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de Für Sie in unserem Kochstudio getestet
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Acrylamid in Lebensmitteln
Acrylamid entsteht vor allem bei hocherhitzt
zubereiteten Getreide- und Kartoffelprodukten, wie z. B.
Kartoffelchips, Pommes frites, Toast, Brötchen, Brot
oder feinen Backwaren (Kekse, Lebkuchen,
Spekulatius).
Kuchen auf dem Blech
Rührkuchen mit trockenem Belag Backblech 1
160-180 20-40
Mürbeteigkuchen mit trockenem Belag Backblech 1
170-180 25-35
Hefezopf, Hefekranz Backblech 1
+
150-160 35-45
Hefekuchen mit trockenem Belag Backblech 1
+
150-170 20-35
Kleingebäck
Muffins Muffinblech 2
160-180 15-30
Small Cakes Backblech 1
150-160 25-35
Blätterteiggebäck Backblech 2
170-190 25-50
Brandteiggebäck Backblech 1
200-220 35-45
Plätzchen Backblech 2
140-160 15-30
Spritzgebäck Backblech 2
140-150 25-40
Hefekleingebäck Backblech 1
+
150-160 30-40
Brot & Brötchen
Mischbrot, 1,5 kg Kastenform 1
+
200-210 35-45
Fladenbrot Universalpfanne 1
+
250-270 15-20
Brötchen, süß, frisch Backblech 1
+
170-190 15-20
Brötchen, frisch Backblech 1
+
180-200 25-35
Fleisch
Schweinebraten ohne Schwarte, z. B. Nacken,
1,5 kg
Geschirr offen 1
+
180-190 120-140
Rinderschmorbraten, 1,5 kg Geschirr geschlossen 1
+
200-220 140-160
Kalbsbraten, 1,5 kg Geschirr offen 1
+
170-180 110-130
Fisch
Fisch, gedünstet, ganz 300 g, z. B. Forelle Geschirr geschlossen 1
+
190-210 25-35
Fisch, gedünstet, ganz 1,5 kg, z. B. Lachs Geschirr geschlossen 1
+
190-210 45-55
Fischfilet, natur, gedünstet Geschirr geschlossen 1
+
190-210 15-35
Gericht Zubehör / Geschirr Einschub-
höhe
Heizart Temperatur
in °C
Dauer in
Min.
Tipps zur acrylamidarmen Zubereitung
Allgemein Garzeiten möglichst kurz halten.
Speisen goldgelb, nicht zu dunkel bräunen.
Großes, dickes Gargut enthält weniger Acrylamid.
Backen Mit Ober-/Unterhitze max. 200 °C.
Mit Heißluft max. 180 °C.
Plätzchen Mit Ober-/Unterhitze max. 190 °C.
Mit Heißluft max. 170 °C.
Ei oder Eigelb verringert die Bildung von Acrylamid.
Backofen Pommes frites Gleichmäßig und einlagig auf dem Blech verteilen. Mindestens 400 g pro Blech backen, damit die Pom-
mes nicht austrocknen.
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