Bosch HBA 21B3.0 J Instructions For Use Manual - Page 45

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Acrylamide in foodstuffs

Which foods are affected?

General

Baking

Biscuits

Oven chips

Acrylamide is mainly produced in grain and potato

products heated at high temperatures, such as potato

crisps, chips, toast, 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.

Maximum 200 ºC with top/bottom heating, maximum 180 ºC

with 3D hot air or hot air.

Maximum 190 ºC with top/bottom heating, maximum 170 ºC

with 3D hot air or hot air.

Egg or egg yolk reduces the production of acrylamide.

Spread out a single layer evenly on the baking tray. Bake at

least 400 g per baking tray so that they do not dry out.