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Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato
products prepared at high temperatures, such as potato
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
Sponge flan, 3 eggs Springform cake tin, diameter 26 cm 1
160-170 25-35
Sponge flan, 6 eggs Springform cake tin, diameter 28 cm 1
150-160 50-60
Bundt yeast cake Bundt cake tin 1
+
150-160 65-75
Cakes on baking trays
Sponge cake with dry topping Baking tray 1
160-180 20-40
Shortcrust tart with dry topping Baking tray 1
170-180 25-35
Plaited loaf, savarin Baking tray 1
+
150-160 35-45
Yeast cake with dry topping Baking tray 1
+
150-170 20-35
Small baked items
Muffins Muffin tray 2
160-180 15-30
Small cakes Baking tray 1
150-160 25-35
Puff pastry Baking tray 2
170-190 25-50
Choux pastry Baking tray 1
200-220 35-45
Biscuits Baking tray 2
140-160 15-30
Whirls Baking tray 2
140-150 25-40
Small yeast cakes Baking tray 1
+
150-160 30-40
Bread and bread rolls
Multigrain bread, 1.5 kg Cake tin 1
+
200-210 35-45
Flatbread Universal pan 1
+
250-270 15-20
Bread rolls, sweet, fresh Baking tray 1
+
170-190 15-20
Bread rolls, fresh Baking tray 1
+
180-200 25-35
Meat
Joint of pork without rind, e.g. neck, 1.5 kg Cookware, uncovered 1
+
180-190 120-140
Pot-roasted beef, 1.5 kg Cookware, covered 1
+
200-220 140-160
Joint of veal, 1.5 kg Cookware, uncovered 1
+
170-180 110-130
Fish
Fish, braised, whole 300 g, e.g. trout Cookware, covered 1
+
190-210 25-35
Fish, braised, whole 1.5 kg, e.g. salmon Cookware, covered 1
+
190-210 45-55
Fish fillet, plain, braised Cookware, covered 1
+
190-210 15-35
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Tips for keeping acrylamide to a minimum
General Keep cooking times as short as possible.
Cook food until it is golden brown, but not too dark.
Large, thick pieces of food contain less acrylamide.
Baking With top/bottom heating at max. 200 °C.
With hot air at max. 180 °C.
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