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Baking
The values in the table apply to food placed in a cold
oven.
Grilling
The values in the table apply to food placed in a cold
oven.
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
Ovenware and notes
Level
Type of
heating
Temperature °C
Baking time in minutes
Piped cookies
Glass tray
2
H
160-170
30-35
Small Cakes*
Glass tray
2
H
160-170
25-30
Hot water sponge
cake
Springform cake tin on the wire
rack
1
H
170-180
45-50
Yeast cakes on a
baking tray
Glass tray
2
H
160-180
50-60
Apple pie
Dark springform cake tin, dia.
20 cm, directly on the wire rack
2
H
170-190
80-100
* Preheat the oven for 5 minutes.
Dish
Accessories
Level
Grill
Q
Cooking time in minutes
Toast
Wire rack
3
3
4-5
Beefburgers, x 12*
Wire rack and glass tray
3+1
3
30-35
* Turn after
^
of the cooking time.
Tips for keeping acrylamide to a mini-
mum 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 Hot air, max. 180 °C.
Biscuits
Egg or egg yolk reduce the formation of
acrylamide. Spread out a single layer
evenly on the glass tray.
Oven chips
Cook at least 400 g at once on a glass
tray so that the chips do not dry out.