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de Für Sie in unserem Kochstudio getestet
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Desserts
Mit ihrem Gerät können sie schnelle und feine Desserts
zubereiten.
Beachten Sie die Hinweise in der Einstelltabelle.
Milchreis
Geben Sie Milch im angegebenen Verhältnis zu. Zum
Beispiel geben Sie bei einem Verhältnis von 1:2,5 je
100 g Milchreis 250 ml Milch zu.
Acrylamid in Lebensmitteln
Welche Speisen sind betroffen?
Acrylamid entsteht vor allem bei hocherhitzt
zubereiteten Getreide- und Kartoffelprodukten wie z. B.
Kartoffelchips, Pommes frites, Toast, Brötchen, Brot,
feinen Backwaren (Kekse, Lebkuchen, Spekulatius).
Gericht Geschirr Einschubhöhe Heizart Mikrowellen-
stufe
Dampfstufe Dauer
in Min.
Flan Caramel Glaspfanne 3 P - 3 40-50
Dampfnudeln Glaspfanne 3 P - 2 20-25
Milchreis 1:2, 5 Geschirr geschlossen 3 P - 3 30-40
Obst, Kompott, 500 g Geschirr geschlossen 3 P - 3 9-12
Popcorn für die Mikrowelle,
1 Tüte á 100 g
Geschirr geschlossen 0 ß 600 - 3-5
Süßspeisen, z. B. Pudding
(instant) 500 ml*
Geschirr geschlossen 0 ß 600 - 6-8
*zwischendurch umrühren
Tipps zur acrylamidarmen Zubereitung von Speisen
Allgemein Garzeiten möglichst kurz halten. Speisen goldgelb, nicht zu dunkel bräunen. Großes, dickes Gargut enthält weniger
Acrylamid.
Backen Mit Heißluft max. 180 °C Ei oder Eigelb verringert die Bildung von Acrylamid.
Plätzchen Mit Heißluft max. 180 °C Ei oder Eigelb verringert die Bildung von Acrylamid.
Backofen-Pommes-frites Gleichmäßig und einlagig auf dem Zubehör verteilen. Mindestens 400 g pro Backvorgang backen, damit die Pommes
nicht austrocknen.
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