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Acrylamid in Lebensmitteln
Welche Speisen sind betroffen?
Acrylamid entsteht vor allem bei hocherhitzt zubereiteten
Getreide- und Kartoffelprodukten wie z. B. Kartoffelchips, Pom-
mes frites, Toast, Brötchen, Brot, feinen Backwaren (Kekse,
Lebkuchen, Spekulatius).
Beefburger 12 Stück** Rost +
Universalpfanne
3
1
+
330
Zubehör Höhe Heizart Grillstufe Dauer, Minuten
* 5 Minuten vorheizen.
** Nach der Hälfte der Zeit wenden.
Tipps zur acrylamidarmen Zubereitung von Speisen
Allgemein Garzeiten möglichst kurz halten. Speisen goldgelb, nicht zu dunkel bräunen. Großes,
dickes Gargut enthält weniger Acrylamid.
Backen Plätzchen Mit Ober-/Unterhitze max. 200 ºC, mit 3D-Heißluft oder Heißluft max.180 ºC. Mit Ober-
/Unterhitze max. 190 ºC, mit 3D-Heißluft oder Heißluft max. 170 ºC. Ei oder Eigelb ver-
ringert die Bildung von Acrylamid.
Backofen-Pommes frites Gleichmäßig und einlagig auf dem Blech verteilen. Mindestens 400 g pro Blech
backen, damit die Pommes nicht austrocknen.
33


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