Bosch HBN 1312.0 A - Manual (Page 35)

35
Acrylamide forms mostly in grain and potato products
that are prepared at high temperatures, e.g.:
crisps, chips,
toast, rolls, bread,
baked goods made from shortcrust pastry (speciality
biscuits and cakes).
You can avoid high levels of acrylamide when baking,
frying and grilling.
The following recommendations were published by
AID 1 and BMVEL 2 to help you minimise acrylamide
levels:
Keep cooking times as short as possible.
Brown rather than burn" Ć cook food only until it is
golden brown.
The larger and thicker the food is, the less acrylamide
it contains.
Set the temperature to a maximum of 180 ºC when
using the 3D hot air setting.
Cookies: Set the temperature to a maximum of 170 ºC
when using the 3D hot air setting. The presence of
egg or egg yolk in a recipe reduces the formation of
acrylamide.
Spread oven chips evenly over the baking sheet in
one layer where possible. To prevent the food from
drying out quickly, place at least 400 g on each
baking sheet.
1 AID "Acrylamide" information leaflet, published by AID (German
Evaluation and Information Service for Nutrition, Agriculture and
Forestry) and BMVEL (German Federal Ministry for Consumer
Protection, Food and Agriculture), as at 12/02,
Internet: http://www.aid.de.
2
BMVEL press release 365, as at 4.12.2002,
Internet: http://www.verbraucherministerium.de
What sort of foods are
affected?
What can you do?
In general
Baking