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17
Defrosting
The defrosting time depends on the amount and type of food.
Observe the instructions on the packaging.
Take food out of its packaging and place in suitable ovenware
on the wire rack.
Place poultry with the breast side to the plate.
Drying
Use undamaged fruit and vegetables only and wash them
thoroughly.
Drain off any excess water from fruit and vegetables and dry
them.
The universal pan must be inserted at level 3,
and the wire rack is placed at level 1.
Line the universal pan and the wire rack with greaseproof or
parchment paper.
Turn very juicy fruit or vegetables several times. Remove fruit
and vegetables from the paper as soon as they have dried.
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato products
prepared at high temperatures, such as potato crisps, chips,
toast, bread rolls, bread or fine baked goods (biscuits,
gingerbread, cookies).
Frozen food Accessories Level Type of heating Temperature
e.g. cream cakes, buttercream cakes, gateaux with choco-
late or sugar icing, fruit, chicken, sausage and meat, bread
and bread rolls, cakes and other baked items
Wire rack 2
2
The temperature selector
remains switched off
Fruit and vegetables Level Type of
heating
Temperature, °C Cooking time, hours
600 g apple rings 1+3
2
80 approx. 5
800 g pear slices 1+3
2
80 approx. 8
1.5 kg damsons or plums 1+3
2
80 approx. 8-10
200 g herbs, washed 1+3
2
80 approx. 1½
Tips for keeping acrylamide to a minimum when preparing food
General
■ 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.
Baking With top/bottom heating max. 200 °C.
With 3D hot air or hot air max.180 °C.
Biscuits With top/bottom heating max. 190 °C.
With 3D hot air or hot air max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Oven chips Spread evenly over the baking tray, in a single layer. Bake at least 400 g per baking tray
so that the chips do not dry out
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