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Cottura al grill
( Grill, superficie grande
Acrilamide negli alimenti
L'acrilamide si genera principalmente con i prodotti a base di
cereali e patate quali ad es. patatine, patate fritte, toast,
pagnotte, pane o prodotti da forno riscaldati a temperature
elevate (biscotti, panpepato, biscotti speziati).
Pietanza Accessori Livello Tipo di
riscalda-
mento
Livello grill Durata, minuti
Pietanza Accessori Livello Tipo di
riscalda-
mento
Livello grill Durata, minuti
Dorare i toast* Griglia 3
(
31-2
Beefburger 12 pezzi** Griglia +
Leccarda
3
1
(
330
* Preriscaldare per 5 minuti.
** Girare trascorsa metà del tempo impostato.
Consigli per una preparazione degli alimenti priva di acrilamide
Generalità
Impostare valori minimi per i tempi di cottura.
Far dorare gli alimenti, evitando che diventino troppo scuri.
I prodotti spessi e di grandi dimensioni contengono meno acrilamide.
Cottura al forno Con riscaldamento sup./inf. max. 200 °C.
Con aria calda 3D o aria calda max.180 °C.
Biscottini Con riscaldamento sup./inf. max. 190 °C.
Con aria calda 3D o aria calda max. 170 °C.
La presenza di uova o tuorli riduce la formazione di acrilamide.
Patate fritte al forno Distribuire le patatine in modo uniforme nella teglia in modo tale da formare uno strato
unico. Far cuocere almeno 400 g per ogni teglia, in modo che le patate non secchino
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