Acrylamide in foodstuffs

Which foods are affected? Acrylamide is mainly produced in grain and potato products heated at high temperatures, such as potat crisps, chips, toast, rolls, bread, fine baked goods (biscuits, gingerbread, cookies).

 

 

Tips for keeping acrylamide to a minimum when

preparin

 

 

food

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

General

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

Baking

 

Maximum

200 ºC

with top/bottom

heating,

maximum

180 ºC

 

 

with 3D hot air or hot air.

 

 

 

 

 

 

 

Biscuits

 

Maximum

190 ºC

with top/bottom

heating,

maximum

170 ºC

 

 

with

3D

hot

air

or hot air.

 

 

 

 

 

 

 

 

 

Egg

or egg

yolk

reduces

the production

of acrylamide.

 

 

Oven chips

 

Spread out a single layer

evenly

on

the

baking

tray.

Bake a

 

 

least

400 g

per

baking tray so

that

they

do not

dry

out.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Bosch Appliances HCE744250R manual Acrylamide in foodstuffs

HCE744250R specifications

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