Acrylamide In Foodstuffs; Slow Cook - Siemens HS636GD.1 Instruction Manual

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Dish
Small baked items
Muffins
Small cakes
Puff pastry
Choux pastry
Biscuits
Piped cookies
Small yeast cakes
Bread & bread rolls
Multigrain bread, 1.5 kg
Flatbread
Bread rolls, sweet, fresh
Bread rolls, fresh
Meat
Joint of pork without rind, e.g. neck, 1.5 kg
Pot-roasted beef, 1.5 kg
Joint of veal, 1.5 kg
Fish
Fish, braised, whole 300 g, e.g. trout
Fish, braised, whole 1.5 kg, e.g. salmon
Fish fillet, plain, braised

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato
products prepared at high temperatures, such as potato
Tips for keeping acrylamide to a minimum
General
Baking
Biscuits
Oven chips

Slow cook

Slow cooking is a technique for cooking food over a
long period at low temperatures. For this reason, it is
also called "low-temperature cooking".
Slow cooking is ideal for all prime cuts (e.g. tender
portions of beef, veal, pork, lamb or poultry) which are
to be cooked "à point". The meat will remain succulent
and tender.
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Accessories/cookware
Muffin tray
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Cake tin
Universal pan
Baking tray
Baking tray
Cookware, uncovered
Cookware, covered
Cookware, uncovered
Cookware, covered
Cookware, covered
Cookware, covered
Keep cooking times as short as possible.
■
Cook food until it is golden brown, but not too dark.
■
Large, thick pieces of food contain less acrylamide.
■
With top/bottom heating at max. 200 °C.
With hot air at max. 180 °C.
With top/bottom heating at max. 190 °C.
With hot air at max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Spread out a single layer evenly on the baking tray. Cook at least 400 g at once on a baking tray so that
the chips do not dry out.
Shelf posi-
tion
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crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
The benefit of this cooking method is that it allows lots
of scope for menu planning because slow-cooked meat
is easy to keep warm. You do not have to turn the meat
when cooking. Keep the appliance door closed in order
to maintain an even cooking climate.
Only use fresh, clean and hygienic meat without bones.
Carefully remove sinews and fat from around the edge.
Fat develops a strong, distinct flavour during slow
cooking. You can also use seasoned or marinated
meat. Do not use defrosted meat.
Type of Tempera- Cooking
heating ture in °C time in
mins.
160-180 15-25
'
150-160 25-35
'
170-190 20-35
'
200-220 35-45
'
140-160 15-30
'
140-150 30-45
'
160-180 25-35
+
200-210 35-45
+
240-250 20-25
+
170-190 15-20
+
180-200 20-30
+
180-190 120-140
+
200-220 140-160
+
170-180 110-130
+
190-210 25-35
+
190-210 45-55
+
190-210 15-25
+