NEFF C67M70S0GB - annexe 2, Manual

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37
Grilling
+
Full-surface grill
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 crisps,
chips, toast, bread rolls, bread, fine baked goods (biscuits,
gingerbread, cookies).
Dish Accessories Level Type of
heating
Grill setting Cooking time in minutes
Toasting bread* Wire rack 3
+
3 1-2
12 beefburgers** Wire rack and
Universal pan
3
1
+
3 30
* Preheat for 5 minutes.
** Turn halfway through the cooking time.
Tips for keeping acrylamide to a minimum 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 biscuits
Oven chips
Max. 200 °C with Top/bottom heat or max. 180 °C with Hot air plus or Hot air. Max.
190° C with Top/bottom heat or max. 170 °C with Hot air plus or Hot air mode. Egg
white and egg yolk reduce the formation of acrylamide. Distribute thinly and evenly
over the baking tray. Cook at least 400 g at once on a baking tray so that the chips do
not dry out.