Manual KKT Kolbe EB8615TC (page 135 of 168) (English, German)

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Application Recommendations, Guidelines and Tips

Formation of acrylamide in food and corresponding

recommendations for the preparation of food

At high temperatures, harmful acrylamide forms from sugar

and protein building blocks in food, especially in potato and

cereal products and increasingly in the edge layers.

To avoid this as much as possible and to minimise health

risks, observe the following guidelines for the preparation of

corresponding dishes:

• If necessary, use heat-stable oil or fat.

• Do not choose pieces that are too thin, spread them

evenly if necessary and turn the food regularly.

Follow the manufacturer‘s instructions for ready-made

products.

• Ensure even heating, keep the temperature in the medium

range and avoid heavy browning.

• Make sure that the food retains a certain moisture con-

tent!

• Do not heat the food longer than the cooking point is

reached.

Condensation during operation

Depending on the quantity and consistency of the food,

steam is increasingly produced in the oven, which can lead

to condensation, e.g. on the oven door.

This cannot be avoided, but does not affect the function.

After cooking, do not leave the food in the cooking chamber

longer than necessary and, if necessary, dry any residual

moisture in the cooking chamber completely after it has

cooled down.

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KKT Kolbe EB8615TC Manual

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