Gaggenau BOP 220 Instruction Manual

Gaggenau BOP 220 Instruction Manual Manual pdf 43 page image

43Acrylamide in foodstuffsWhich foods are affected?Acrylamide is mainly produced in grain and potatoproducts that are heated to high temperatures, such ascrisps, chips, toast, bread rolls, bread, fine baked goods(biscuits, gingerbread, cookies).Olive and tomatobreadBakingstone1 175 T 45Pizza, fresh Bakingstone1 275 T 5 - 8 The cooking time varies depending onthe type and thickness of the dough andtopping.Pizza, frozen Bakingstone1 230 T 8 - 10 The cooking time varies depending onthe thickness of the dough. Follow themanufacturer's instructions.Savoury flan,freshBakingstone1 300 T 3 - 4 Recipe tip: Traditional or with goats'cheese, Parma ham, figs and springonion.Savoury flan,frozenBakingstone1 250 T 4 - 5Dish Accessories Level Temperaturein °CHeatingfunctionCookingtimein min.Comments* Preheat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.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.Biscuits Egg or egg yolk reduces the production ofacrylamide. Spread out a single layerevenly on the baking tray.OvenChipsCook at least 400 g at once on a bakingtray so that the chips do not dry out.

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