64
en-us
Tables and tips
Acrylamide in foodstuffs
Which foods are affected?
Acrylamide is mainly produced in grain and potato
products that are heated to high temperatures, such as
chips, fries, toast, rolls, bread, fine baked goods
(cookies, gingerbread, Christmas spice cookies).
Ossobuco
Roasting
dish
1
430/285*
(220/140*)
U
Searing
+ 60
- 90
Sear meat and vegetables; use the
roasting setting for this. Pour in liquid
and turn heat down, cook covered for
60
- 90
minutes. Turn once.
Viennese boiled
beef
Roasting
dish
1
430/265*
(220/130*)
U
Searing
+ 210
- 240
Sear halved onions, add vegetables
briefly and fill up with liquid. Bring to
a boil, season, and add beef. The
meat should be completely covered
with liquid. Put roasting lid on and
continue cooking at 265°F (130°C).
Venison ragout
Roasting
dish
1
430/265
- 285*
(220/130
-
140*)
U
Searing
+ 60
- 100
Sear meat and other ingredients; use
the roasting setting for this. Pour in
liquid and turn heat down, depending
on the type of meat and size of the
pieces of meat, cook for 60
- 100
min-
utes.
Roulades
Roasting
dish
1
430/250*
(220/120*)
U
Searing
+ 60
- 90
Sear roulades portion by portion; use
the roasting setting for this.
Tortillas
Roasting
dish
1
345
(175)
U
Searing
+ 10
- 15
Sear all ingredients but for the eggs
in the roasting dish, then pour the
eggs over the top and continue cook-
ing until the tortilla is firm.
Farmers'
omelette
Roasting
dish
1
345
(175)
U
Searing
+ 10
- 15
Sear all ingredients but for the eggs
in the roasting dish, then pour the
eggs over the top and continue cook-
ing until the farmers' omelette is firm.
Stuffed pep-
pers,
vegetarian
Roasting
dish
1
390
(200)
U
30
Recipe tip: fill with cooked rice, Ebly
wheat or lentils and onions, cheese,
herbs and spices.
Chili con carne
Roasting
dish
1
430/265*
(220
/ 130*)
U
Searing
+ 60
- 90
Dish
Accessories Level Temperature
in °F (°C)
Type of
heating
Cooking
time in min.
Observations
** Brown the meat at high temperature, switch back to a lower temperature for further cooking.
Tips for keeping acrylamide to a minimum when
preparing food
General
Keep cooking times as short as possi-
ble. Cook food until it is golden
brown, but not too dark. Large, thick
pieces of food contain less acryl-
amide.
Baking
With hot air at max. 355° F (180
°C).
Cookies
Egg or egg yolk reduces the produc-
tion of acrylamide. Spread out a sin-
gle layer evenly on the baking tray.
Oven
French fries
Cook at least 400 g at once on a bak-
ing tray so that the fries do not dry
out.
Tips for keeping acrylamide to a minimum when
preparing food
Summary of Contents for BO 451 612
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