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Grilla
+ Grill stor
Akrylamid i livsmedel
Vilka maträtter berörs?
Akrylamid bildas framförallt vid tillagning med hög värme av
mjöl- och stärkelserika produkter, t.ex. potatischips, pommes
frites, rostat bröd, småfranska, bröd, konditorivaror av mördeg
(kex, olika slags pepparkakor).
Småkakor Långpanna* +
emaljerad bakplåt**
1
3
2
150-170 35-45
Sockerkaka Springform på gallret 1
%
160-170 30-40
Vetebröd (pizza) Långpanna 2
%
170-190 45-55
Långpanna* +
emaljerad bakplåt**
1
3
2
160-180 50-60
Äppelpaj 2 st. Ø 20 cm-springfor-
mar på galler
2
&
170-190 70-90
Form Fals Ugnsfunktion Temperatur i °C Baktid, minuter
* Sätt alltid in den emaljerade bakplåten över långpannan vid gräddning på två falsar.
** Emaljerad bakplåtar finns att köpa som extratillbehör hos återförsäljarna.
Maträtt Tillbehör Fals Ugnsfunk-
tion
Grilläge Tillagningstid i minuter
Rosta bröd* Galler 3
+
3 1-2
Hamburgare, 12 st** Galler och
Långpanna
3
1
+
330
* Förvärm i 5 minuter.
** Vänd efter halva tiden.
Tips för akrylamidfattig tillagning av maträtter
Allmänt Håll tillagningstiderna så korta som möjligt. Bryn maträtterna gyllengula, inte för
mörka. Tjockt och stort livsmedel innehåller mindre akrylamid.
Baka småkakor Med över-/undervärme max. 200 °C, med varmluft plus eller varmluft max.180 °C.
Med över-/undervärme max. 190 °C, med varmluft plus eller varmluft max. 170 °C.
Ägg och äggulor minskar bildad akrylamid.
Pommes frites i ugnen Sprid ut ett lager jämnt på plåten. Kör på minst 400 g per plåt, så att din pommes fri-
tes inte blir torr.
36


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