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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, chips, toast, bread rolls, bread, fine baked goods
(biscuits, gingerbread, cookies).
Tips for keeping acrylamide to a minimum when preparing food
General
Baking biscuits
Oven chips
ENERGY AND ENVIRONMENT TIPS
Here you can find tips on how to save energy when baking and roasting and how to
dispose of your appliance properly.
Saving energy
Only preheat the oven if this is specified in the recipe or in the operating instruction
tables.
Use dark, black lacquered or enamelled baking tins. They absorb the heat particularly
well.
Open the oven door as infrequently as possible while you are cooking, baking or
roasting.
It is best to bake several cakes one after the other. The oven is still warm. This
reduces the baking time for the second cake. You can also place two loaf tins next to
each other.
For longer cooking times, you can switch the oven off 10 minutes before the end of
the cooking time and use the residual heat to finish cooking.
Environmentally-friendly disposal
Dispose of packaging in an environmentally-friendly manner.
DISPOSAL: Do not dispose this product as unsorted municipal waste. Collection of such waste
separately for special treatment is necessary.
The european directive 2012/19/UE on wasted electrical and electronic equipments
(WEEE), requires that household electrical appliances must not be disposed of in the
normal unsorted municipal waste stream. Appliances must be collected separately in
order to optimize the recovery and recycling of the materials they contain, and reduce
the impact on human health and the environment.
The crossed out "wheeled bin" symbol on the product reminds you of your obligation, that when
you disposed of the appliances, it must be separately collected. Consumers should contact their
local authority or retailer for information concerning the correct disposal of their old appliance.
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.
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