NEFF B47FS22 0 Series, Instruction Manual

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57
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato
products prepared at high temperatures, such as potato
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Cakes in tins
Sponge cake in a tin Ring tin/cake tin 2
ž
140-160 60-80
Sponge flan base Flan base tin 2
ž
150-170 20-30
Sponge base, 2 eggs Flan base tin 2
ž
150-170 20-30
Sponge flan, 3 eggs Springform cake tin, diameter 26 cm 2
ž
160-170 25-40
Sponge flan, 6 eggs Springform cake tin, diameter 28 cm 2
ž
150-160 50-60
Bundt yeast cake "Gugelhupf" ring cake tin 2
‘
150-170 50-70
Cakes on baking trays
Sponge cake with dry topping Baking tray 3
ž
150-170 25-40
Shortcrust tart with dry topping Baking tray 3
ž
170-180 25-35
Swiss roll Baking tray 3
ž
180-190 15-20
Plaited loaf, savarin Baking tray 3
‘
160-170 25-35
Yeast cake with dry topping Baking tray 3
‘
160-180 15-20
Small baked items
Muffins Muffin tray 2
ž
160-180 15-25
Small cakes Baking tray 3
ž
150-160 25-35
Puff pastry Baking tray 3
ž
170-190 20-35
Choux pastry Baking tray 3
ž
190-200 40-50
Biscuits Baking tray 3
ž
140-160 15-30
Piped cookies Baking tray 3
ž
140-150 30-45
Small yeast cakes Baking tray 3
‘
160-180 25-35
Bread & bread rolls
Multigrain bread, 1.5 kg Cake tin 2
‘
200-210 35-45
Flatbread Universal pan 3
‘
240-250 20-25
Bread rolls, sweet, fresh Baking tray 3
‘
170-190 15-20
Bread rolls, fresh Baking tray 3
‘
180-200 20-30
Meat
Joint of pork without rind, e.g. neck, 1.5 kg Cookware, uncovered 2
‘
180-190 120-140
Pot-roasted beef, 1.5 kg Cookware, covered 2
‘
200-220 140-160
Joint of veal, 1.5 kg Cookware, uncovered 2
‘
170-180 110-130
Fish
Fish, braised, whole 300 g, e.g. trout Cookware, covered 2
‘
190-210 25-35
Fish, braised, whole 1.5 kg, e.g. salmon Cookware, covered 2
‘
190-210 45-55
Fish fillet, plain, braised Cookware, covered 2
‘
190-210 15-25
Tips for keeping acrylamide to a minimum
General
■
Keep cooking times as short as possible.
■
Cook food until it is golden brown, but not too dark.
■
Large, thick pieces of food contain less acrylamide.
Baking With top/bottom heating at max. 200 °C.
With hot air at max. 180 °C.