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Backen Die Tabellenwerte gelten für das Einschieben in den kal-
ten Backofen.
Grillen
Die Tabellenwerte gelten für das Einschieben in den kal-
ten 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).
Kuchen 180 W, 20-25 Min.
H
190-200 Pyrexform ø 22 cm auf den Rost,
Höhe 1 stellen.
Hähnchen 360 W, 30-35 Min.
R
240 Hähnchen mit der Brustseite
nach unten in ein hohes
Geschirr ohne Deckel auf den
Backofenboden stellen. Nach
der Hälfte der Zeit wenden.
Gericht Mikrowellenleistung Watt, Dauer in Minuten Heizart Temperatur °C,
Grillstufe
Hinweise
Nach Norm DIN 44547 und EN 60350
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.
Tipps zur acrylamidarmen Zubereitung
von Speisen
40


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