Acrylamide In Foodstuffs - Siemens HB84E562 Instrucciones De Uso

Dish
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
24
Accessories Level
Wire rack + 3
Baking tray 1
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 bak-
ing tray so that the chips do not dry out.
Grill, large area (
3
chips, toast, bread rolls, bread, fine baked goods (biscuits,
gingerbread, cookies).
Cooking time in minutes
30-35