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Grelhar
Acrilamido nos alimentos
Quais os alimentos afectados?
O acrilamido resulta sobretudo de derivados de cereais e
produtos de batata preparados a elevadas temperaturas como,
por exemplo, batatas fritas de pacote, batatas fritas, tostas,
pãezinhos, pão, artigos de pastelaria fina (bolachas, bolos de
especiarias e mel, biscoitos condimentados "Spekulatius").
Recipiente vel Tipo de
aqueci-
mento
Temperatura °C Tempo de coze-
dura em minutos
Biscoitos Tabuleiro universal 2
%
160-180 20-30
Tabuleiro universal 2
3
150-170 20-30
Bolinhos Tabuleiro universal 2
%
150-170 25-35
Tabuleiro universal 2
3
140-160 25-35
Pão-de-ló de água Forma de mola na grelha 1
%
170-180 30-40
Bolo de massa com fermento no
tabuleiro
Tabuleiro universal 2
%
170-190 45-55
Bolo de maçã coberto 2 formas de mola Ø 20 cm +
Tabuleiro universal
1
%
180-200 70-90
Acessórios Nível Tipo de
aqueci-
mento
Potência de
grelhador
Tempo de duração,
minutos
Dourar tostas* Grelha 3
(
31-2
Hambúrguer 12 unidades** Grelha +
Tabuleiro universal
3
1
(
330
* Pré-aquecer durante 5 minutos.
** Virar após metade do tempo.
Sugestões para a preparação de alimentos que contenham acrilamido
Aspectos gerais Opte por tempos de cozedura tão curtos quanto possível. Deixe os alimentos alourar
até atingirem um tom dourado em vez de ficarem demasiado escuros. Alimentos a
cozinhar, grandes e altos, contêm menos acrilamido.
Bolos, bolachas
Batatas fritas de forno
Com calor superior/inferior no máx. 200 °C, com ar quente circulante 3D ou ar
quente circulante no máx. 180 °C. Com calor superior/inferior no máx. 190 °C, com
ar quente circulante 3D ou ar quente circulante no máx. 170 °C. O ovo ou a gema de
ovo diminui a formação de acrilamido. Distribuir uniformemente e numa só camada
sobre o tabuleiro. Cozer, pelo menos, 400 g de batatas por tabuleiro, para que as
mesmas não fiquem secas.
31


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