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Volgens de norm DIN 44547 en EN 60350 De tabel geldt voor producten die in de onverwarmde oven
worden geplaatst.
Grillen
De tabel geldt voor producten die in de onverwarmde oven
worden geplaatst.
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).
Toebehoren Hoogte Verwar-
mings-
methode
Temperatuur
in°C
Tijdsduur in minu-
ten
Sprits Bakplaat 2
3
160-170 30-35
Small cakes* Bakplaat 2
3
160-170 25-30
Waterbiscuit Springvorm op het rooster 1
3
170-180 45-50
Plaatgebak met gist Bakplaat 2
3
150-160 50-60
Bedekte appeltaart Weißblech-Springform Ø 20 cm direkt
auf dem Rost
2
3
170-190 80-100
* Backofen 5 Minuten vorheizen
Gerecht Toebehoren Hoogte
Grill, groot
+
Tijdsduur in minuten
Brood roosteren Rooster 3 3 4-5
Beefburger 12 stuks* Rooster +
Bakplaat
3
1
3 30-35
* Na ½ van de tijd 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 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.
Oven-frites Gelijkmatig en in één laag over de plaat verdelen. Minstens 400 g per plaat bakken,
zodat de aardappels niet uitdrogen.
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