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Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato products
prepared at high temperatures, such as potato crisps, chips,
Tips for keeping acrylamide to a minimum when preparing food
General
Baking
Biscuits
Oven chips
Test dishes
These tables have been produced for test institutes to facilitate
the inspection and testing of the various appliances.
In accordance with EN 50304/EN 60350 (2009) and IEC
60350.
Baking
German apple pie:
Change the position of the dark springform cake tin, slide in
Dish
Viennese whirls
Small cakes
Hot water sponge cake
German apple pie
* Place the ovenware diagonally on the accessories.
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.
■
With top/bottom heating max. 200 °C.
With 3D hot air or hot air max.180 °C.
With top/bottom heating max. 190 °C.
With 3D hot air or hot air max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Spread evenly over the baking tray, in a single layer. Bake at least 400 g per baking tray
so that the chips do not dry out
Accessories and ovenware
Universal pan
Universal pan
Springform cake tin
Universal pan + 2 springform
cake tins, dia. 20 cm*
toast, bread rolls, bread or fine baked goods (biscuits,
gingerbread, cookies).
diagonally.
Cakes in a metal springform cake tin:
Bake on level 1 with
Top/bottom heating Place the
%
springform cake tins on the baking tray instead of on the wire
rack.
Level
Type of
heating
3
%
3
%
2
%
1
%
Temperature in
Cooking time
°C
in minutes
150-170
20-30
150-170
25-35
160-180
30-40
190-210
70-80
45
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