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Baking The values in the table apply to food placed in a cold
oven.
Grilling
The values in the table apply to food placed in a cold
oven.
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).
Dish Ovenware and notes Level Type of heating Temperature °C Baking time in minutes
Piped cookies Glass tray 2
H
160-170 30-35
Small Cakes* Glass tray 2
H
160-170 25-30
Hot water sponge
cake
Springform cake tin on the wire
rack
1
H
170-180 45-50
Yeast cakes on a
baking tray
Glass tray 2
H
160-180 50-60
Apple pie Dark springform cake tin, dia. 20
cm, directly on the wire rack
2
H
170-190 80-100
* Preheat the oven for 5 minutes.
Dish Accessories Level
GrillQ
Cooking time in minutes
Toast Wire rack 3 3 4-5
Beefburgers, x 12* Wire rack and glass tray 3+1 3 30-35
* Turn after ^ of the cooking time.
Tips for keeping acrylamide to a mini-
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.
Baking With Hot air, max. 180 °C.
Biscuits Egg or egg yolk reduce the formation of
acrylamide. Spread out a single layer
evenly on the glass tray.
Oven chips Cook at least 400 g at once on a glass
tray so that the chips do not dry out.
40


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