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Drying
Use unblemished fruit and vegetables only and wash them
thoroughly.
Drain off the excess water, then dry them.
Baking tray at level 3,
Insert the wire rack at level 1.
Line the baking tray and 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).
Fruit and herbs
Level
Type of
heating
Temperature in °C
Cooking time, hours
600 g of apple rings
1+3
:
80
approx. 5
800 g of 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
■
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
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
