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Tables and tips en
The temperatures and times specified in the
cooking table are average values. In addition,
always follow the manufacturer's instructions for
pre-cooked and frozen products.
Acrylamide in foodstuffs
Which foods are affected?
Acrylamide is mainly produced in grain and potato
products that are heated to high temperatures, such as
crisps, chips, toast, bread rolls, bread, fine baked goods
(biscuits, gingerbread, cookies).
Meal Accessory/
ies
Level Tempera-
ture
in °C
Type of
heating
Cooking
time
(mins)
Comments
Bread rolls, fresh
(50 g each)
Baking
stone
1 250 / 200* T15 - 20
Flatbread Baking
stone
1 210 T15 The cooking time depends on the size and
thickness of the flatbread
Foccacia Baking
stone
1 210 T15 Top with various ingredients, e.g. herbs, sea
salt, olives, anchovies, onion, ham, tomatoes
or cheese.
Multigrain bread Baking
stone
1 175 T45
Sourdough bread Baking
stone
1 250 / 200* T50 - 60
Olive and tomato
bread
Baking
stone
1 175 T45
Pizza, fresh Baking
stone
1 275 T5 - 8 The cooking time varies depending on the
type and thickness of the dough and top-
ping.
Pizza, frozen Baking
stone
1 230 T8 - 10 The cooking time varies depending on the
thickness of the dough. Follow the manufac-
turer’s instructions.
Tarte flambée,
fresh
Baking
stone
1 300 T3 - 4 Recipe tip: Traditional or with goat's cheese,
Parma ham, figs and spring onions.
Tarte flambée,
frozen
Baking
stone
1 250 T4 - 5
* Preheat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.
Tips for keeping acrylamide to a minimum when preparing
food
General Keep cooking times as short as possible.
Cook food until it is golden brown, but not
too dark. Large, thick pieces of food con-
tain less acrylamide.
Baking With hot air at max. 180 °C.
Biscuits Egg or egg yolk reduces the production of
acrylamide. Spread out a single layer
evenly on the baking tray.
Oven
Chips
Cook at least 400 g at once on a baking
tray so that the chips do not dry out.
47


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