CONSTRUCTA CN462250 - Acrylamide in Foodstuffs; Tips for Keeping Acrylamide to a Minimum

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Grilling
The values in the table apply to food placed in a cold oven.
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).
Accessories Level Type of
heating
Temperature in
°C
Baking time in
minutes
Viennese whirls Baking tray 2 3 160-170 30-35
Small Cakes* Baking tray 2 3 160-170 25-30
Hot water sponge cake Springform cake tin on the wire rack 1 3 170-180 45-50
Yeast cakes on a baking tray Baking tray 2 3 150-160 50-60
Apple pie 20 cm diameter tinplate springform
cake tin directly on the wire rack
2 3 170-190 80-100
* Preheat the oven for 5 minutes.
Dish Accessories Level Grill, large area + Cooking time in minutes
Toast Wire rack 3 3 4-5
Beefburgers, x 12* Wire rack +
Baking tray
3
1
3 30-35
* Turn after half of 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.