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Tested for you in our cooking studio en
49
Tips for Roasting and Braising
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).
Test dishes
These tables have been produced for test institutes to
facilitate appliance testing.
As per EN 60350-1.
Baking
You were baking on several levels.
The items on the top baking tray are
darker than those on the lower baking
tray.
Always select hot air when baking on several levels. Baked items that are placed into the oven on trays or in
baking tins/dishes at the same time will not necessarily be ready at the same time.
The cake looks good, but is not
cooked properly in the middle.
Use a lower temperature and bake slightly longer; if necessary, add slightly less liquid. For cakes with a moist
topping, bake the base first. Sprinkle it with almonds or breadcrumbs and then place the topping on top.
The cake cannot be turned out of the
dish when it is turned upside down.
Allow the cake to cool down for 5to 10minutes after baking. If it still sticks, carefully loosen the cake around
the edges again using a knife. Turn the cake tin upside down again and cover it several times with a cold, wet
cloth. Next time, grease the baking tin/dish and sprinkle with breadcrumbs.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
The crackling is too thin. Increase the temperature or switch on the grill briefly at the end of the roasting time.
The roast looks good but the juices
are burnt.
Next time, use a smaller roasting dish and add more liquid if necessary.
The roast looks good but the juices
are too clear and watery.
Next time, use a larger roasting dish and add less liquid if necessary.
The meat gets burned during brais-
ing.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.
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 at least 400g at once on a baking tray so that
the chips do not dry out.
Dish Accessories Shelf position Heating
function
Temperature in °C Cooking time in
minutes
Shortbread strips Universal pan with grease-
proof paper
2
<
160* 26
Shortbread strips, 2levels Universal pan + baking tray
with greaseproof paper
2+4
<
160* 26-28
Small cakes Universal pan 2
N
150* 21-23
Small cakes, 2levels Universal pan + baking tray 1+4
<
160* 25-28
* Preheat
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