Acrylamide In Foodstuffs; Tips For Using Your Appliance; Baking - Siemens HB933R51 Instruction Manual

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato products
prepared at high temperatures, such as potato crisps, chips,
toast, bread rolls, bread or fine baked goods (biscuits,
gingerbread, cookies).
Tips for keeping acrylamide to a minimum when preparing food
General

Baking

Biscuits
Oven chips

Tips for using your appliance

Here you will find a selection of tips on ovenware and
preparation methods.
Notes
Use the accessories provided. Additional accessories may
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be obtained as special accessories from specialist retailers
or from the after-sales service.
Before using the oven, remove any unnecessary accessories
and ovenware from the cooking compartment.
Always use an oven cloth or oven gloves when taking
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accessories or cookware out of the cooking compartment.
Baking tips
How to establish whether sponge cake
is baked through.
The cake collapses.
The cake has risen high in the middle
and less around the edges.
The cake is too dark on the top.
The cake is too dry.
The bread or cake (e.g. cheesecake)
looks good but is sticky on the inside
(soggy with wet streaks).
The pastries are not evenly browned.
The bottom of a fruit flan is too light.
The fruit juice overflows.
Small baked items made out of yeast
dough stick to one another during
baking.
Condensation forms when you bake
moist cakes.
Keep cooking times to a minimum.
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Cook meals until they are golden brown, but not too dark.
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Large, thick pieces of food contain less acrylamide.
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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 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.
Approx. 10 minutes before the end of the baking time stated in the recipe, insert a
cocktail stick into the cake at its deepest point. If no cake mixture sticks to the wood, the
cake is ready.
Use less fluid next time or set the oven temperature 10 degrees lower. Note the stirring
times indicated in the recipe.
Do not grease the sides of the springform cake tin. After baking, carefully loosen the
cake using a knife.
Place it lower in the oven, select a lower temperature and bake the cake for a little
longer.
When it is done, make small holes in the cake using a cocktail stick. Then drizzle fruit
juice or an alcoholic drink over it. Next time, set the temperature 10 degrees higher and
reduce the baking time.
Next time, use less liquid and bake at a lower temperature for slightly longer. For cakes
with a moist topping, bake the base first. Sprinkle it with almonds or bread crumbs and
then place the topping on top. Take care to follow recipes and baking times.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Excess
greaseproof paper can affect the air circulation. Always cut the greaseproof paper to suit
the size of the baking tray.
Place the cake one level lower the next time.
Next time, use the deeper universal pan, if you have one.
There should be a gap of approx. 2 cm around each item. This gives enough space for
the baked items to expand and turn brown on all sides.
Baking may create water vapour, which escapes above the door. The steam may settle
and form water droplets on the control panel or on the fronts of adjacent units. This is a
natural process.
Baking
Baking tins
Use light-coloured baking tins and trays wherever possible.
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Always place the baking tins on the middle of the baking and
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roasting wire rack.
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