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24.12 Tips for keeping acrylamide levels to
a minimum when cooking
Acrylamide is harmful to your health and is produced
when you cook cereal and potato products at very high
temperatures.
Meal
Tip
General
¡ Keep cooking times as short as pos-
informa-
sible.
tion
¡ Cook food until it is golden brown, but
not too dark.
¡ Use large, thick pieces of food. These
contain less acrylamide.
Baking
¡ Set max. top/bottom heating to
200 °C.
¡ Set the temperature in hot air mode to
max. 180 °C.
Biscuits
¡ Brush baked items and biscuits with
egg or egg yolk. This reduces the pro-
duction of acrylamide.
Oven
¡ Spread the chips out evenly and in a
chips
single layer on the baking tray.
¡ Cook at least 400 g at once on a bak-
ing tray so that the chips do not dry
out.
24.13 Slow cooking
Slow cooking is a technique for cooking food over a
long period at low temperatures. For this reason, slow
cooking is also called "low-temperature cooking".
Slow cooking is ideal for all prime cuts, e.g. tender por-
tions of beef, veal, pork, lamb or poultry, which are to
be cooked "à point". The meat will remain succulent
and tender.
Recommended settings
Slow cooking
Food
Duck breast, 300 g each
Chicken breast fillet, 200 g
each, well done
Turkey breast, boned, 6.5–
8.5 cm thick, 1 kg, well
done
Pork tenderloin steak, 5–
6 cm thick, 1.5 kg, well
done
Fillet of pork, whole
Beef topside, 6–7 cm thick,
1.5 kg
Fillet of beef, 4–6 cm thick,
1 kg
1
Preheat the appliance.
42
Accessories/cook-
ware
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Note: Slow-cooking allows lots of scope for menu plan-
ning because slow-cooked meat is easy to keep warm.
You do not have to turn the meat when cooking.
Slow cooking food
Only use fresh, clean and hygienic meat without
1.
bones.
Do not use defrosted meat.
‒
Since fat develops a strong, distinct taste during
‒
slow cooking, carefully remove the sinews and
fatty edges.
You can use seasoned or marinated meat.
‒
Place the cookware onto the wire rack at level 2 in
2.
the cooking compartment.
Use shallow cookware, e.g. a serving dish made out
of porcelain or glass.
Only start operation when the cooking compartment
3.
has fully cooled down.
Preheat the cooking compartment and cookware for
4.
approx. 15 minutes.
Sear the meat on all sides on the hob at a very high
5.
heat.
Immediately place the meat into the pre-warmed
6.
cookware in the cooking compartment.
Keep the appliance door closed in order to maintain
7.
an even cooking climate.
After slow cooking, remove the meat from the cook-
8.
ing compartment.
You can cut the meat immediately. No standing time
is required.
Due to the special cooking method, the meat looks
pink, i.e. medium rare. The colour does not mean
that the meat is raw or not sufficiently cooked.
Notes
¡ When using the slow cooking function, you cannot
delay the start of the programme by setting an end
time.
¡ The slow cooking temperature and cooking time are
dependent on the size, thickness and quality of the
meat. Settings ranges are specified for this reason.
Shelf pos-
Type of
ition
heating
2
2
2
2
2
2
2
Searing
Temperature in
time in
°C
mins
1
6–8
95
1
4
120
1
6–8
120
1
6–8
85
1
4–6
85
1
6–8
100
1
6–8
85
Cooking
time in
mins
60–70
80–110
140–180
150–210
75–100
160–220
90–150
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