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en Tested for you in our cooking studio
34
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).
Preserving
For preserving, the jars and rubber seals must be clean
and intact. If possible, use jars of the same size. The
information in the table is for round, one-litre jars.
Caution!
Do not use jars that are larger or taller than this. The
lids could crack.
Only use fruit and vegetables in good condition. Wash
them thoroughly.
The times given in the tables are a guide only. The time
will depend on the room temperature, number of jars,
and the quantity and temperature of the contents.
Before you switch off the appliance or change the
cooking mode, check whether the contents of the jars
are bubbling as they should.
Preparation
1. Fill the jars, but not to the top.
2. Wipe the rims of the jars, as they must be clean.
3. Place a damp rubber seal and a lid on each jar.
4. Seal the jars with the clips.
Place no more than six jars in the cooking
compartment.
Settings
1. Insert the universal pan at level 2. Arrange the
preserving jars so that they do not touch each other.
2. Pour ½ litre of water (approx. 80 °C) into the
universal pan.
3. Close the oven door.
4. Set Bottom heat$.
5. Set the temperature to 170 - 180 °C.
Preserving
Fruit
After approx. 40 to 50 minutes, small bubbles begin to
form at short intervals. Switch off the oven.
After 25 to 35 minutes of residual heat, remove the
preserving jars from the cooking compartment. If they
are allowed to cool for longer in the cooking
compartment, germs could multiply, promoting
acidification of the preserved fruit.
Vegetables
As soon as bubbles begin to form in the jars, set the
temperature back to between 120 and 140 °C.
Depending on the type of vegetable, heat for approx. 35
to 70 minutes. Switch off the oven after this time and
use the residual heat.
Taking out the jars
After preserving, remove the jars from the cooking
compartment.
Caution!
Do not place the hot jars on a cold or wet surface. They
could suddenly burst.
Tips for keeping acrylamide to a minimum
General ■ 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.
Baking With top/bottom heating at max. 200 °C.
With hot air at max. 180 °C.
Biscuits With top/bottom heating at max. 190 °C.
With hot air at max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Oven chips 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.
Fruit in one-litre jars When it starts to bubble Residual heat
Apples, redcurrants, strawberries Switch off approx. 25 minutes
Cherries, apricots, peaches, gooseberries Switch off approx. 30 minutes
Apple purée, pears, plums Switch off approx. 35 minutes
Vegetables with cold cooking water in one-litre jars When it starts to bubble Residual heat
Gherkins - approx. 35 minutes
Beetroot approx. 35 minutes approx. 30 minutes
Brussels sprouts approx. 45 minutes approx. 30 minutes
Beans, kohlrabi, red cabbage approx. 60 minutes approx. 30 minutes
Peas approx. 70 minutes approx. 30 minutes
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