Acrylamide In Food - Bosch HB.64B Series Instruction Manual

Cooking vegetables
When small bubbles begin to form in the jars, adjust the
temperature to approximately 120 - 140 °C.
About 35 - 70 minutes, depending on the type of vegetables.
After this time, turn off the oven to use the residual heat.
Cold cooking vegetables in 1 L jars
Peppers
Beetroot
Brussels sprouts
Beans, kohlrabi, red cabbage
Peas
Remove the jars from the oven
Remove the jars from inside the oven when cooking is finished.
Caution!
Do not place hot jars on a cold or wet surface. They could
explode.

Acrylamide in food

Acrylamide is produced especially in cereal and potato
products prepared at high temperatures, e. g., chips, toast,
rolls, bread and bakery products (biscuits, spicy biscuits,
Christmas biscuits).
Tips for preparing food with a low content in acrylamide
General
Baking
Pastries and biscuits
Oven chips
22
When bubbles start to appear 120­140 ºC
-
approx. 35 minutes
approx. 45 minutes
approx. 60 minutes
approx. 70 minutes
Keep cooking time to a minimum.
■
Brown food without toasting it too much.
■
Large, thick food products contain little acrylamide.
■
With top and bottom heat max. 200 °C
With hot air max. 180 °C.
With top and bottom heat max. 190 °C.
With hot air max. 170 °C.
Egg or egg yolk reduces acrylamide formation.
Spread in a single layer uniformly on the tray. Bake at least 400 g. per tray so that the potatoes
do not dry up
Residual heat
approx. 35 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes