Kuppersberg KMW 612 Black [68/116] Acrylamide in foodstuffs

Kuppersberg KMW 612 Black [68/116] Acrylamide in foodstuffs
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TECHNICAL PASSPORT ENGLISH
Build-in Combination Oven
ACRYLAMIDE IN FOODSTUFFS
Which foods are affected?
Acrylamide is mainly produced in grain and potato products that are heated to
high temperatures, such as potato crisps, chips, toast, bread rolls, bread, ne baked
goods (biscuits, gingerbread, cookies).
Tips for keeping acrylamide to a minimum when preparing food
General
Keep cooking times to a minimum. Cook meals until they are
golden brown, but not too dark. Large, thick pieces of food contain
less acrylamide.
Baking biscuits
Oven chips
Max. 200 °C in Top/bottom heating or
max. 180 °C in 3D hot air or hot air mode.
Max. 190 °C in Top/bottom heating or
max. 170 °C in 3D hot air or hot air mode.
Egg white and egg yolk reduce the formation of acrylamide.
Distribute thinly and evenly over the baking tray. Cook at least
400 g at once on a baking tray so that the chips do not dry out.
Beachten Sie!
Produktstörungen sind auch nicht:
Electric and gas
ovens
Discoloration of product materials when using
Minor technical smells coming from a new product during the initial operation
period
Surface darkening of enameled trays

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