Loading ...
Loading ...
Loading ...
4241
Acrylamide in Food
Cooking Guide
COOKING EGGS AND VEGETABLES IN YOUR MICROWAVE
• Never cook eggs in the shell and never warm hard- cooked eggs in the shell;
they can explode.
• Always pierce yolk on whole eggs to keep them from bursting.
• Cook eggs just until set; they will become tough if overcooked.
• Cooking scrambled eggs is safe.
• Always place vegetables like asparagus and broccoli with the stem ends
pointing towards the edge of the dish and the tips toward the center.
• When cooking cut vegetables, always cover the dish with a lid or vented
microwavable plastic wrap.
• Whole, unpeeled vegetables such as potatoes, sweet potatoes, squash,
eggplant, etc., should have their skin pricked in several locations before cooking
to prevent them from bursting.
• For more even cooking, stir or rearrange whole vegetables halfway through the
cook time.
• Most of the time, the denser the food, the longer the required standing time. For
example, a baked potato should stand for 5 minutes before serving, while a dish
of peas may be served immediately.
HEATING FOOD
WARNING
WARNING: Risk of scalding
There is a possibility of delayed boiling when a liquid is heated. This means that
the liquid reaches boiling temperature without the usual steam bubbles rising to the
surface. Even if the container only moves a little, the hot liquid can suddenly boil over
and spatter. When heating liquids, always place a wooden spoon or chopstick in the
container. This will prevent delayed boiling.
Heating food
Risk of scalding!
There is a possibility of delayed boiling when a liquid is heated.
This means that the liquid reaches boiling temperature without the
usual steam bubbles rising to the surface. Even if the container
only moves a little, the hot liquid can suddenly boil over and
spatter. When heating liquids, always place a spoon in the
container. This will prevent delayed boiling.
▯
▯
▯
▯
▯
▯
▯
▯
▯
▯
▯
▯
OPERATION
ACRYLAMIDE IN FOOD
Which foods are affected? Acrylamide is mainly produced in grain and potato
products that are heated to high temperatures, such as potato crisps, chips, toast,
bread 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.
• Max. 392°F in Top/bottom heating or max 356°F in 3D hot air or hot air mode.
• Max. 374°F in Top/bottom heating or max 338°F in 3D hot air or hot air mode.
• Egg white and egg yolk reduce the formation of acrylamide. Distribute thinly and
evenly over the baking tray. Cook at least 400 g at once on a baking tray so
that the chips do not dry out.
ENERGY AND ENVIRONMENT TIPS
Here you can find tips on how to save energy when baking and roasting and how to
dispose of your appliance properly.
SAVING ENERGY
• Only preheat the oven if this is specified in the recipe or in the operating
instruction tables.
• Use dark, black lacquered or enameled baking tins. They absorb the heat
particularly well.
• Open the oven door as infrequently as possible while you are cooking, baking
or roasting.
• It is best to bake several cakes one after the other. The oven is still warm. This
reduces the baking time for the second cake. You can also place two loaf tins
next to each other.
• For longer cooking times, you can switch the oven off 10 minutes before the end
of the cooking time and use the residual heat to finish cooking.
OPERATION
Loading ...
Loading ...
Loading ...