Siemens EH765501GBR Instruction Manual - Page 33

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Acrylamide in foodstuffs

Which foods are affected?

Tips for reducing

acrylamide in food

production

General

Frying

Roasting in the pan

Experts are currently discussing how harmful

acrylamide is in food. We have compiled this

information for you, based on the results of current

research.

Acrylamide is mainly produced in grain and potato

products heated at high temperatures, such as potato

crisps, chips, toast, rolls, bread,

baked goods made from shortcrust pastry (biscuits,

gingerbread, cookies).

When roasting and deep frying, use potatoes that are as fresh as

possible. They must not have sprouted or have any green parts.

Do not store potatoes at temperatures below 8 ºC.

Cook meals until they are golden brown, not too dark.

Keep roasting and deep frying times to a minimum.

Large, thick pieces of food contain less acrylamide.

Fat should not be hotter than 175 ºC. Check the temperature

with an external fat thermometer.

The ratio of deep fried food/fat should be between 1:10 and

1:15, e.g. 100 g chips in 1.5 l oil.

Soak potatoes for one hour before deep frying.

Boil potatoes before roasting them. For raw potatoes, use

margarine instead of oil.

A surface thermometer is useful for checking the surface

temperature in the pan, (order number 0900.0519 from testo).

We recommend: Heat the roasting pan at heat setting 9. Once

the pan reaches 150 ºC, turn the heat back down to the setting

desired for the remaining cooking time.