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Operation, Setting and Use
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 minimise health
risks, observe the following guidelines for food preparation,
especially when frying, roasting or roasting corresponding
dishes:
• If necessary, use heat-stable oil or fat.
• Do not choose pieces that are too thin, distribute them
evenly if possible and turn the food regularly.
For ready-made products, follow the manufacturer's
instructions.
• Do not fry the food too hot.
Ensure even heating, keep the temperature in the medium
range and avoid heavy browning.
• Make sure that the food retains a certain amount of mois-
ture.
• Do not heat the food longer than the cooking point is
reached.
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