Acrylamide In Food - Viva VVH33F3 Série Notice D'utilisation

Setting
1. Place the universal tray on level 2. Place the jars on the tray
so that they do not touch each other.
Pour ½ litre of water (approx. 80 °C) on the universal tray.
2.
Close the oven door.
3.
4. Position the control knob to bottom heat position
Fruit in 1 L jars
Apples, gooseberries, strawberries
Cherries, apricots, peaches, gooseberries
Apple, pear or cherry puree
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.

Acrylamide in food

Acrylamide is produced particularly in cereal and potato
products prepared at high temperatures, e. g., chips, toast,
rolls, bread and pastries (biscuits, spiced biscuits, Christmas
biscuits).
Tips for preparing food with a low acrylamide content
General
Baking
Pastries and biscuits
Oven potato chips
$
.
from when bubbles start to appear
To switch off
To switch off
To switch off
When bubbles start to appear 120­140 ºC
-
approx. 35 minutes
approx. 45 minutes
approx. 60 minutes
approx. 70 minutes
Keep the cooking time to a minimum.
■
Brown the food, making sure it is not overtoasted.
■
Large, thick pieces of food contain a low acrylamide content.
■
With top and bottom heat max. 200 °C
With 3D Hot air max. 180 °C.
With top and bottom heat max. 190 °C.
With 3D Hot air max. 170 °C.
Eggs or egg yolks reduce the formation of acrylamide.
Spread them evenly on a single layer in the baking tray. Bake at least 400 g on each
baking tray so that the chips do not dry out
5. Set the temperature between 170 and 180 ºC.
Jam making
After approximately 40 - 50 minutes, bubbles begin to form
rapidly. Switch the oven off
Take the jars out of the oven after approximately 25 -
35 minutes (the residual heat is used in this time). If these are
allowed to cool in the oven for more time, this could promote
the formation of germs making the jam acidic.
Caution!
Do not place hot jars on a cold or wet surface. They could
explode.
Residual heat
approx. 25 minutes
approx. 30 minutes
approx. 35 minutes
Residual heat
approx. 35 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes
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