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Acrylamide in Food
ACRYLAMIDE IN FOOD
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).
Tips for keeping acrylamide to a minimum when preparing food:
• 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.
• Max. 392°F in Top/bottom heating or max 356°F in 3D hot air or hot air mode.
• Max. 374°F in Top/bottom heating or max 338°F 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.
ENERGY AND ENVIRONMENT TIPS
Here you can find tips on how to save energy when baking and roasting and how to
dispose of your appliance properly.
SAVING ENERGY
• Only preheat the oven if this is specified in the recipe or in the operating
instruction tables.
• Use dark, black lacquered or enameled baking tins. They absorb the heat
particularly well.
• Open the oven door as infrequently as possible while you are cooking, baking
or roasting.
• It is best to bake several cakes one after the other. The oven is still warm. This
reduces the baking time for the second cake. You can also place two loaf tins
next to each other.
• For longer cooking times, you can switch the oven off 10 minutes before the end
of the cooking time and use the residual heat to finish cooking.
OPERATION
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