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Grillades
( Gril, grande surface
L'acrylamide dans certains aliments
L'acrylamide se forme avant tout en cas de produits céréaliers
et de pommes de terre cuits à haute température, tels que
chips, frites, toast, petits pains, pain ou pâtisseries fines
(biscuits, pain d'épices, speculoos).
Accessoire Hauteur Mode de
cuisson
Température °C Durée de cuisson,
minutes
Biscuiterie dressée Lèchefrite 2
%
150-170 20-30
Lèchefrite 2
3
150-170 20-30
Lèchefrite* +
plaque à pâtisserie émaillée**
1
3
:
140-150 30-40
Petits gâteaux Lèchefrite 2
%
150-170 25-35
Lèchefrite 2
3
140-160 25-35
Petits gâteaux (préchauffer) Lèchefrite* +
plaque à pâtisserie émaillée**
1
3
:
150-170 25-35
Biscuit à l'eau Moule démontable sur la grille 1
%
160-170 30-40
Gâteau à la levure du
boulanger sur plaque
Lèchefrite 2
%
170-190 45-55
Lèchefrite* +
plaque à pâtisserie émaillée**
1
3
:
150-170 50-60
Tourte aux pommes 2 moules à manqué Ø 20 cm
sur la grille
1
&
180-200 70-90
* Si vous faites cuire sur deux niveaux, enfournez la plaque à pâtisserie émaillée toujours au-dessus de la lèchefrite.
** Des plaques à pâtisserie émaillées sont en vente dans le commerce spécialisé comme accessoire en option.
Plat Accessoire Hauteur Mode de
cuisson
Position gril Durée, minutes
Brunir des toasts* Grille 3
(
31-2
Beefburger 12 pièces** Grille +
lèchefrite
3
1
(
330
* Préchauffer 5 minutes.
** Retourner à mi-cuisson.
Conseils pour la préparation de mets avec une faible formation d'acrylamide
En général
Réduire les temps de cuisson à un minimum.
Faire uniquement dorer les aliments, ne pas les faire trop brunir.
Un aliment gros et épais contient moins d'acrylamide.
Cuisson de pâtisseries En mode Convection naturelle, max. 200 °C.
En mode Chaleur tournante 3D ou Chaleur tournante, max.180 °C.
Petits gâteaux secs En mode Convection naturelle, max. 190 °C.
En mode Chaleur tournante 3D ou Chaleur tournante, max. 170 °C.
Des oeufs ou des jaunes d'oeuf réduisent la formation d'acrylamide.
Frites au four Les répartir uniformément et en une couche sur la plaque. Faire cuire au moins 400 g
par plaque, afin que les frites ne se dessèchent pas
28


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