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Dish
Accessories Level
Stuffed peppers,
Roasting
vegetarian
dish
Chilli con carne
Roasting
dish
*
Roast initially at a high temperature; to continue cooking, turn the temperature back down.
Acrylamide in foodstuffs
Which foods are affected?
Acrylamide is mainly produced in grain and potato
products that are heated to high temperatures, such as
crisps, chips, toast, bread rolls, bread, fine baked goods
(biscuits, gingerbread, cookies).
Tips for keeping acrylamide to a minimum when preparing
food
General
Keep cooking times as short as possible.
Cook food until it is golden brown, but not
too dark. Large, thick pieces of food con-
tain less acrylamide.
Baking
With hot air at max. 180 °C.
Biscuits
Egg or egg yolk reduces the production of
acrylamide. Spread out a single layer
evenly on the baking tray.
Oven
Cook at least 400 g at once on a baking
Chips
tray so that the chips do not dry out.
Temperature
Heating
in °C
function
1
200
1
220 / 130*
Cooking time
Comments
in min.
U
30
Recipe tip: Stuff with boiled rice, soft
wheat or lentils and onions, cheese,
herbs and seasoning/spices.
U
Initial roasting
+ 60 - 90
Tables and tips
en
55
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