Acrylamide In Foodstuffs - Gaggenau BOP 210 1.2 Instruction Manual

Meal Accessory/
ies
Pizza, fresh Baking
stone
Pizza, frozen Baking
stone
Tarte flambée, Baking
fresh stone
Tarte flambée, Baking
frozen stone
* Preheat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.

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.
Level Tempera- Type of
ture heating
in °C
1 275
1 230
1 300
1 250
Cooking Comments
time
(mins)
T
5 - 8 The cooking time varies depending on the
type and thickness of the dough and top-
ping.
T
8 - 10 The cooking time varies depending on the
thickness of the dough. Follow the manufac-
turer's instructions.
T
3 - 4 Recipe tip: Traditional or with goat's cheese,
Parma ham, figs and spring onions.
T
4 - 5
en
Tables and tips
47