23
Defrosting
Remove the frozen food from the packaging and place in a
suitable dish on the wire rack.
Please observe the manufacturer's instructions on the
packaging.
The defrosting time depends on the amount and type of food.
Place poultry on a plate breast-side down.
Desiccation
Use unblemished fruit and vegetables only and wash it
thoroughly.
Drain off the excess water, then wipe it dry.
Insert the universal pan at shelf height 1, insert wire rack at
shelf height 3. Line the universal pan and the wire rack with
greaseproof or parchment paper.
Turn very juicy fruit or vegetables several times. Remove fruit
and vegetables from the paper as soon as they have dried.
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato products
prepared at high temperatures, such as potato crisps, chips,
toast, bread rolls, bread or fine baked goods (biscuits,
gingerbread, cookies).
Dishes
Accessories
Level
Type of heating Temperature in °C
Delicate frozen foods
e.g. cream gateaux, buttercream cakes, gateaux with
chocolate or sugar-based icing, fruit, etc.
Wire rack
1
#
0 °C, do not set tem-
perature
Other frozen products
Chicken, sausage and meat, bread and bread rolls,
cake and other baked goods
Wire rack
1
#
50 °C
Dishes
Level
Type of heating Temperature in °C
Cooking time in hours
600 g apple rings
1+3
80
approx. 5
800 g pear slices
1+3
80
approx. 8
1.5 kg damsons or plums
1+3
80
approx. 8-10
200 g herbs, washed
1+3
80
approx. 1½
Tips for keeping acrylamide to a minimum when preparing food
General
ʋ
Keep cooking times to a minimum.
ʋ
Cook meals until they are golden brown, but not too dark.
ʋ
Large, thick pieces of food contain less acrylamide.
Baking
With top/bottom heating max. 200 °C.
With 3D hot air or hot air max.180 °C.
Biscuits
With top/bottom heating max. 190 °C.
With 3D hot air or hot air max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Oven chips
Spread evenly over the baking tray, in a single layer. Bake at least 400 g per baking tray
so that the chips do not dry out
