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Zubereitung von sperrigem Gargut
Für die Zubereitung von sperrigem Gargut können
Sie die seitlichen Einschubroste abnehmen.
Lösen Sie dazu die Rändelmuttern vorne an den
Einschubrosten und ziehen Sie die Einschubroste
nach vorne heraus.
Stellen Sie den Rost direkt auf den Boden des Gar-
raums und platzieren Sie das Gargut oder den Brä-
ter auf den Rost. Legen Sie das Gargut oder den
Bräter nicht direkt auf den Garraumboden.
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).
Tipps zur acrylamidarmen Zubereitung von Speisen
Allgemein Garzeiten möglichst kurz halten. Speisen
goldgelb, nicht zu dunkel bräunen. Gro-
ßes, dickes Gargut enthält weniger Acryla-
mid.
Backen Mit Heißluft max. 180°C.
Plätzchen Ei oder Eigelb verringert die Bildung von
Acrylamid. Gleichmäßig und einlagig auf
dem Blech verteilen.
Backofen-
Pommes frites
Mindestens 400 g pro Blech backen,
damit die Pommes frites nicht austrock-
nen.
55


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