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: 3D-hetelucht & Intensieve warmte
Grillen
( Grill, groot
Acrylamide in levensmiddelen
Acrylamide ontstaat vooral bij graan- en aardappelproducten
die met grote hitte worden bereid, zoals aardappelchips, frites,
toast, broodjes, brood of fijne bakwaren (koekjes, taaitaai,
speculaas).
Toebehoren Hoogte Verwarmings-
methode
Temperatuur °C Tijdsduur, minuten
Sprits Braadslede 2
%
150-170 20-30
Braadslede 2
3
150-170 20-30
Braadslede* +
Emaillen bakplaat**
1
3
:
140-150 30-40
Small cakes Braadslede 2
%
150-170 25-35
Braadslede 2
3
140-160 25-35
Small cakes (voorverwarmen) Braadslede* +
Emaillen bakplaat**
1
3
:
150-170 25-35
Waterbiscuit Springvorm op het rooster 1
%
160-170 30-40
Plaatgebak met gist Braadslede 2
%
170-190 45-55
Braadslede* +
Emaillen bakplaat**
1
3
:
150-170 50-60
Bedekte appeltaart 2 springvomen Ø 20 cm op
het rooster
1
&
180-200 70-90
* Bij het bakken op twee niveaus de emaillen bakplaat altijd boven de braadslede inschuiven.
** Emaillen bakplaten kunt u als extra toebehoren kopen in uw speciaalzaak.
Gerecht Toebehoren Hoogte Verwarmings-
methode
Grillstand Tijdsduur, minuten
Toast bruinen* Rooster 3
(
31-2
Beefburger, 12 stuks** Rooster +
Braadslede
3
1
(
330
* 5 minuten voorverwarmen.
** Halverwege de bereidingstijd keren.
Tips voor het klaarmaken van gerechten met weinig acrylamide
Algemeen
Bereidingstijden zo kort mogelijk houden.
De gerechten goudgeel en niet te donker bakken.
Grote, dikke ingrediënten bevatten minder acrylamide.
Bakken Met boven- en onderwarmte max. 200 °C.
Met 3D-hetelucht of hete lucht max.180 °C.
Koekjes Met boven- en onderwarmte max. 190 °C.
Met 3D-hetelucht of hete lucht max. 170 °C.
Ei of eierdooier gaat de vorming van acrylamide tegen.
Frites uit de oven Gelijkmatig en in één laag verdelen over de plaat. Minstens 400 g per plaat bakken,
zodat de frites niet uitdrogen
27


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