24
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).
Beefburgers, x 12* Wire rack +
Baking tray
3
1
3 30-35
Dish Accessories Level
Grill, large area
(
Cooking time in minutes
* 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 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.
Oven chips Distribute thinly and evenly over the baking tray. Cook at least 400 g at once on a bak-
ing tray so that the chips do not dry out.
To Next Page
Loading...
