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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).
Slow cook
Slow cooking is a technique for cooking food over a
long period at low temperatures. For this reason, it is
also called "low-temperature cooking".
Slow cooking is ideal for all prime cuts (e.g. tender
portions of beef, veal, pork, lamb or poultry) which are
to be cooked "à point". The meat will remain succulent
and tender.
The benefit of this cooking method is that it allows lots
of scope for menu planning because slow-cooked meat
is easy to keep warm. You do not have to turn the meat
when cooking. Keep the appliance door closed in order
to maintain an even cooking climate.
Only use fresh, clean and hygienic meat without bones.
Carefully remove sinews and fat from around the edge.
Fat develops a strong, distinct flavour during slow
cooking. You can also use seasoned or marinated
meat. Do not use defrosted meat.
Meat can be carved immediately following slow
cooking. No standing time is required. Due to the
special cooking method, the meat looks pink, but is not
raw or undercooked.
Rich Fruit Cake
high Ø23 cm tin
2
ž
140-160
120-180
Fruit crumble
flat glass dish
3
ž
160-180
40-70
Sponge Cake (fatless), 3 eggs
springform cake tin Ø26 cm
2
ž
160-170
25-40
Swiss Roll
swiss roll tin
3
ž
180-190
15-25
Fruit Pie
plate Ø20 cm or pie tin
2
ž
170-190
60-75
Quiche
quiche tin (dark coated)
3
ž
190-210
35-45
(White) Bread
loaf tin (1x 900 g or 2x 450 g)
2
ž
190-200
40-50
Scones
baking tray
3
ž
190-210
15-20
Jam tarts
12-cup-tin
3
ž
180-200
20-30
Soufflé
1,2L-soufflé dish
2
ž
160-170
40-50
Meat Pie
rectangular pie tin
2
ž
190-200
40-55
Jacket Potatoes
baking tray
3
ž
150-170
60-90
Meat
Beef, slow roast joint
wire rack
2
ž
140-150
35+40
Casserole
Diced meat (beef, pork, lamb), 500 g meat
cookware, covered
2
ž
140
100-120
Braising steak
cookware, covered
2
ž
140
65+60
Fish
Fish, braised, whole 300 g, e. g. trout
cookware, covered
2
‘
190-210
25-35
Fish, braised, whole 1,5kg, e. g. salmon
cookware, covered
2
‘
190-210
45-55
Fish fillet, plain, braised, 100 g
cookware, covered
2
‘
190-210
15-25
Dish
Accessories/cookware
Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
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.
Biscuits
With top/bottom heating at max. 190 °C.
With hot air at max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Oven chips
Spread out a single layer evenly on the baking tray. Cook at least 400 g at once on a baking tray so that
the chips do not dry out.
