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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.
Summary of Contents for B47FS22 0 Series
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