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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, sliced bread, bread rolls, bread or fine

baked goods (biscuits, gingerbread, spiced biscuit).

Tips for keeping acrylamide to a minimum

General

Baking

Biscuits

Oven chips

Slow cooking

Slow cooking is a technique for cooking food over a

long period at low temperatures. For this reason, it is

also called "low-temperature cooking".

Slow cooking is ideal for all prime cuts (e.g. tender

portions of beef, veal, pork, lamb or poultry) which are

to be cooked "à point". The meat will remain succulent

and tender.

The benefit of this cooking method is that it allows lots

of scope for menu planning because slow-cooked meat

is easy to keep warm. You do not have to turn the meat

when cooking. Keep the appliance door closed in order

to maintain an even cooking climate.

Only use fresh, clean and hygienic meat without bones.

Carefully remove sinews and fat from around the edge.

Fat develops a strong, distinct taste during slow

cooking. You can also use seasoned or marinated

meat. Do not use defrosted meat.

Meat can be carved immediately following slow

cooking. No standing time is required. Due to the

special cooking method, the meat looks pink, but is not

raw or undercooked.

Dish

Duck breast, 300 g each

Chicken breast fillet, 200 g each, well done

Turkey breast, boned, 6.5-8.5 cm thick, 1 kg, well done Cookware, uncovered

Pork tenderloin steak, 5-6 cm thick, 1.5 kg

Fillet of pork, whole

Rump steak, 6-7 cm thick, 1.5 kg, well done

Fillet of beef, 4-6 cm thick, 1 kg

Sirloin, 5-6 cm thick, 1.5 kg

Beef medallions/rump steak, 4 cm thick

Flank of veal, 7-10 cm thick, 1.5 kg

Fillet of veal, whole

* Preheat

Keep cooking times as short as possible.

■

Cook food until it is golden brown, but not too dark.

■

Large, thick pieces of food contain less acrylamide.

■

With top/bottom heating at max. 200 °C.

With hot air at max. 180 °C.

With top/bottom heating at max. 190 °C.

With hot air at max. 170 °C.

Egg or egg yolk reduces the production of acrylamide.

Spread out a single layer evenly on the baking tray. Cook approx. 400-600 g at once on a baking tray so

that the chips do not dry out and become crunchy.

Accessories/cookware Shelf

Cookware, uncovered

Tested for you in our cooking studio

The slow cooking temperature and cooking time are

dependent on the size, thickness and quality of the

meat. For this reason, the table specifies setting ranges.

Delayed-start operation with an end time is not

Note:

possible when slow cooking.

Cookware

Use shallow cookware, e.g. a glass/porcelain serving

dish. Place the cookware into the cooking compartment

to preheat it.

Always place the uncovered cookware onto the wire

rack at level 2.

You can find additional information in the tips on slow

cooking attached to the settings table.

Only start operation when the cooking compartment

has fully cooled down. Allow the cooking compartment

to warm up for approx. 15 minutes with the cookware

inside.

Sear the meat on the hotplate at a very high heat and

for a sufficiently long time on all sides, even on the

ends. Place into the preheated cookware right away.

Place the cookware containing the meat into the

cooking compartment once again and cook slowly.

Heating

Searing time

position

function

in mins

6-8

4-6

6-8

4-6

Tempera-

Cooking

ture in °C

time in mins

95*

60-70

120*

70-80

120*

140-180

85*

150-210

85*

75-100

100*

160-220

85*

90-150

85*

120-180

80*

40-80

85*

250-310

85*

100-160