Acrylamide In Foodstuffs; Test Dishes; Baking - Junker JB11AB0 Série Notice D'utilisation

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato products
prepared at high temperatures, such as potato crisps, chips,
Tips for keeping acrylamide to a minimum when preparing food
General

Baking

Biscuits
Oven chips

Test dishes

These tables have been produced for test institutes to facilitate
the inspection and testing of the various appliances.
In accordance with EN 50304/EN 60350 (2009) and IEC
60350.
Baking
German apple pie:
Change the position of the dark springform cake tin, slide in
Dish
Viennese whirls
Small cakes
Hot water sponge cake
German apple pie
* Place the ovenware diagonally on the accessories.
Keep cooking times to a minimum.
■
Cook meals until they are golden brown, but not too dark.
■
Large, thick pieces of food contain less acrylamide.
■
With top/bottom heating max. 200 °C.
With 3D hot air or hot air max.180 °C.
With top/bottom heating max. 190 °C.
With 3D hot air or hot air max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Spread evenly over the baking tray, in a single layer. Bake at least 400 g per baking tray
so that the chips do not dry out
Accessories and oven-
ware
Aluminium baking tray
Aluminium baking tray
Springform cake tin
Aluminium baking tray + 2
springform cake tins
dia. 20 cm*
toast, bread rolls, bread or fine baked goods (biscuits,
gingerbread, cookies).
diagonally.
Cakes in a metal springform cake tin:
Bake on level 1 with Top/bottom heating Place the
%
springform cake tins on the baking tray instead of on the wire
rack.
Level Type of
heating
1
%
1
%
2
%
1
%
Temperature, Cooking time
°C in minutes
170-190 20-30
160-180 25-35
160-180 30-40
200-220 60-70
45