Acrylamide In Foodstuffs; Technical Data - SCHOLTES SOKC1410 Manuel D'utilisation

4.3 Acrylamide in foodstuffs

Which foods are affected?
Acrylamide is found mainly in seeds and potatoes heated to high temperatures, such
as french fries, crisps, toasted breads, rolls, breads and other fine bakery products
(cakes, gingerbread, speculoos).
Tips for reducing acrylamide strength
General
Dry cupcakes, oven fried

4.4 Technical data

Technical data
Rated Voltage
Maximum Power
Rated Output Power (Microwave)
Oven Capacity
External Dimensions Without handle
Net Weight
Try to reduce the cooking time. Cook food until
lightly browned. Large, thick pieces contain less
acrylamide.
Bake at 200 ° C max in traditional mode or 180
° C in fan mode. Egg white and yolk reduce the
formation of acrylamide.
Distribute them evenly on the baking sheet and on
a single layer.
Cook at least 400 g per plate, so that the fries do
not dry out.
230V~, 50Hz
3000W
900W
50L
595(W)x 565(D)x454(H)mm
Approx. 38.8kg
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