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Types of heating used:
. Hotair Eco
■
# Top/bottom heating Eco
■
Dish
Baking
Victoria Sponge Cake
Light Fruit Cake
Rich Fruit Cake
Fruit crumble
Sponge Cake (fatless), 3 eggs
Swiss Roll
Tart
Quiche
(White) Bread
Scones
Jam tarts
Soufflé
Pie
Jacket Potatoes
Meat
Beef, slow roast joint
Casserole
Diced meat (beef, pork, lamb)
Braising steak
Fish
Fish, braised, whole 300 g, e. g. trout
Fish, braised, whole 1,5kg, e. g. salmon
Fish fillet, plain, braised, 100 g
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
2x Ø20 cm tins
high Ø20 cm tin
high Ø23 cm tin
flat glass dish
springform cake tin Ø26 cm
swiss roll tin
plate Ø20 cm or pie tin
quiche tin (dark coated)
loaf tin (1x 900 g or 2x 450 g)
baking tray
12-cup-tin
1,2L-soufflé dish
rectangular pie tin
baking tray
wire rack
cookware, covered
cookware, covered
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 po-
Type of
Tempera-
sition
heating
ture in °C
2
170-180
.
2
150-170
.
2
140-160
.
3
160-180
.
2
160-170
.
3
180-190
.
2
170-190
.
3
190-210
.
2
190-200
.
3
190-210
.
3
180-200
.
2
160-170
.
2
190-200
.
3
150-170
.
2
130-140
.
2
140
.
2
140
.
2
190-210
#
2
190-210
#
2
190-210
#
Cooking
time in mins.
30-40
70-90
120-180
40-70
25-40
15-25
55-70
35-45
40-50
15-20
20-30
40-50
40-55
60-90
40+40
60+120
65+120
25-35
45-55
15-25
51
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