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Tested for you in our cooking studio en
27
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).
Drying
You can achieve outstanding drying results with
CircoTherm.With this type of preserving, flavours are
concentrated as a result of the dehydration.
Only use unblemished, fresh fruit, vegetables and herbs
and wash them thoroughly. Line the wire rack with
greaseproof paper or parchment paper. Drain the
excess water from the fruit and then dry it.
If necessary, cut it into equal chunks or thin slices.
Place unpeeled fruit onto the dish with the sliced
surfaces facing upwards. Ensure that neither fruit nor
mushrooms overlap on the wire rack.
Grate vegetables and then blanch them.Drain the
blanched vegetables thoroughly and spread them
evenly on the wire rack.
Dry herbs on the stem. Position the herbs evenly and
slightly heaped on the wire rack.
Use the following shelf positions for drying:
■ 1 wire rack: Level 3
■ 2 wire racks: Levels 3 + 1
Turn very juicy fruit and vegetables several times. After
drying, remove the dried fruit and vegetables from the
paper immediately.
In the table, you will find settings for drying various
foodstuffs. The temperature and drying time are
dependent on the type, moisture, ripeness and
thickness of the food to be dried. The longer you leave
the food to be dried, the better it will be preserved. The
thinner the slices are, the quicker the drying process
will be and the more flavour the dried food will retain.
Settings ranges are indicated for this reason.
If you wish to dry food that is not listed in the table, you
should use similar foodstuffs in the table as a reference.
Meal Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins
Yoghurt Individual moulds -
ˆ
100* -
A
- 8-9h
Soufflé in individual moulds Individual moulds 2
ƒ
160-180 35-45
* Preheat for 15 mins; do not use rapid heat-up function.
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, vegetables and herbs Accessories Heating
function
Tempera-
ture in °C
Cooking
time in
hours
Pomes (apple rings, 3 mm thick, 200 g per wire rack) 1-2 wire racks
‚
80 4-8
Root vegetables (carrots), grated, blanched 1-2 wire racks
‚
80 4-7
Sliced mushrooms 1-2 wire racks
‚
80 5-8
Herbs, prepared 1-2 wire racks
‚
60 2-5
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