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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).
Multigrain bread
Baking
stone
1
175
T
45
Sourdough bread
Baking
stone
1
250 / 200*
T
50 - 60
Olive and tomato
bread
Baking
stone
1
175
T
45
Pizza, fresh
Baking
stone
1
275
T
5 - 8
The cooking time varies depending on
the type and thickness of the dough and
topping.
Pizza, frozen
Baking
stone
1
230
T
8 - 10
The cooking time varies depending on
the thickness of the dough. Follow the
manufacturer's instructions.
Savoury flan,
fresh
Baking
stone
1
300
T
3 - 4
Recipe tip: Traditional or with goats'
cheese, Parma ham, figs and spring
onion.
Savoury flan,
frozen
Baking
stone
1
250
T
4 - 5
Dish
Accessories Level
Temperature
in °C
Heating
function
Cooking
time
in min.
Comments
*
Preheat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.
Tips for keeping acrylamide to a mini-
mum when preparing food
General
Keep cooking times as short as possi-
ble. 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 baking tray.
Oven chips
Cook at least 400 g at once on a baking
tray so that the chips do not dry out.