What Can You Do - Siemens HB 33 K-Serie Gebrauchsanleitung

What sort of foods are
afected?

What can you do?

In general
Baking
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Acrylamide forms mostly in grain and potato
products that are prepared at high temperatures,
e.g.:
crisps, chips,
toast, rolls, bread,
baked goods made from shortcrust pastry (speciality
biscuits and cakes).
You can avoid high levels of acrylamide when baking,
frying and grilling.
The following recommendations were published by
AID
levels:
Keep cooking times as short as possible.
„Brown rather than burn" – cook food only until it is
golden brown.
The larger and thicker the food is, the less
acrylamide it contains.
Set the temperature to a maximum of 200 ºC when
using the top/bottom heating setting, and to a
maximum of 180 ºC for the 3D hot air setting.
Cookies: Set the temperature to a maximum of 190 ºC
when using the top/bottom heating setting, and to a
maximum of 170 ºC for the 3D hot air setting. The
presence of egg or egg yolk in a recipe reduces the
formation of acrylamide.
Spread oven chips evenly over the baking sheet in
one layer where possible. To prevent the food from
drying out quickly, place at least 400 g on each
baking sheet.
1
Evaluation and Information Service for Nutrition, Agriculture and
Forestry) and BMVEL (German Federal Ministry for Consumer
Protection, Food and Agriculture), as at 12/02,
Internet: http://www.aid.de.
2
Internet: http://www.verbraucherministerium.de
manuals search engine
1 and BMVEL 2 to help you minimise acrylamide
AID "Acrylamide" information leaflet, published by AID (German
BMVEL press release 365, as at 4.12.2002,