Acrylamide in foodstuffs
Which foods are affected?
Acrylamide is mainly produced in grain and potato products
that are heated to high temperatures, such as potato crisps,
chips, toast, bread rolls, bread, fine baked goods (biscuits,
gingerbread, cookies).
Yeast cakes on a baking tray Universal pan 2
%
170-190 45-55
Universal pan* +
Enamel baking tray**
1
3
:
160-180 50-60
Apple pie 2 x 20 cm springform
cake tins on the wire rack
2
&
170-190 70-90
Ovenware Level Type of heat-
ing
Temperature °C Baking time in min-
utes
* When baking on two levels, always slide in the enamel baking tray above the universal pan.
** Enamel baking trays can be obtained as an optional accessory from specialist retailers.
Dish Accessories Level Type of
heating
Grill setting Cooking time in minutes
Toasting bread* Wire rack 3
(
31-2
12 beefburgers** Wire rack and
Universal pan
3
1
(
330
* Preheat for 5 minutes.
** Turn halfway through the cooking time.
Tips for keeping acrylamide to a minimum when preparing food
General Keep cooking times to a minimum. Cook meals until they are golden brown, but not
too dark. Large, thick pieces of food contain less acrylamide.
Baking biscuits
Oven chips
Max. 200 °C in Top/bottom heating or max. 180 °C in 3D hot air or hot air mode.
Max. 190° C in Top/bottom heating or max. 170 °C in 3D hot air or hot air mode. Egg
white and egg yolk reduce the formation of acrylamide. Distribute thinly and evenly
over the baking tray. Cook at least 400 g at once on a baking tray so that the chips do
not dry out.
