Acrylamide In Foodstuffs; Test Dishes; Baking - Siemens HB33CB550 Instruction Manual

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato products
prepared at high temperatures, such as potato crisps, chips,
Tips for keeping acrylamide to a minimum when preparing food
General

Baking

Biscuits
Oven chips

Test dishes

These tables have been produced for test institutes to facilitate
the inspection and testing of the various appliances.
In accordance with EN/IEC 60350.
Baking
When baking on two levels, always insert the baking tray above
the universal pan.
Piped cookies: Food on baking trays that are placed in the
oven at the same time will not necessarily all be ready at the
same time.
German apple pie on 1 level: Place dark springform cake tins
diagonally next to each other.
Note: For baking, use the lower of the temperatures indicated
first.
Dish
Piped cookies
Small cakes (preheat)
Hot water sponge cake (pre-
heat)
Double crust apple pie
24
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.
■
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 evenly over the baking tray, in a single layer. Bake at least 400 g per baking tray
so that the chips do not dry out
Accessories and ovenware
Baking tray
Baking tray
Baking tray + universal pan
Baking tray
Baking tray
Baking tray + universal pan
Springform cake tin on the wire rack 1
Springform cake tin on the wire rack 1
Wire rack+ 2 springform cake tins,
dia. 20 cm
toast, bread rolls, bread or fine baked goods (biscuits,
gingerbread, cookies).
Level Type of
heating
2
%
1
:
3+1
:
2
%
1
:
3+1
:
%
:
1
;
Temperature Cooking time
in °C in minutes
150-160 20-30
140-150 20-30
140-150 25-40
160-170 20-30
150-160 20-30
150-160 25-35
160-170 25-35
160-170 25-35
170-180 70-80