29
Baking
Notes
■ The values in the table apply to food placed in a cold oven.
■ Apple pie: place the dark springform cake tins diagonally
alongside one another.
Grilling
Acrylamide in foodstuffs
Which foods are affected?
Acrylamide is mainly produced in grain and potato products
that are heated to high temperatures, such as potato crisps,
chips, toast, bread rolls, bread, fine baked goods (biscuits,
gingerbread, cookies).
Ovenware Level Type of
heating
Temperature °C Baking time in
minutes
Viennese whirls Universal pan 2
%
160-180 20-30
Universal pan 2
3
150-170 20-30
Small cakes Universal pan 2
%
150-170 25-35
Universal pan 2
3
140-160 25-35
Hot water sponge cake Springform cake tin on the wire
rack
1
%
170-180 30-40
Yeast cakes on a baking tray Universal pan 2
%
170-190 45-55
Apple pie 2 x 20 cm springform cake tins +
Universal pan
1
%
180-200 70-90
Accessories Level Type of
heating
Grill setting Cooking time in
minutes
Toasting bread* Wire rack 3
(
31-2
12 beefburgers** Wire rack +
universal pan
3
1
(
330
* Preheat for 5 minutes.
** Turn halfway through the cooking time.
Tips for keeping acrylamide to a minimum when preparing food
General Keep cooking times to a minimum. Cook meals until they are golden brown, but not
too dark. Large, thick pieces of food contain less acrylamide.
Baking biscuits
Oven chips
Max. 200 °C in Top/bottom heating or max. 180 °C in 3D hot air or hot air mode.
Max. 190° C in Top/bottom heating or max. 170 °C in 3D hot air or hot air mode. Egg
white and egg yolk reduce the formation of acrylamide. Distribute thinly and evenly
over the baking tray. Cook at least 400 g at once on a baking tray so that the chips do
not dry out.
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