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Preparing bulky food
▯ For the preparation of bulky foods, you can also
remove the side slide-in tray.
▯ To do this, loosen the knurled screws at the front of
the slide-in tray and pull the tray out toward the
front.
▯ Place the wire rack directly on the bottom of the
cooking compartment and place the food or the
roasting dishes on the wire rack. Do not place the
food or the roasting dishes directly on the
enameled bottom.
Acrylamide in foodstuffs
Which foods are affected?
Acrylamide is mainly produced in grain and potato
products that are heated to high temperatures, such as
chips, fries, toast, rolls, bread, fine baked goods
(cookies, gingerbread, Christmas spice cookies).
Tips for keeping acrylamide to a minimum when preparing
food
General Keep cooking times as short as possible.
Cook food until it is golden brown, but not
too dark. Large, thick pieces of food con-
tain less acrylamide.
Baking With hot air at max. 355° F (180°C).
Cookies Egg or egg yolk reduces the production of
acrylamide. Spread out a single layer
evenly on the baking tray.
Oven
French fries
Cook at least 400 g at once on a baking
tray so that the fries do not dry out.
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