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Grillades
L'acrylamide dans certains aliments
Quels aliments sont concernés?
L'acrylamide se forme avant tout en cas de produits céréaliers
et de pommes de terre cuits à haute température, tels que
chips, frites, toast, petits pains, pain, pâtisseries fines (biscuits,
pain d'épices, speculoos).
Biscuit à l'eau Moule démontable sur la grille 1
%
170-180 30-40
Gâteau à la levure de boulanger
sur plaque
Lèchefrite 2
%
170-190 45-55
Tourte aux pommes 2 Moules à manqué Ø 20 cm +
Lèchefrite
1
%
180-200 70-90
Accessoire Niveau Mode de cuisson Position gril Durée, minutes
Dorer des toasts* Grille 3
(
31-2
Beefburger 12 pièces** Grille +
lèchefrite
3
1
(
330
* Préchauffez 5 minutes.
** Retournez à mi-cuisson.
Récipient Niveau Mode de
cuisson
Température °C Temps de cuis-
son en minutes
Conseils pour la préparation de plats avec une faible formation d'acrylamide
De manière générale Réduisez au minimum les temps de cuisson. Faites uniquement dorer les aliments,
sans trop les faire dorer. Un aliment gros et épais contient moins d'acrylamide.
Cuire des petits gâteaux secs Au max. à 200 °C avec la convection naturelle, au max. à 180 °C avec la chaleur
tournante ou la chaleur tournante 3D. Au max. à 190 °C, avec la convection naturelle,
au max. à 170 °C avec la chaleur tournante ou la chaleur tournante 3D. L'œuf ou le
jaune d'œuf réduit la formation d'acrylamide.
Frites au four Répartissez les aliments sur la plaque sur une couche et uniformément. Faites cuire
au moins 400 g par plaque, afin que les frites ne se dessèchent pas.
31


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