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Acrylamid in Lebensmitteln
Welche Speisen sind betroffen?
Acrylamid entsteht vor allem bei hocherhitzt zubereite-
ten Getreide- und Kartoffelprodukten wie z.B. Kartof-
felchips, Pommes frites, Toast, Brötchen, Brot, feinen
Backwaren (Kekse, Lebkuchen, Spekulatius).
Pizza, tiefgekühlt Backstein 1 230 T 8 - 10 Garzeit variiert je nach Dicke des Tei-
ges. Herstellerangaben beachten.
Flammkuchen,
frisch
Backstein 1 300 T 3 - 4 Rezeptipp: Klassisch oder mit Ziegen-
frischkäse, Parmaschinken, Feigen und
Frühlingszwiebeln.
Flammkuchen,
tiefgekühlt
Backstein 1 250 T 4 - 5
Gericht Zubehör Ebene Temperatur
in °C
Heizart Garzeit
in Min.
Bemerkungen
* Gerät auf der angegebenen Temperatur vorheizen. Beim Einschieben des Garguts auf niedrigere Temperatur zurück-
schalten.
Tipps zur acrylamidarmen Zubereitung
von Speisen
Allgemein Garzeiten möglichst kurz halten. Spei-
sen goldgelb, nicht zu dunkel bräunen.
Großes, dickes Gargut enthält weniger
Acrylamid.
Backen Mit Heißluft max. 180 °C.
Plätzchen Ei oder Eigelb verringert die Bildung von
Acrylamid. Gleichmäßig und einlagig
auf dem Blech verteilen.
Backofen-
Pommes frites
Mindestens 400 g pro Blech backen,
damit die Pommes nicht austrocknen.
43


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