Energy Saving Tips; Acrylamide In Foodstuffs - Viva VVH32C33.0 Instruction Manual

Energy saving tips

Acrylamide in foodstuffs

Which foods are affected?
General
Baking
Biscuits
Oven chips
Only preheat the oven if it specifies in the recipe or in the
table in the instruction manual that you should do so.
Use non stick, black painted or enamelled tins. They absorb
the heat especially well.
If you have several cakes to bake it is best to bake them one
after the other. The oven is still warm. This shortens the
baking time for the second cake. You can also put two
baking tins in one after the other.
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
Keep cooking times to a minimum.
Cook meals until they are golden brown, not too dark.
Large, thick pieces of food contain less acrylamide.
With top/bottom heating, maximum 200 ºC, with 3D hot air or
hot air, maximum 180 ºC.
With top/bottom heating, maximum 190 ºC, with 3D hot air or
hot air, maximum 170 ºC.
Egg white and egg yolk reduce the formation of acrylamide.
Spread out a single layer evenly on the baking tray. Bake at least
400 g per baking tray so that the chips do not dry out.
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