Use & Care Manual

Table Of Contents
66
en-us Tables and tips
Acrylamide in foodstuffs
Which foods are affected?
Acrylamide is mainly produced in grain and potato
products that are heated to high temperatures, such as
chips, fries, toast, rolls, bread, fine baked goods
(cookies, gingerbread, Christmas spice cookies).
Roulades Roasting
dish
1 430/250*
(220/120*)
U Searing
+ 60 - 90
Sear roulades portion by portion; use
the roasting setting for this.
Tortillas Roasting
dish
1 345 (175) U Searing
+ 10 - 15
Sear all ingredients but for the eggs
in the roasting dish, then pour the
eggs over the top and continue cook-
ing until the tortilla is firm.
Farmers'
omelette
Roasting
dish
1 345 (175) U Searing
+ 10 - 15
Sear all ingredients but for the eggs
in the roasting dish, then pour the
eggs over the top and continue cook-
ing until the farmers' omelette is firm.
Stuffed pep-
pers,
vegetarian
Roasting
dish
1 390 (200) U 30 Recipe tip: fill with cooked rice, Ebly
wheat or lentils and onions, cheese,
herbs and spices.
Chili con carne Roasting
dish
1 430/265*
(220 / 130*)
U Searing
+ 60 - 90
Dish Accessories Level Temperature
in °F (°C)
Type of
heating
Cooking
time in min.
Observations
** Brown the meat at high temperature, switch back to a lower temperature for further cooking.
Tips for keeping acrylamide to a minimum when pre-
paring food
General Keep cooking times as short as possi-
ble. Cook food until it is golden
brown, but not too dark. Large, thick
pieces of food contain less acryl-
amide.
Baking With hot air at max. 355° F (180 °C).
Cookies Egg or egg yolk reduces the produc-
tion of acrylamide. Spread out a sin-
gle layer evenly on the baking tray.
Oven
French fries
Cook at least 400 g at once on a bak-
ing tray so that the fries do not dry
out.