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Drying
Meal
600 g of apple rings
800 g of pear slices
1.5 kgs of damsons or plums
200 g of herbs, washed
Acrylamide in foodstuffs
Which foods are affected?
General
Baking
Use unblemished fruit and vegetables only and wash
it thoroughly.
Drain off the excess water, then dry it.
Slide the universal pan in at shelf position 3, wire rack
at shelf position 1.
Line the universal pan and the 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.
Level
1+3
1+3
1+3
1+3
Acrylamide is mainly produced in grain and potato
products heated at high temperatures, such as potato
crisps, chips, toast, rolls, bread, fine 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, but not too dark.
Large, thick pieces of food contain less acrylamide.
Maximum 200 ºC with top/bottom heating, maximum 180 ºC
with 3D hot air or hot air.
Type of
Temperature
heating
in C
:
80
:
80
:
80
:
80
Cooking
time, hours
approx. 5
approx. 8
approx. 8 10
approx. 1½
55
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