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Acrylamide in foodstuffs
Which foods are affected?
General
Baking
Roasting in the pan
The best transfer of heat is guaranteed when the base
of the saucepan and the hotplate are the same size.
When buying your pans, note that the manufacturer
frequently specifies the diameter of the top of the pan.
This is usually bigger than the diameter of the base of
the pan.
Switch to a lower heat setting in good time.
Use the residual heat. For longer cooking times, you
can switch the hotplate off 5 to 10 minutes before the
end of the cooking time.
Acrylamide is mainly produced in grain and potato
products heated at high temperatures, such as potato
crisps, chips, toast, rolls, bread, baked goods
(biscuits, gingerbread, cookies).
Tips for keeping acrylamide to a minimum when preparing
food
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