Manual Siemens hb 84k552 n (page 31 of 32) (Dutch)

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Acrylamide in levensmiddelen

Om welke gerechten gaat het?

Acrylamide ontstaat vooral bij met hoge verhitting

klaargemaakte graan- en aardappelproducten, zoals

bijv. aardappelchips, frites, toast, broodjes, brood, fijne

bakwaren (koekjes, taaitaai, speculaas).

Tips voor een acrylamidearme bereiding van gerechten

Algemeen Zo kort mogelijke bereidingstijden aanhouden. Gerechten goudgeel, niet te donker

laten worden. Grote, dikke gerechten bevatten minder acrylamide.

Bakken koekjes

Oven-frites

Met boven- en onderwarmte max. 200 °C, met 3D-hetelucht of hete lucht max.180 °C.

Met boven- en onderwarmte max. 190 °C, met 3D-hete lucht of hete lucht max.

170 °C. Ei of eierdooier gaat de vorming van acrylamide tegen. Gelijkmatig en in één

laag over de plaat verdelen. Minstens 400 g per plaat bakken, zodat de aardappels

niet uitdrogen.

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Siemens hb 84k552 n Manual

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