Bosch HBA13R1 0B Series Buku Petunjuk - Halaman 22

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Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato products
prepared at high temperatures, such as potato crisps, chips,
Tips for keeping acrylamide to a minimum when preparing food
General

Baking

Biscuits
Oven chips

Test dishes

These tables have been produced for test institutes to facilitate
the inspection and testing of the various appliances.
In accordance with EN 50304/EN 60350 (2009) and IEC
60350.
Baking
Baking on 2 levels:
Always insert the universal pan above the baking tray.
Baking on 3 levels:
Insert the universal pan in the middle.
Piped biscuits:
Baking trays that are placed in the oven at the same time will
not necessarily be ready at the same time.
Double crust apple pie on 1 level:
place dark springform cake tins next to each other diagonally
on the same level.
Dish
Viennese whirls (preheat)
Small cakes (preheat)
Hot water sponge cake
Apple pie
22
toast, bread rolls, bread or fine baked goods (biscuits,
gingerbread, cookies).
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.
■
With top/bottom heating max. 200 °C.
With 3D hot air or hot air max.180 °C.
With top/bottom heating max. 190 °C.
With 3D hot air or hot air max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Spread evenly over the baking tray, in a single layer. Bake at least 400 g per baking tray
so that the chips do not dry out
Double crust apple pie on 2 levels:
Place dark springform cake tins next to each other (see
illustration).
Note: For baking, use the lower of the temperatures indicated
first.
Accessories and tins
Baking tray
Universal pan + baking
tray
2 baking trays + universal
pan
Baking tray
Universal pan + baking
tray
2 baking trays + universal
pan
Springform cake tin on the
wire rack
Wire rack+ 2 springform
cake tins, dia. 20 cm
2 wire racks + 2 spring-
form cake tins, dia. 20 cm
Level
Type of
heating
3
:
3+1
:
5+3+1
:
3
:
3+1
:
5+3+1
:
2
:
3
:
3+1
:
Temperature
Cooking time
in °C
in minutes
140-150
30-40
140-150
30-45
130-140
40-55
150-170
25-35
140-160
30-45
130-150
35-55
160-170
30-45
160-180
75-95
170-190
70-100