en
Tested for you in our cooking studio
50
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).
Dish
Accessories/cookware
Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
Baking
Victoria sponge cake
2x Ø20 cm tins
1
ž
170-180
30-40
Light fruit cake
high Ø20 cm tin
1
ž
150-170
70-90
Rich Fruit Cake
high Ø23 cm tin
1
ž
140-160
120-180
Fruit crumble
flat glass dish
1
ž
160-180
40-60
Sponge cake (fatless), 3 eggs
springform cake tin, Ø26 cm
1
ž
160-170
25-35
Swiss Roll
swiss roll tin
1
ž
180-200
10-20
Tart
plate Ø20 cm or pie tin
1
ž
170-190
55-70
Quiche
quiche tin (dark coated)
1
ž
190-200
35-45
(White) Bread
loaf tin (1x 900 g or 2x 450 g)
1
ž
190-200
45-55
Scones
baking tray
1
ž
190-210
15-20
Biscuits
baking tray
2
ž
140-160
15-30
Jam tarts
12-cup-tin
1
ž
170-190
15-30
Soufflé
1,2 L-soufflé dish
1
ž
160-170
40-50
Pie
rectangular pie tin
1
ž
190-210
40-55
Jacket potatoes
baking tray
2
ž
150-170
60-90
Meat
Beef, slow roast joint
wire rack
1
ž
130-140
40+40
Casserole
Diced meat (beef, pork, lamb)
cookware, covered
1
ž
140
40+80
Braising steak
cookware, covered
1
ž
140
45+80
Fish
Fish, braised, whole 300 g, e.g. trout
cookware, covered
1
‘
190-210
25-35
Fish, braised, whole 1,5 kg, e.g. salmon
cookware, covered
1
‘
190-210
45-55
Fish fillet, plain, braised, 100 g
cookware, covered
1
‘
190-210
15-35
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.
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