Siemens HN678G4.6W, Instruction Manual

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68
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.
Note:
Delayed-start operation with an end time is not
possible for the slow cooking heating type.
Flatbread Universal pan 3
+
250-275 15-20
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
Dish Accessories/cookware Shelf posi-
tion
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.