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Passados 25 a 35 minutos de calor residual, retire os frascos
do interior do aparelho. Se deixar arrefecer os frascos durante
mais tempo no interior do aparelho podem formar-se germes
que favorecem a acidificação da compota de fruta.
Legumes
Assim que se formarem bolinhas nos frascos, reponha a
temperatura em 120 a 140 °C. Dependendo do tipo de
legume durante aprox. 35 a 70 minutos. Decorrido esse
tempo, desligue o forno e utilize o calor residual.
Retirar os frascos
Retire os frascos do interior do aparelho quando a compota
estiver pronta.
Atenção!
Não coloque os frascos quentes sobre uma superfície fria ou
molhada, pois podem estalar.
Acrilamida nos alimentos
A acrilamida resulta principalmente da preparação de
produtos à base de cereais e de batata a elevadas
temperaturas como, p. ex., batatas fritas às rodelas e aos
palitos, tostas, pãezinhos, pão ou artigos de pastelaria fina
(bolachas, bolinhos de mel e gengibre, bolachas de
especiarias).
Fruta em frascos de litro Desde o borbulhar Calor residual
Maçãs, groselhas, morangos desligar aprox. 25 minutos
Cerejas, damascos, pêssegos, groselhas verdes desligar aprox. 30 minutos
Puré de maçã, pêras, ameixas desligar aprox. 35 minutos
Legumes com caldo frio em frascos de litro Desde o borbulhar Calor residual
Pepinos - aprox. 35 minutos
Beterraba aprox. 35 minutos aprox. 30 minutos
Couve-de-bruxelas aprox. 45 minutos aprox. 30 minutos
Feijão, rábano, couve-roxa aprox. 60 minutos aprox. 30 minutos
Ervilhas aprox. 70 minutos aprox. 30 minutos
Sugestões para a preparação de alimentos isentos de acrilamida
Em geral
Reduza, o mais possível, os tempos de cozedura.
Frite os alimentos até ficarem dourados sem os deixar tostar demasiado.
As peças grandes e grossas contêm menos acrilamida.
Cozer Com calor superior/inferior, no máx., a 200 °C.
Com ar quente circulante 3D ou ar quente circulante, no máx., a 180 °C.
Bolachas Com calor superior/inferior, no máx., a 190 °C.
Com ar quente circulante 3D ou ar quente circulante, no máx., a 170 °C.
O ovo ou a gema reduzem a formação de acrilamida.
Batatas fritas no forno Distribua as batatas no tabuleiro de modo uniforme e numa única camada. Asse pelo
menos 400 g de batatas por tabuleiro, para que as mesmas não sequem.
77


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