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What sort of foods are

affected?

What can you do?

In general

Baking

All manuals and user guides at all-guides.com

Acrylamide forms mostly in grain and potato products

that are prepared at high temperatures, e.g.:

crisps, chips,

toast, rolls, bread,

baked goods made from shortcrust pastry (speciality

biscuits and cakes).

You can avoid high levels of acrylamide when baking,

frying and grilling.

The following recommendations were published by

AID

and BMVEL

levels:

Keep cooking times as short as possible.

Brown rather than burn" cook food only until it is

golden brown.

The larger and thicker the food is, the less acrylamide

it contains.

Set the temperature to a maximum of 200 ºC when

using the top/bottom heating setting, and to a

maximum of 180 ºC for the 3D hot air setting.

Cookies: Set the temperature to a maximum of 190 ºC

when using the top/bottom heating setting, and to a

maximum of 170 ºC for the 3D hot air setting. The

presence of egg or egg yolk in a recipe reduces the

formation of acrylamide.

Spread oven chips evenly over the baking sheet in

one layer where possible. To prevent the food from

drying out quickly, place at least 400 g on each

baking sheet.

1 AID "Acrylamide" information leaflet, published by AID (German

Evaluation and Information Service for Nutrition, Agriculture and

Forestry) and BMVEL (German Federal Ministry for Consumer

Protection, Food and Agriculture), as at 12/02,

Internet: http://www.aid.de.

2 BMVEL press release 365, as at 4.12.2002,

Internet:http://www.verbraucherministerium.de

to help you minimise acrylamide