Bosch HBC86K7B3 Manual de instrucciones - Página 38
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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,
General
Baking biscuits
Oven chips
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chips, toast, bread rolls, bread, fine baked goods (biscuits,
gingerbread, cookies).
Tips for keeping acrylamide to a minimum when preparing food
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.
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.