Bosch HBC86K7B3 Buku Petunjuk - Halaman 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

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.