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Backen Die Tabellenwerte gelten für das Einschieben in den
kalten Backofen.
Grillen
Die Tabellenwerte gelten für das Einschieben in den
kalten Backofen.
Acrylamid in Lebensmitteln
Welche Speisen sind betroffen?
Acrylamid entsteht vor allem bei hocherhitzt zubereite-
ten Getreide- und Kartoffelprodukten wie z.B. Kartof-
felchips, Pommes frites, Toast, Brötchen, Brot, feinen
Backwaren (Kekse, Lebkuchen, Spekulatius).
Gericht Geschirr und Hinweise Höhe Heizart Temperatur °C Backdauer, Minuten
Spritzgebäck Glaswanne 2 H 160-170 30-35
Small Cakes* Glaswanne 2 H 160-170 25-30
Wasserbiskuit Springform auf dem Rost 1 H 170-180 45-50
Hefeblechkuchen Glaswanne 2 H 160-180 50-60
Gedeckter Apfelku-
chen
dunkle Springform ø20 cm
direkt auf dem Rost
2 H 170-190 80-100
* Backofen 5 Minuten vorheizen.
Gericht Zubehör Höhe Grill Q Dauer, Minuten
Toast bräunen Rost 3 3 4-5
Beefburger 12 Stück* Rost und Glaswanne 3+1 3 30-35
* Nach ^ der Zeit wenden.
Tipps zur acrylamidarmen Zubereitung
von Speisen
Allgemein Garzeiten möglichst kurz halten. Spei-
sen goldgelb, nicht zu dunkel bräunen.
Großes, dickes Gargut enthält weniger
Acrylamid.
Backen Mit Heißluft max. 180 °C.
Plätzchen Ei oder Eigelb verringert die Bildung von
Acrylamid. Gleichmäßig und einlagig
auf der Glaswanne verteilen.
Backofen-Pom-
mes frites
Mindestens 400 g pro Glaswanne
backen, damit die Pommes nicht aus-
trocknen.
40


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