Acrylamide In Foodstuffs - Bosch CSG656R A Series Instruction Manual

Dish
Cakes on baking trays
Sponge cake with dry topping
Shortcrust tart with dry topping
Plaited loaf, savarin
Yeast cake with dry topping
Small baked items
Muffins
Small cakes
Puff pastry
Choux pastry
Biscuits
Piped cookies
Small yeast cakes
Bread & bread rolls
Multigrain bread, 1.5 kg
Flatbread
Bread rolls, sweet, fresh
Bread rolls, fresh
Meat
Joint of pork without rind, e.g. neck, 1.5 kg
Pot-roasted beef, 1.5 kg
Joint of veal, 1.5 kg
Fish
Fish, braised, whole 300 g, e.g. trout
Fish, braised, whole 1.5 kg, e.g. salmon
Fish fillet, plain, braised

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato
products prepared at high temperatures, such as potato
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
Tips for keeping acrylamide to a minimum
General
Baking
Biscuits
Oven chips
Accessories/cookware
Baking tray
Baking tray
Baking tray
Baking tray
Muffin tray
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Cake tin
Universal pan
Baking tray
Baking tray
Cookware, uncovered
Cookware, covered
Cookware, uncovered
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 en
Shelf posi- Type of Tempera-
tion heating ture in °C
1 160-180
.
1 170-180
.
1 150-160
#
1 150-170
#
2 160-180
.
1 150-160
.
2 170-190
.
1 200-220
.
2 140-160
.
2 140-150
.
1 150-160
#
1 200-210
#
1 240-250
#
1 170-190
#
1 180-200
#
1 180-190
#
1 200-220
#
1 170-180
#
1 190-210
#
1 190-210
#
1 190-210
#
Cooking
time in
mins.
20-40
25-35
35-45
20-35
15-30
25-35
25-50
35-45
15-30
25-40
30-40
35-45
20-25
15-20
25-35
120-140
140-160
110-130
25-35
45-55
15-35
59