Acrylamide In Foodstuffs - CONSTRUCTA CN462250 Notice D'utilisation

Viennese whirls
Small Cakes*
Hot water sponge cake
Yeast cakes on a baking tray
Apple pie
* Preheat the oven for 5 minutes.
Grilling
The values in the table apply to food placed in a cold oven.
Dish
Toast
Beefburgers, x 12*
* Turn after half of the cooking time.

Acrylamide in foodstuffs

Which foods are affected?
Acrylamide is mainly produced in grain and potato products
that are heated to high temperatures, such as potato crisps,
General
Baking biscuits
Oven chips
Accessories
Baking tray
Baking tray
Springform cake tin on the wire rack
Baking tray
20 cm diameter tinplate springform
cake tin directly on the wire rack
Accessories
Wire rack
Wire rack +
Baking tray
Tips for keeping acrylamide to a minimum when preparing food
Keep cooking times to a minimum. Cook meals until they are golden brown, but not
too dark. Large, thick pieces of food contain less acrylamide.
Max. 200 °C in Top/bottom heating or max. 180 °C in 3D hot air or hot air mode.
Max. 190° C in Top/bottom heating or max. 170 °C in 3D hot air or hot air mode. Egg
white and egg yolk reduce the formation of acrylamide. Distribute thinly and evenly
over the baking tray. Cook at least 400 g at once on a baking tray so that the chips do
not dry out.
Level Type of
heating
2
3
2
3
1
3
2
3
2
3
Level Grill, large area +
3 3
3 3
1
chips, toast, bread rolls, bread, fine baked goods (biscuits,
gingerbread, cookies).
Temperature in Baking time in
°C minutes
160-170 30-35
160-170 25-30
170-180 45-50
150-160 50-60
170-190 80-100
Cooking time in minutes
4-5
30-35
47