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Baking
The values in the table apply to food placed in a cold
oven.
Grilling
The values in the table apply to food placed in a cold
oven.
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 chips, french fries, toast, bread rolls, bread,
fine baked goods (cookies, gingerbread, Spekulatius).
Dish
Notes regarding cookware
Height
Type of
heating
Temperature
°F (°C)
Baking time in minutes
Piped cookies
Glass tray
2
H
320 - 340
(160-170)
30-35
Small cakes*
Glass tray
2
H
320 - 340
(160-170)
25-30
Hot water sponge
cake
Springform cake pan on the
wire rack
1
H
340 - 355
(170-180)
45-50
Yeast sheet cake
Glass tray
2
H
320 - 355
(160-180)
50-60
Double crust apple
pie
Dark springform cake pan
directly on the wire rack
2
H
340 - 375
(170-190)
80-100
* Preheat the oven for 5 minutes.
Dish
Accessories
Height
Grill
Q
Cooking time in minutes
Browning toast
Wire rack
3
3
4-5
Beef burgers, x 12*
Wire rack and glass tray
3+1
3
30-35
* turn over after
^
of the cooking time.
Tips for keeping acrylamide to a mini-
mum when preparing 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
With Convection max. 355°F (180°C).
Cookies
Egg or egg yolk reduces the production
of acrylamide. Spread out a single layer
evenly on the glass tray.
Oven fries
Cook at least 14.1 oz (400 g) at once on
a glass tray so that the fries do not dry
out.
