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Defrosting
Take food out of its packaging and place in suitable ovenware
on the wire rack.
Frozen food
e.g. cream cakes, buttercream cakes, gateaux with chocolate or
sugar icing, fruit, chicken, sausage and meat, bread and bread
rolls, cakes and other baked items
Drying
Use unblemished fruit and vegetables only and wash them
thoroughly.
Drain off the excess water, then dry them.
Fruit and herbs
600 g of apple rings
800 g of pear slices
1.5 kg damsons or plums
200 g herbs, washed
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato products
prepared at high temperatures, such as potato crisps, chips,
Tips for keeping acrylamide to a minimum when preparing food
General
Baking
Biscuits
Oven chips
22
Level
Type of
heating
1+3
:
1+3
:
1+3
:
1+3
:
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.
■
With top/bottom heating max. 200 °C.
With 3D hot air or hot air max.180 °C.
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.
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
Observe the instructions on the packaging.
The defrosting time depends on the amount and type of food.
Place poultry with the breast side to the plate.
Accesso-
Level
Type of
ries
heating
Wire rack
2
B
Baking tray at level 3,
Insert the wire rack at level 1.
Line the baking tray and wire rack with greaseproof or
parchment paper.
Turn very juicy fruit or vegetables several times. Remove fruit
and vegetables from the paper as soon as they have dried.
Temperature in °C
80
80
80
80
toast, bread rolls, bread or fine baked goods (biscuits,
gingerbread, cookies).
Temperature in °C
The temperature selector
remains switched off
Cooking time, hours
approx. 5
approx. 8
approx. 8-10
approx. 1½
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