Operation Manual

GB 19

COOKING

Healthy cooking

Burning point of different types of oil

To ensure your food is fried as healthily as possible, Atag recommends

choosing the type of oil according to the frying temperature. Each oil

has a different burning point at which toxic gasses are released. The

below table shows the burning points for various types of oil.

Oil Smoke point °C

Extra virgin olive oil 160 °C

Butter 177 °C

Coconut oil 177 °C

Canola oil 204 °C

Virgin olive oil 216 °C

Sunflower oil 227 °C

Corn oil 232 °C

Peanut oil 232 °C

Rice oil 255 °C

Olive oil 242 °C

Cooking settings

Because the settings depend on the quantity and composition of the

contents of the pan, the table below is intended as a guideline only.

Use setting 9 to:

• bring the food or liquid to the boil quickly;

• ‘shrink’ greens;

• heat oil and fat;

• bring a pressure cooker up to pressure.

Use setting 8 to:

• sear meats;

• fry flatfish;

• fry omelettes;

• fry boiled potatoes;

• deep fry foods.