Operation Manual

45
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato products
prepared at high temperatures, such as potato crisps, chips,
toast, bread rolls, bread or fine baked goods (biscuits,
gingerbread, cookies).
Test dishes
These tables have been produced for test institutes to facilitate
the inspection and testing of the various appliances.
In accordance with EN 50304/EN 60350 (2009) and IEC
60350.
Baking
German apple pie:
Change the position of the dark springform cake tin, slide in
diagonally.
Cakes in a metal springform cake tin:
Bake on level 1 with
% Top/bottom heating Place the
springform cake tins on the baking tray instead of on the wire
rack.
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 With top/bottom heating max. 200 °C.
With 3D hot air or hot air max.180 °C.
Biscuits With top/bottom heating max. 190 °C.
With 3D hot air or hot air max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Oven chips Spread evenly over the baking tray, in a single layer. Bake at least 400 g per baking tray
so that the chips do not dry out
Dish Accessories and oven-
ware
Level Type of
heating
Temperature,
°C
Cooking time
in minutes
Viennese whirls Aluminium baking tray 1
%
170-190 20-30
Small cakes Aluminium baking tray 1
%
160-180 25-35
Hot water sponge cake Springform cake tin 2
%
160-180 30-40
German apple pie Aluminium baking tray + 2
springform cake tins
dia. 20 cm*
1
%
200-220 60-70
* Place the ovenware diagonally on the accessories.