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ACRYLAMIDE IN FOOD
Which foods are affected?
Acrylamide is mainly produced in cereal and potato products that are heated to high temperatures,
such as potato crisps, chips, toast, rolls, bread, fine baked goods (cookies, gingerbread, biscuits).
To minimise the formation of acrylamide during food preparation
General
information
Keep the cooking times to a minimum. Cook the food until it is golden brown,
but not too dark. Large, thick pieces of food contain less acrylamide.
Baking biscuits
Chips
Max. 200 °C top/bottom heat or max. 180 °C circulation.
Max. 190 °C top/bottom heat or max. 170 °C circulation. Egg white and egg
yolk reduce the formation of acrylamide. Distribute the food thinly and evenly on
the baking tray. Cook no more than 400 g per baking tray so that the potato
chips do not dry out.
ENERGY-SAVING AND ENVIRONMENTAL TIPS
It takes longer than
usual to heat food in the
microwave.
The selected microwave power
is too low.
Select a higher power level.
A larger portion than usual has
been placed in the appliance.
Double the amount = almost twice
the cooking time.
The food was colder than usual.
Stir or turn the food while cooking.
A specific operating
mode or power level
cannot be set.
Temperature, power or
combined setting is not possible
for this operating mode.
Select the permissible settings.
appears on
the display.
The thermal safety switch-off is
activated.
Contact customer service.
appears on
the display.
The thermal safety switch-off is
activated.
Contact customer service.
appears on
the display.
Fast Preheat is not working.
Contact customer service.
