Bedienungsanleitung Bosch CMG633BS1B (Seite 42 von 52) (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

With 4D hot air, you can dry foods with outstanding

results. With this type of preserving, flavourings are

concentrated by the dehydration.

Only use unblemished 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 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. Allow the

blanched vegetables to drain off and distribute 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: Level 2

■ 2 wire racks: Level 3+1

Turn very juicy fruit and vegetables several times. After

drying, remove the dried products from the paper

immediately.

Recommended setting values

In the table, you can find settings for drying various

foodstuffs. The temperature and cooking 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 aromatic the dried food will

remain. Setting ranges are indicated for this reason.

If you wish to dry additional foodstuffs, you should use

similar foodstuffs in the table as a reference.

Type of heating used:

■ < 4D hot air

Meat

Beef, slow roast joint wire rack 1 . 140+150 35+40

Casserole

Diced meat (beef, pork, lamb), 500 g meat cookware, covered 1 . 140 100-120

Braising steak cookware, covered 1 . 140 65+60

Dish Accessories/cookware Shelf po-

sition

Type of

heating

Tempera-

ture in °C

Cooking

time in mins.

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 at least 400 g at once on a baking tray so that

the chips do not dry out.

Dish Accessories Shelf posi-

tion

Type of

heating

Tempera-

ture in °C

Cooking

time in

hours

Pomes (apple rings, 3 mm thick, 200 g per

wire rack)

Wire rack 2 < 80 4-7

Stone fruit (plums) Wire rack 2 < 80 8-10

Root vegetables (carrots), grated, blanched Wire rack 2 < 80 4-7

Sliced mushrooms Wire rack 2 < 60 6-8

Herbs, washed 1-2 wire racks - < 60 2-6

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