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Asar al grill
Presencia de acrilamida en alimentos
¿Qué alimentos están afectados?
La acrilamida se produce especialmente cuando se
sobrecalientan productos de cereales o de patata preparados
como, p. ej., patatas chips, patatas fritas, tostadas, panecillos,
pan y productos de panadería (galletas, pan de especias,
galletas especiadas).
Accesorios Altura Tipo
calentam.
Nivel de
grill
Duración en minu-
tos
Preparar tostadas* parrilla 3
(
31-2
Hamburguesas de vacuno,
12 unidades**
Parrilla +
Bandeja universal
3
1
(
330
* Precalentar durante 5 minutos.
Dar la vuelta una vez transcurrida la mitad del tiempo.
Consejos para reducir la formación de acrilamida al cocinar alimentos
General Mantener el tiempo de cocción lo más reducido posible. Hornear los alimentos hasta
dorarlos, sin que queden demasiado oscuros. Los alimentos de gran tamaño y grosor
contienen una cantidad de acrilamida más reducida.
Galletas al horno
Patatas fritas al horno
Con Calor superior/inferior a máx. 200 °C, con Aire caliente 3D o Aire caliente a
máx.180 °C. Con Calor superior/inferior a máx. 190 °C, con Aire caliente 3D o Aire
caliente a máx. 170 °C. El huevo o la yema de huevo reducen la formación de acrila-
mida.Untar una capa sobre la bandeja de forma uniforme. Hornear un mínimo de
400 g por bandeja para evitar que las patatas se sequen.
32


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