Gaggenau BO 480 Use And Care Manual

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Gaggenau BO 480 Use And Care Manual Manual pdf 56 page image

56Acrylamide in foodstuffsWhich foods are affected?Acrylamide is mainly produced in grain and potatoproducts that are heated to high temperatures, such aschips, fries, toast, rolls, bread, fine baked goods(cookies, gingerbread, Christmas spice cookies).Roulades Roastingdish1 430/250*(220/120*)U Searing+ 60 - 90Sear roulades portion by portion; use theroasting setting for this.Tortillas Roastingdish1 345 (175) U Searing+ 10 - 15Sear all ingredients but for the eggs in theroasting dish, then pour the eggs over thetop and continue cooking until the tortilla isfirm.Farmers' omelette Roastingdish1 345 (175) U Searing+ 10 - 15Sear all ingredients but for the eggs in theroasting dish, then pour the eggs over thetop and continue cooking until the farmers'omelette is firm.Stuffed peppers,vegetarianRoastingdish1 390 (200) U 30 Recipe tip: fill with cooked rice, Ebly wheator lentils and onions, cheese, herbs andspices.Chili con carne Roastingdish1 430/265*(220 / 130*)U Searing+ 60 - 90Dish Accessories Level Temperaturein °F (°C)Type ofheatingCookingtime in min.Observations** Brown the meat at high temperature, switch back to a lower temperature for further cooking.Tips for keeping acrylamide to a minimum when preparingfoodGeneral Keep cooking times as short as possible.Cook food until it is golden brown, but nottoo dark. Large, thick pieces of food con-tain less acrylamide.Baking With hot air at max. 180 °C.Cookies Egg or egg yolk reduces the production ofacrylamide. Spread out a single layerevenly on the baking tray.OvenFrench friesCook at least 400 g at once on a bakingtray so that the fries do not dry out.