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Für Sie in unserem Kochstudio getestet de
63
Acrylamid in Lebensmitteln
Acrylamid entsteht vor allem bei hocherhitzt
zubereiteten Getreide- und Kartoffelprodukten, wie z. B.
Kartoffelchips, Pommes frites, Toast, Brötchen, Brot
oder feinen Backwaren (Kekse, Lebkuchen,
Spekulatius).
Gericht Zubehör / Geschirr Einschub-
höhe
Heizart Temperatur
in °C
Dauer in
Min.
Kuchen in Formen
Rührkuchen in der Form Kranz-/Kastenform 1 . 140-160 60-80
Tortenboden aus Rührteig Tortenbodenform 1 . 140-160 20-40
Biskuitboden, 2 Eier Tortenbodenform 1 . 150-170 20-30
Biskuittorte, 3 Eier Springform Ø26 cm 1 . 160-170 25-35
Biskuittorte, 6 Eier Springform Ø28 cm 1 . 150-160 50-60
Hefe-Napfkuchen Gugelhupfform 1 # 150-160 65-75
Kuchen auf dem Blech
Rührkuchen mit trockenem Belag Backblech 1 . 160-180 20-40
Mürbeteigkuchen mit trockenem Belag Backblech 1 . 170-180 25-35
Hefezopf, Hefekranz Backblech 1 # 150-160 35-45
Hefekuchen mit trockenem Belag Backblech 1 # 150-170 20-35
Kleingebäck
Muffins Muffinblech 2 . 160-180 15-30
Small Cakes Backblech 1 . 150-160 25-35
Blätterteiggebäck Backblech 2 . 170-190 25-50
Brandteiggebäck Backblech 1 . 200-220 35-45
Plätzchen Backblech 2 . 140-160 15-30
Spritzgebäck Backblech 2 . 140-150 25-40
Hefekleingebäc Backblech 1 # 150-160 30-40
Brot & Brötchen
Mischbrot, 1,5 kg Kastenform 1 # 200-210 35-45
Fladenbrot Universalpfanne 1 # 240-250 20-25
Brötchen, süß, frisch Backblech 1 # 170-190 15-20
Brötchen, frisch Backblech 1 # 180-200 25-35
Fleisch
Schweinebraten ohne Schwarte, z. B. Nacken,
1,5 kg
Geschirr offen 1 # 180-190 120-140
Rinderschmorbraten, 1,5 kg Geschirr geschlossen 1 # 200-220 140-160
Kalbsbraten, 1,5 kg Geschirr offen 1 # 170-180 110-130
Fisch
Fisch, gedünstet, ganz 300 g, z. B. Forelle Geschirr geschlossen 1 # 190-210 25-35
Fisch, gedünstet, ganz 1,5 kg, z. B. Lachs Geschirr geschlossen 1 # 190-210 45-55
Fischfilet, natur, gedünstet Geschirr geschlossen 1 # 190-210 15-35
Tipps zur acrylamidarmen Zubereitung
Allgemein Garzeiten möglichst kurz halten.
Speisen goldgelb, nicht zu dunkel bräunen.
Großes, dickes Gargut enthält weniger Acrylamid.
Backen Mit Ober-/Unterhitze max. 200 °C.
Mit Heißluft max. 180 °C.
63


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