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Utilisation
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Essayez d’abord avec un degré de brunissage faible, car le type et l’épaisseur du
pain ainsi que la température influencent le degré de brunissage.
Sélectionnez un degré de brunissage faible si vous ne grillez qu’une seule
tranche.
Le support à petits pains peut aussi être utilisé pour réchauffer des petits pains à
hot-dogs ou à hamburger.
Acrylamide
D’après les connaissances actuelles, il se dégage de l’acrylamide comme « effet
secondaire » suite à la réaction de brunissage lors du rôtissage, de la cuisson, du
grillage, de la friture et du réchauffement d’aliments à teneur en glucides, par
exemple les produits céréaliers.
En se basant sur des essais animaliers, l’acrylamide est considéré comme un
cancérigène éventuel et peut endommager les gènes ; lacrylamide se forme
particulièrement à la surface des aliments.
Pour cette raison, il est conseillé de ne faire griller que peu de temps le pain, les petits
pains et les autres aliments céréaliers et de régler un faible degré de brunissage.
À noter : Les connaissances de la recherche scientifique évoluent et peuvent
avoir changé au moment de l’impression de ce mode d’emploi. Dans la presse
quotidienne et les autres médias (p. ex. Internet) vous trouverez d’autres et, surtout,
de nouvelles informations.
36


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