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Cottura al grill
Acrilamide negli alimenti
Quali sono gli alimenti interessati?
L'acrilamide si genera principalmente con i prodotti a base di
cereali e patate, quali ad es. patate fritte, toast, pagnotte, pane
o prodotti da forno riscaldati a temperature elevate (biscotti,
panpepato, biscotti speziati).
Stoviglie Livello Tipo di
riscalda-
mento
Temperatura
in °C
Durata della cot-
tura in minuti
Biscotti Leccarda 2
%
160-180 20-30
Leccarda 2
3
150-170 20-30
Small cakes Leccarda 2
%
150-170 25-35
Leccarda 2
3
140-160 25-35
Pan di Spagna con acqua Stampo a cerniera sulla griglia 1
%
170-180 30-40
Dolce lievitato Leccarda 2
%
170-190 45-55
Torta di mele coperta 2 stampi a cerniera Ø 20 cm +
Leccarda
1
%
180-200 70-90
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 acri-
lamide.
Cottura al forno di biscottini Con Riscaldamento sup./inf. max. 200 °C, con Aria calda 3D o Aria calda
max.180 °C. 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.
31


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