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Grillen
(Grill, groot
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).
Small cakes Braadslede 2
%
160-180 25-35
Braadslede 2
3
140-160 25-35
Small cakes Braadslede* +
Emaillen bakplaat**
1
3
:
150-170 35-45
Waterbiscuit Springvorm op het rooster 1
%
160-170 30-40
Plaatgebak met gist Braadslede 2
%
170-190 45-55
Braadslede* +
Emaillen bakplaat**
1
3
:
160-180 50-60
Appeltaart 2 springvormen Ø 20 cm
op het rooster
2
&
170-190 70-90
Vormen Hoogte Verwarmings-
methode
Temperatuur °C Tijdsduur, minuten
* Bij het bakken op twee niveaus de emaillen bakplaat altijd boven de braadslede inschuiven.
** Emaillen bakplaten kunt u als extra toebehoren kopen in uw speciaalzaak.
Gerecht Toebehoren Hoogte Verwar-
mingsme-
thode
Grillstand Tijdsduur, minuten
Brood roosteren Rooster 3
(
31-2
Beefburger 12 stuks** Rooster en
braadslede
3
1
(
330
* 5 minuten voorverwarmen.
** Halverwege de bereidingstijd keren.
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.
39


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