Gaggenau BX 481 Instruction Manual

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Gaggenau BX 481 Instruction Manual Manual pdf 51 page image

51Acrylamide 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).Farmers' omelette Roastingdish1 175 U Initial roast-ing +10 - 15Roast all the ingredients initially in theroasting dish, apart from the eggs; thenpour the egg mixture over the top andcontinue cooking until the farmers'omelette is firm.Stuffed peppers,vegetarianRoastingdish1 200 U 30 Recipe tip: Stuff with boiled rice, softwheat or lentils and onions, cheese,herbs and seasoning/spices.Chilli con carne Roastingdish1 220 / 130* U Initial roast-ing +60 - 90Dish Accessories Level Temperaturein °CHeatingfunctionCookingtimein min.Comments* Roast initially at a high temperature; to continue cooking, turn the temperature back down.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 foodcontain 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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