Gaggenau EB 333-110 - Инструкция по эксплуатации - Страница 55

5 5

 Tables and tips      

en

Acr y lamide in foods tuf f s

Which foods are af fected?

Acr y lamide is mainly produced in grain and pot a to  
products that are heated to  high te mperatures, such as 
c r i s p s ,   c h i p s ,   to a s t ,   b r e a d   r o l l s ,   b r e a d ,   f i n e   b a ke d   g o o d s  
(biscuits, gingerbread, cookies).

Farmer's omelette

Roasting 
dish

1

175

U

Searing 
+ 10 - 15

Sear all the ingredients apart from the 
eggs in the roasting dish to begin with; 
then pour the egg mixture over the top 
and continue cooking until the farmer's 
omelette is firm.

Cover with the lid.

Couscous dish

Roasting 
dish

1

220 / 140*

U

Searing  
+ 90 - 120

Sear the meat and vegetables, then 
add the liquid and continue cooking. 
Cover with the lid.

Prepare the couscous in a pan on the 
hob.

Chilli con carne

Roasting 
dish

1

220 / 130*

U

Searing 
+ 90

Cover with the lid.

Dish

Accessory

Level

Tempera-
ture  
in °C

Type of 

heating

Cooking 
time 
in min.

Comments

*

Sear at a high temperature to begin with; to continue cooking, turn the temperature back down.

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. 180 °C.

Biscuits

Egg or egg yolk reduces the production of 
acrylamide. Spread out a single layer 
evenly on the baking tray.

Oven 
Chips

Cook at least 400 g at once on a baking 
tray so that the chips do not dry out.