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36
Grilling
+ Grill, stor flate
Akrylamid i matvarer
Hvilke retter berøres av dette?
Akrylamid oppstår primært i korn- og potetprodukter som blir
tilberedt ved svært høye temperaturer. Det dreier seg f.eks. om
potetgull, pommes frites, toast, rundstykker, brød eller finbakst
(kjeks, pepperkaker, andre småkaker).
Gjærbakst på brett Universalpanne 2
%
170-190 45-55
Universalpanne* +
emaljebrett**
1
3
2
160-180 50-60
Eplepai 2 springformer Ø 20 cm
på rist
2
&
170-190 70-90
Kokekar Høyde Varmetype Temperatur i °C Steketid, minutter
* Hvis du skal steke i to høyder, må du alltid sette emaljebrettet over universalpannen.
** Emaljebrett får du som ekstra tilbehør hos forhandleren.
Rett Tilbehør Høyde Varmetype Grilltrinn Varighet, minutter
Riste toast* Rist 3
+
3 1-2
Biffburger, 12 stk.** Rist og
Universalpanne
3
1
+
330
* Forvarm i 5 minutter.
** Snus etter halvparten av tiden.
Tips til tilberedning av retter med lavt akrylamidinnhold
Generelt Hold steketidene så korte som mulig. La maten få en gyllen farge, ikke stek den slik at
den blir for mørk. Store, tykke stekevarer inneholder mindre akrylamid.
Stekte småkaker Med Over-/undervarme ved maks. 200 °C, med Varmluft pluss eller Varmluft ved
maks. 180 °C. Med Over-/undervarme ved maks. 190 °C, med Varmluft pluss eller
Varmluft ved maks. 170 °C. Egg eller eggeplommer reduserer dannelsen av akryla-
mid. t.
Ovnsstekte pommes frites Fordel jevnt og i ett lag på stekebrettet. Stek minst 400 g per stekebrett, slik at pom-
mes fritesen ikke tørker u
36


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