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Acrylamide in foodstuffs
Which foods are affected?
General
Baking
Biscuits
Oven chips
Only preheat the oven if it specifies in the recipe or in
the table in the instruction manual that you should do
so.
Use non stick, black painted or enamelled tins. They
absorb the heat especially well.
If you have several cakes to bake it is best to bake
them one after the other. The oven is still warm. This
shortens the baking time for the second cake. You
can also put two baking tins in one after the other.
For long cooking times, the oven can be switched off
10 minutes before the end of the cooking time and the
remaining heat can be used to finish the cooking.
Acrylamide is mainly produced in grain and potato
products heated at high temperatures, such as potato
crisps, chips, toast, rolls, bread, 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, not too dark.
Large, thick pieces of food contain less acrylamide.
With top/bottom heating, maximum 200 ºC, with 3D hot air or
hot air, maximum 180 ºC.
With top/bottom heating, maximum 190 ºC, with 3D hot air or
hot air, maximum 170 ºC.
Egg white and egg yolk reduce the formation of acrylamide.
Spread out a single layer evenly on the baking tray. Bake at least
400 g per baking tray so that the chips do not dry out.
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