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Für Sie in unserem Kochstudio getestet de
41
Acrylamid in Lebensmitteln
Acrylamid entsteht vor allem bei hocherhitzt zubereite-
ten Getreide- und Kartoffelprodukten, wie z. B. Kartoffel-
chips, Pommes frites, Toast, Brötchen, Brot oder feinen
Backwaren (Kekse, Lebkuchen, Spekulatius).
Hefekleingebäck Backblech 3 160-180 25-35
Brot & Brötchen
Mischbrot, 1,5 kg Kastenform 2 200-210 35-45
Fladenbrot Universalpfanne 3 250-275 15-20
Brötchen, süß, frisch Backblech 3 170-190 15-20
Brötchen, frisch Backblech 3 180-200 20-30
Fleisch
Schweinebraten ohne Schwarte, z. B. Nacken,
1,5 kg
Geschirr offen 2 180-190 120-140
Rinderschmorbraten, 1,5 kg Geschirr geschlossen 2 200-220 140-160
Kalbsbraten, 1,5 kg Geschirr offen 2 170-180 110-130
Fisch
Fisch, gedünstet, ganz 300 g, z. B. Forelle Geschirr geschlossen 2 190-210 25-35
Fisch, gedünstet, ganz 1,5 kg, z. B. Lachs Geschirr geschlossen 2 190-210 45-55
Fischfilet, natur, gedünstet Geschirr geschlossen 2 190-210 15-25
Gericht Zubehör / Geschirr Einschub-
höhe
Heizart Temperatur
in °C
Dauer in
Min.
Tipps zur acrylamidarmen Zubereitung
Allgemein Garzeiten möglichst kurz halten.
Speisen goldgelb, nicht zu dunkel bräunen.
Großes, dickes Gargut enthält weniger Acrylamid.
Backen Mit Ober-/Unterhitze max. 200 °C.
Mit Heißluft max. 180 °C.
Plätzchen Mit Ober-/Unterhitze max. 190 °C.
Mit Heißluft max. 170 °C.
Ei oder Eigelb verringert die Bildung von Acrylamid.
Backofen Pommes frites Gleichmäßig und einlagig auf dem Blech verteilen. Mindestens 400 g pro Blech backen, damit die Pom-
mes nicht austrocknen.
41


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