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Acrylamid in Lebensmitteln
Welche Speisen sind betroffen?
Acrylamid entsteht vor allem bei hocherhitzt zubereiteten
Getreide- und Kartoffelprodukten wie z. B. Kartoffelchips, Pom-
mes frites, Toast, Brötchen, Brot, feinen Backwaren (Kekse,
Lebkuchen, Spekulatius).
Minipizza Universalpfanne 2
%
210-230 - 15-20
Pizza-Baguette Universalpfanne 2
3
180-190 - 15-20
Pommes Frites Universalpfanne 2
%
220-230 - 20-25
Kroketten Universalpfanne 2
%
200-220 - 25-35
Rösti, gefüllte Kartoffeltaschen Universalpfanne 2
%
200-220 - 25-35
Brötchen, Baguette Rost 2
%
200-220 - 15-20
Brezeln, Teiglinge Universalpfanne* 2
%
190-210 - 20-25
Aufbackbrötchen oder -baguette Rost 2
3
140-150 - 12-15
Fischstäbchen Universalpfanne 2
4
190-210 180 W 10-15
Hähnchen Sticks, Nuggets Universalpfanne 2
4
190-210 360 W 15-20
Gemüseburger Universalpfanne 2
4
200-220 180 W 15-25
Strudel Universalpfanne 2
3
200-220 90 W 20-25
Lasagne Rost 2
%
200-210 180 W 18-23
Sahnetorte - 0
%
30 - 120-150
Fertigprodukte Zubehör Höhe Heizart Temperatur °C Mikrowellen-
Leistung in Watt
Dauer in Minuten
* Belegen Sie die Universalpfanne mit Backpapier.
Das Backpapier muss für diese Tmperaturen geeignet sein.
Tipps zur acrylamidarmen Zubereitung von Speisen
Allgemein Garzeiten möglichst kurz halten. Speisen goldgelb, nicht zu dunkel bräunen. Großes,
dickes Gargut enthält weniger Acrylamid.
Backen Plätzchen Mit Ober-/Unterhitze max. 200 ºC, mit 3D-Heißluft oder Heißluft max.180 ºC. Mit Ober-
/Unterhitze max. 190 ºC, mit 3D-Heißluft oder Heißluft max. 170 ºC. Ei oder Eigelb ver-
ringert die Bildung von Acrylamid.
Backofen-Pommes frites Gleichmäßig und einlagig auf dem Blech verteilen. Mindestens 400 g pro Blech
backen, damit die Pommes nicht austrocknen.
49


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