Bedienungsanleitung Blaupunkt 5B47M8060 (Seite 37 von 44) (Englisch)

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Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato

products prepared at high temperatures, such as potato

crisps, chips, sliced bread, bread rolls, bread or fine

baked goods (biscuits, gingerbread, spiced biscuit).

Drying

You can achieve outstanding drying results with hot

air.With this type of preserving, flavours are

concentrated as a result of the dehydration.

Only use unblemished, fresh fruit, vegetables and herbs

and wash them thoroughly. Line the wire rack with

greaseproof paper or parchment paper. Drain the

excess water from the fruit and then dry it.

If necessary, cut it into equal chunks or thin slices.

Place unpeeled fruit onto the dish with the sliced

surfaces facing upwards. Ensure that neither fruit nor

mushrooms overlap on the wire rack.

Grate vegetables and then blanch them.Drain the

blanched vegetables thoroughly and spread them

evenly on the wire rack.

Dry herbs on the stem. Position the herbs evenly and

slightly heaped on the wire rack.

Use the following shelf positions for drying:

■ 1 wire rack: Position 3

■ 2 wire racks: Positions 3 + 1

Turn very juicy fruit and vegetables several times. After

drying, remove the dried fruit and vegetables from the

paper immediately.

In the table, you will find settings for drying various

foodstuffs. The temperature and drying time are

dependent on the type, moisture, ripeness and

thickness of the food to be dried.The longer you leave

the food to be dried, the better it will be preserved.The

thinner the slices are, the quicker the drying process

will be and the more flavour the dried food will retain.

For this reason, the table specifies setting ranges.

If you wish to dry food that is not listed in the table, you

should use similar foodstuffs in the table as a reference.

Tips for keeping acrylamide to a minimum

General ■ Keep cooking times as short as possible.

■ Cook food until it is golden brown, but not too dark.

■ Large, thick pieces of food contain less acrylamide.

Baking With top/bottom heating at max. 200 °C.

With hot air at max. 180 °C.

Biscuits With top/bottom heating at max. 190 °C.

With hot air at max. 170 °C.

Egg or egg yolk reduces the production of acrylamide.

Oven chips Spread out a single layer evenly on the baking tray. Cook approx. 400-600 g at once on a baking tray so

that the chips do not dry out and become crunchy.

Fruit, vegetables and herbs Accessories Heating

function

Tempera-

ture in °C

Cooking time

in hours

Pomes (apple rings, 3 mm thick, 200 g per wire rack) 1-2 wire racks 9 80 4-8

Root vegetables (carrots), grated, blanched 1-2 wire racks 9 80 4-7

Sliced mushrooms 1-2 wire racks 9 80 5-8

Herbs, prepared 1-2 wire racks 9 60 2-5

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