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Siemens hc 422210 Manual

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Acrylamide in levensmiddelen
Acrylamide ontstaat vooral wanneer graanĆ en
aardappelproducten, zoals bijv. aardappelchips,
patates frites, toast, broodjes, brood, fijne bakwaren
(koekjes, taaitaai, speculaas), bij de bereiding sterk
worden verhit.
Tips voor het klaarmaken van gerechten met weinig
acrylamide
Algemeen
    
       
     
Bakken    
    
        
              
        
Testgerechten
Deze tabellen zijn gemaakt voor onderzoeksinstituten
om het controleren en testen van verschillende
apparaten te vergemakkelijken.
Conform EN/IEC 60350.
Bij bedekte appeltaart de donkere springvormen
verspringend naast elkaar plaatsen.
Gebak in springvormen van blik:
met bovenĆ en onderwarmte % op 1 niveau bakken.
Gebruik de bakplaat in plaats van het rooster en
plaats hier de springvormen in.
Om welke
voedingsmiddelen gaat
het?
Bakken
… 50


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