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Grelhar
+ Grelhador grande
Acrilamido nos alimentos
Quais os alimentos afectados?
O acrilamido resulta sobretudo de derivados de cereais e
produtos de batata preparados a elevadas temperaturas como,
p. ex., batatas fritas de pacote, batatas fritas, tostas, pãezinhos,
pão, artigos de pastelaria fina (bolachas, bolos de especiarias
e mel, biscoitos condimentados “Spekulatius”).
Prato Acessórios Nível Tipo de
aqueci-
mento
Potência de
grelhador
Tempo de duração, minutos
Dourar tostas* Grelha 3
+
3 1-2
Hambúrguer 12 unidades** Grelha e
Tabuleiro universal
3
1
+
330
* Pré-aquecer durante 5 minutos.
** Virar após metade do tempo.
Sugestões para a preparação de alimentos que contenham acrilamido
Aspectos gerais Opte por tempos de cozedura tão curtos quanto possível. Deixe os alimentos alourar
até atingirem um tom dourado em vez de ficarem demasiado escuros. Alimentos a
cozinhar, grandes e altos, contêm menos acrilamido.
Bolos, bolachas Com calor superior/inferior no máx. a 200 °C, com ar quente circulante extra ou ar
quente circulante no máx. a 180 °C. Com calor superior/inferior no máx. a 190 °C,
com ar quente circulante extra ou ar quente circulante no máx. a 170 °C. O ovo ou a
gema de ovo diminui a formação de acrilamido.
Batatas fritas de forno Distribua uniformemente e numa só camada sobre o tabuleiro. Coza, pelo menos,
400 g de batatas por tabuleiro, para que as mesmas não fiquem secas.
41


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