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Meal
Frozen foods*
e.g. cream gateaux, cream cakes, cakes with
chocolate or icing, fruit,
chicken, sausages and meat, bread, rolls,
pastries and other baked goods
*
Cover frozen food with microwave foil. Place poultry onto the plate with the breast side down.
Acrylamide in foodstuffs
Which foods are affected?
General
Accessories
Level Type of
Wire rack
2
Experts are currently discussing how harmful
acrylamide is in food. We have compiled this
information for you, based on the results of current
research.
Acrylamide is mainly produced in grain and potato
products heated at high temperatures, such as potato
crisps, chips, toast, rolls, bread, baked goods made
from shortcrust pastry (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.
Potatoes used for roasting and deep fat frying should be as fresh
as possible. You must not use green or sprouting parts of a
potato. Do not store potatoes at temperatures below 8 ºC.
Temperature in
heating
ºC
Y
The temperature
selector remains
switched off
53
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