime, acestea trebuie să
fie complet uscate.
Pentru a preveni lipirea cartofilor unii de alţii, spălaţi-i înainte de a-i prăji.
Dacă friteuza nu urmează a fi folosită frecvent, este mai bine să păstraţi
uleiul sau grăsimea lichidă în frigider sau la loc răcoros, în recipiente bine
închise. Înainte de aceasta, cu ajutorul unei strecurători, îndepărtaţi toate
particulele care au rămas în ulei în urma prăjirii.
Schimbaţi uleiul atunci când acesta se închide la culoare, când miroase ne-
plăcut sau când mâncarea are un gust neplăcut. Nu adăugaţi niciodată ulei
proaspăt sau grăsime proaspătă peste ulei folosit sau grăsime folosită.
Nu lăsaţi uleiul/grăsimea la temperaturi ridicate mai mult decât este necesar.
Depozitaţi întotdeauna friteuza cu capacul închis, pentru a împiedica praful
sau alte elemente să strice uleiul sau grăsimea.
Uleiul consumat sau grăsimea consumată nu trebuie aruncate în WC sau în
chiuvetă. Puneţi-le într-un recipient închis şi duceţi-le la containerul de gu-
noi corespunzător.
Freidora FL 6405 60 15/11/06, 10:46:15
60


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