Gaggenau BO450611 Uso Y Cuidado
55
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).
products that are heated to high temperatures, such
as potato crisps, chips, toast, bread rolls, bread, fine
baked goods (biscuits, gingerbread, cookies).
Stuffed peppers,
vegetarian
vegetarian
Roasting
dish
dish
1
390 (200)
U
30
Recipe tip: fill with cooked rice, Ebly
wheat or lentils and onions, cheese,
herbs and spices.
wheat or lentils and onions, cheese,
herbs and spices.
Chili con carne
Roasting
dish
dish
1
430 / 265*
(220 / 130*)
(220 / 130*)
U
Searing
+
60 - 90
Dish
Accessories Level
Temperature
in °F (°C)
in °F (°C)
Type of
heating
Cooking
time
in min.
time
in min.
Observations
*
Brown the meat at high temperature, switch back to a lower temperature for further cooking.
Tips for keeping acrylamide to a mini-
mum when preparing food
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.
meals until they are golden brown, but
not too dark. Large, thick pieces of food
contain less acrylamide.
Baking
With convection max. 355° F (180°C).
Cookies
Egg or egg yolk reduces the production
of acrylamide. Spread out a single layer
evenly on the baking tray.
of acrylamide. Spread out a single layer
evenly on the baking tray.
Oven fries
Cook at least 400 g at once on a baking
tray so that the fries do not dry out.
tray so that the fries do not dry out.