Acrylamide In Foodstuffs - Bosch HGA110B 1Q Series Instruction Manual

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato
products heated at high temperatures, such as potato
Recommendations for baking, roasting and grilling with low acrylamide values
General Keep cooking times to a minimum.
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Cook the food until it is golden brown. "Browned, not charred".
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The larger and thicker the food, the less acrylamide it contains.
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Tested for you in our cooking studio
crisps, chips, toast, rolls, bread, baked goods made
from shortcrust pastry (biscuits, gingerbread, cookies).
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