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en
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato
products prepared at high temperatures, such as potato
Tips for keeping acrylamide to a minimum
General
Baking
Biscuits
Oven chips
Preserving
For preserving, the jars and rubber seals must be clean
and intact. If possible, use jars of the same size. The
information in the table is for round, one-litre jars.
Caution!
Do not use jars that are larger or taller than this. The
lids could crack.
Only use fruit and vegetables in good condition. Wash
them thoroughly.
The times given in the tables are a guide only. The time
will depend on the room temperature, number of jars,
and the quantity and temperature of the contents.
Before you switch off the appliance or change the
cooking mode, check whether the contents of the jars
are bubbling as they should.
Preparation
Fill the jars, but not to the top.
1.
Wipe the rims of the jars, as they must be clean.
2.
Place a damp rubber seal and a lid on each jar.
3.
Fruit in one-litre jars
Apples, redcurrants, strawberries
Cherries, apricots, peaches, gooseberries
Apple purée, pears, plums
Vegetables
As soon as bubbles begin to form in the jars, set the
temperature back to between 120 and 140 °C.
Vegetables with cold cooking water in one-litre jars
Gherkins
Beetroot
Brussels sprouts
Beans, kohlrabi, red cabbage
Peas
Taking out the jars
After preserving, remove the jars from the cooking
compartment.
34
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 approx. 400-600 g at once on a baking tray so
that the chips do not dry out and become crunchy.
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
Seal the jars with the clips.
4.
Place no more than six jars in the cooking
compartment.
Settings
Insert the universal pan at level 2. Arrange the
1.
preserving jars so that they do not touch each other.
Pour ½ litre of water (approx. 80 °C) into the
2.
universal pan.
Close the oven door.
3.
Set Bottom heat
.
$
4.
Set the temperature to 170 - 180 °C.
5.
Preserving
Fruit
After approx. 40 to 50 minutes, small bubbles begin to
form at short intervals. Switch off the oven.
After 25 to 35 minutes of residual heat, remove the
preserving jars from the cooking compartment. If they
are allowed to cool for longer in the cooking
compartment, germs could multiply, promoting
acidification of the preserved fruit.
When it starts to bubble
Switch off
Switch off
Switch off
Depending on the type of vegetable, heat for approx. 35
to 70 minutes. Switch off the oven after this time and
use the residual heat.
When it starts to bubble
-
approx. 35 minutes
approx. 45 minutes
approx. 60 minutes
approx. 70 minutes
Caution!
Do not place the hot jars on a cold or wet surface. They
could suddenly burst.
Residual heat
approx. 25 minutes
approx. 30 minutes
approx. 35 minutes
Residual heat
approx. 35 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes
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