Werbung
Verfügbare Sprachen
Verfügbare Sprachen
Application Recommendations, Guidelines and Tips
Formation of acrylamide in food and corresponding
recommendations for the preparation of food
At high temperatures, harmful acrylamide forms from sugar
and protein building blocks in food, especially in potato and
cereal products and increasingly in the edge layers.
To avoid this as much as possible and to minimise health
risks, observe the following guidelines for the preparation
of corresponding dishes:
• If necessary, use heat-stable oil or fat.
• Do not choose pieces that are too thin, spread them
evenly if necessary and turn the food regularly.
Follow the manufacturer's instructions for ready-made
products.
• Ensure even heating, keep the temperature
in the medium range and avoid heavy browning.
• Make sure that the food retains a certain
moisture content!
• Do not heat the food longer than the cooking point
is reached.
Condensation during operation
Depending on the quantity and consistency of the food,
steam is increasingly produced in the oven, which can lead
to condensation, e.g. on the oven door.
This cannot be avoided, but does not affect the function.
After cooking, do not leave the food in the cooking chamber
longer than necessary and, if necessary, dry any residual
moisture in the cooking chamber completely
after it has cooled down.
44
Werbung
