Dish
Rich Fruit Cake
Fruit crumble
Sponge cake (fatless), 3 eggs
Swiss Roll
Fruit Pie
Quiche
(White) Bread
Scones
Biscuits
Jam tarts
Soufflé
Meat Pie
Jacket potatoes
Meat
Beef, slow roast joint
Casserole
Diced meat (beef, pork, lamb), 500 g meat
Braising steak
Fish
Fish, braised, whole 300 g, e.g. trout
Fish, braised, whole 1,5 kg, e.g. salmon
Fish fillet, plain, braised, 100 g
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
Accessories/cookware
high Ø23 cm tin
flat glass dish
springform cake tin, Ø26 cm
swiss roll tin
plate Ø20 cm or pie tin
quiche tin (dark coated)
loaf tin (1x 900 g or 2x 450 g)
baking tray
baking tray
12-cup-tin
1,2 L-soufflé dish
rectangular pie tin
baking tray
wire rack
cookware, covered
cookware, covered
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.
Tested for you in our cooking studio
Shelf po-
Type of
sition
heating
1
'
1
'
1
'
1
'
1
'
1
'
1
'
1
'
2
'
1
'
1
'
1
'
2
'
1
'
1
'
1
'
1
+
1
+
1
+
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
en
Tempera-
Cooking
ture in °C
time in mins.
140-160
120-180
160-180
40-60
160-170
25-35
180-200
10-20
170-190
60-75
190-210
35-45
190-200
45-55
190-210
15-20
140-160
15-30
170-190
15-30
160-170
40-50
190-210
40-55
150-170
60-90
140+150
35+40
140
100-120
140
65+60
190-210
25-35
190-210
45-55
190-210
15-35
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