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Grillen
Acrylamide in levensmiddelen
Om welke gerechten gaat het?
Acrylamide ontstaat vooral bij met hoge verhitting
klaargemaakte graan- en aardappelproducten, zoals
bijv. aardappelchips, frites, toast, broodjes, brood, fijne
bakwaren (koekjes, taaitaai, speculaas).
Plaatgebak met gist Braadslede 2
%
170-190 45-55
Bedekte appeltaart 2 springvormen Ø 20 cm +
Braadslede
1
%
180-200 70-90
Toebehoren Hoogte Verwarmingsmethode Grillstand Tijdsduur, minuten
Toast bruinen* Rooster 3
(
31-2
Beefburger 12 stuks** Rooster +
braadslede
3
1
(
330
* 5 minuten voorverwarmen.
** Halverwege de bereidingstijd keren.
Vormen Hoogte Verwarmings-
methode
Temperatuur °C Tijdsduur in minuten
Tips voor een acrylamidearme bereiding van gerechten
Algemeen Zo kort mogelijke bereidingstijden aanhouden. Gerechten goudgeel, niet te donker
laten worden. Grote, dikke gerechten bevatten minder acrylamide.
Bakken koekjes
Oven-frites
Met boven- en onderwarmte max. 200 °C, met 3D-hetelucht of hete lucht max.180 °C.
Met boven- en onderwarmte max. 190 °C, met 3D-hete lucht of hete lucht max.
170 °C. Ei of eierdooier gaat de vorming van acrylamide tegen. Gelijkmatig en in één
laag over de plaat verdelen. Minstens 400 g per plaat bakken, zodat de aardappels
niet uitdrogen.
30


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