Acrylamide In Food - Blaupunkt 5BD350 Série Notice D'utilisation

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 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
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
When bubbles start to appear
120­140 ºC
-
approx. 35 minutes
approx. 45 minutes
approx. 60 minutes
approx. 70 minutes
Residual heat
approx. 35 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes
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