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Tested for you in our cooking studio en
33
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 hot air.
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: Position 2
■ 2 wire racks: Positions 3 + 1
Turn very juicy fruit and vegetables several times. After
drying, remove the dried fruit and vegetables from the
paper immediately.
The table contains 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. For this reason, the table
specifies setting ranges.
If you want to dry food that is not listed in the table, you
should use similar foodstuffs in the table as a reference.
Preserving
You can preserve fruit and vegetables using your
appliance.
:Warning – Risk of injury!
If the food is preserved incorrectly, the preserving jars
may burst. Follow the instructions for preserving.
Jars
Only use clean and undamaged preserving jars. Only
use heat-resistant, clean and undamaged rubber rings.
Check clips and clamps in advance.
For each preserving process, only use preserving jars
that are the same size and contain the same food. In
the cooking compartment, you can preserve the
contents of a maximum of six ^, 1 or 1^-litre
preserving jars at the same time. Do not use jars that
are larger or taller than this. The lids could rupture.
Preserving jars must not touch one another in the
cooking compartment during the preserving process.
Preparing fruit and vegetables
Only use fruit and vegetables that are in good condition.
Wash them thoroughly.
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 Insertion
level
Type of
heating
Tempera-
ture in °C
Time
Pomes (apple rings, 3 mm thick, 200 g per
wire rack)
1-2 wire racks steht im
Text
: 80 4 - 8 h
Root vegetables (carrots), grated, blanched 1-2 wire racks steht im
Text
: 80 4 - 7 h
Sliced mushrooms 1-2 wire racks steht im
Text
: 80 5 - 8 h
Herbs, prepared 1-2 wire racks steht im
Text
: 60 2 - 5 h
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