Acrylamide In Foodstuffs; Energy And Environment Tips - EAS Electric EMBV36 Instruction Manual

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Acrylamide in foodstuffs

Which foods are affected?
Acrylamide is mainly produced in grain and potato products that are heated to
high temperatures, such as potato crisps, chips, toast, bread rolls, bread, fine
baked goods (biscuits, gingerbread, cookies).
Tips for keeping acrylamide to a minimum when preparing food
General
Baking biscuits
Oven chips

Energy and environment tips

Here you can find tips on how to save energy when baking and roasting and how
to dispose of your appliance properly.
Saving energy
 Only preheat the oven if this is specified in the recipe or in the operating
instruction tables.
 Use dark, black lacquered or enamelled baking tins. They absorb the heat
particularly well.
 Open the oven door as infrequently as possible while you are cooking, baking
or roasting.
 It is best to bake several cakes one after the other. The oven is still warm. This
reduces the baking time for the second cake. You can also place two loaf tins
next to each other.
The temperature, power level or
combined setting is not
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The thermal safety switch-
off function has been
activated.
The thermal safety switch-
off function has been
activated.
Moisture in the control
panel.
Rapid heating
has failed.
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.
Max. 200 °C in Top/bottom heating or max. 180 °C in
3D hot air or hot air mode. Max. 190° C in Top/bottom
heating or max. 170 °C in 3D hot air or hot air mode.
Egg white and egg yolk reduce the formation of
acrylamide. Distribute thinly and evenly over the
baking tray. Cook at least 400 g at once on a baking
tray so that the chips do not dry out.
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Allow the control panel to dry.
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