47
Tables and tips
en
▯
The temperatures and times specified in the
cooking table are average values. In addition,
always follow the manufacturer's instructions for
pre-cooked and frozen products.
Acrylamide in foodstuffs
Which foods are affected?
Acrylamide is mainly produced in grain and potato
products that are heated to high temperatures, such as
crisps, chips, toast, bread rolls, bread, fine baked goods
(biscuits, gingerbread, cookies).
Meal
Accessory/
ies
Level
Tempera-
ture
in °C
Type of
heating
Cooking
time
(mins)
Comments
Bread rolls, fresh
(50 g each)
Baking
stone
1
250 / 200*
T
15 - 20
Flatbread
Baking
stone
1
210
T
15
The cooking time depends on the size and
thickness of the flatbread
Foccacia
Baking
stone
1
210
T
15
Top with various ingredients, e.g. herbs, sea
salt, olives, anchovies, onion, ham, tomatoes
or cheese.
Multigrain bread
Baking
stone
1
175
T
45
Sourdough bread
Baking
stone
1
250 / 200*
T
50 - 60
Olive and tomato
bread
Baking
stone
1
175
T
45
Pizza, fresh
Baking
stone
1
275
T
5 - 8
The cooking time varies depending on the
type and thickness of the dough and top-
ping.
Pizza, frozen
Baking
stone
1
230
T
8 - 10
The cooking time varies depending on the
thickness of the dough. Follow the manufac-
turer’s instructions.
Tarte flambée,
fresh
Baking
stone
1
300
T
3 - 4
Recipe tip: Traditional or with goat's cheese,
Parma ham, figs and spring onions.
Tarte flambée,
frozen
Baking
stone
1
250
T
4 - 5
*
Preheat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.
Tips for keeping acrylamide to a minimum when preparing
food
General
Keep cooking times as short as possible.
Cook food until it is golden brown, but not
too dark. Large, thick pieces of food con-
tain less acrylamide.
Baking
With hot air at max. 180 °C.
Biscuits
Egg or egg yolk reduces the production of
acrylamide. Spread out a single layer
evenly on the baking tray.
Oven
Chips
Cook at least 400 g at once on a baking
tray so that the chips do not dry out.
