Bosch Series 4 Buku Petunjuk - Halaman 20

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Vegetables

As soon as bubbles begin to form in the jars, set the

temperature back to between 120 and 140 °C. Depending on

Vegetables with cold cooking water in one-litre jars

Gherkins

Beetroot

Brussels sprouts

Beans, kohlrabi, red cabbage

Peas

Taking out the jars

After preserving, remove the jars from the cooking

compartment.

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

the type of vegetable, heat for approx. 35 to 70 minutes. Switch

off the oven after this time and use the residual heat.

Caution!

Do not place the hot jars on a cold or wet surface. They could

suddenly burst.

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

When it starts to bubble

approx. 35 minutes

approx. 45 minutes

approx. 60 minutes

approx. 70 minutes

Residual heat

approx. 35 minutes

approx. 30 minutes