Drying; Acrylamide In Foodstuffs - Bosch HBM56B551B Instruction Manual

Drying

With : 3D hot air, you can dry foods brilliantly.
Use unblemished fruit and vegetables only and wash them
thoroughly.
Drain off the excess water, then dry them.
Fruit and herbs
600 g apple rings
800 g pear slices
1.5 kg damsons or plums
200 g herbs, washed

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato products
prepared at high temperatures, such as potato crisps, chips,
Tips for keeping acrylamide to a minimum when preparing food
General
Baking
Biscuits
Oven chips
34
Accessories
Universal pan + rack
Universal pan + rack
Universal pan + rack
Universal pan + rack
Keep cooking times to a minimum.
■
Cook meals until they are golden brown, but not too dark.
■
Large, thick pieces of food contain less acrylamide.
■
With top/bottom heating max. 200 °C.
With 3D hot air or hot air max.180 °C.
With top/bottom heating max. 190 °C.
With 3D hot air or hot air max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Spread evenly over the baking tray, in a single layer. Bake at least 400 g per baking tray
so that the chips do not dry out
Line the universal pan and the wire rack with greaseproof or
parchment paper.
Turn very juicy fruit or vegetables several times.
Remove fruit and vegetables from the paper as soon as they
have dried.
Level Type of
heating
3+1
:
3+1
:
3+1
:
3+1
:
toast, bread rolls, bread or fine baked goods (biscuits,
gingerbread, cookies).
Temperature Cooking time
80 °C 5 hrs (approx.)
80 °C 8 hrs (approx.)
80 °C 8-10 hrs
(approx.)
80 °C 1½ hrs (approx.)