Acrylamide In Food - Bosch HB 23B Series Instruction Manual

Setting
Place the enamel tray at level 2. Place the jars on the tray so
1.
that they do not touch each other.
Pour half a litre of hot water (approx. 80 ºC) on the flat oven
2.
tray.
Close the oven door.
3.
Position the control knob to bottom heat position
4.
Fruit in 1 L jars
Apples, gooseberries, strawberries
Cherries, apricots, peaches, gooseberries
Apple, pear or cherry puree
Cooking vegetables
When small bubbles begin to form in the jars, adjust the
temperature to approximately 120 - 140 °C. About 35 -
70 minutes, depending on the type of vegetables. After this
time, turn off the oven to use the residual heat.
Cold cooking vegetables in 1 L jars
Peppers
Beetroot
Brussels sprouts
Beans, kohlrabi, red cabbage
Peas
Remove the jars from the oven
Remove the jars from inside the oven when cooking is finished.
Caution!
Do not place hot jars on a cold or wet surface. They could
explode.

Acrylamide in food

Acrylamide is produced especially in cereal and potato
products prepared at high temperatures, e. g., chips, toast,
rolls, bread and bakery products (biscuits, spicy biscuits,
Christmas biscuits).
Tips for preparing food with a low content in acrylamide
General
Baking
Pastries and biscuits
Oven chips
20
.
$
Keep cooking time to a minimum.
■
Brown food without toasting it too much.
■
Large, thick food products contain little acrylamide.
■
With top and bottom heat max. 200 °C
With hot air max. 180 °C.
With top and bottom heat max. 190 °C.
With hot air max. 170 °C.
Egg or egg yolk reduces acrylamide formation.
Spread in a single layer uniformly on the tray. Bake at least 400 g. per tray so that the
potatoes do not dry up
Set the temperature between 170 and 180 ºC.
5.
Jam making
After approximately 40 - 50 minutes, bubbles begin to form
rapidly. Switch the oven off
Take the jars out of the oven after approximately 25 -
35 minutes (the residual heat is used in this time). If these are
allowed to cool in the oven for more time, this could promote
the formation of germs making the jam acidic.
from when bubbles start to
appear
To switch off
To switch off
To switch off
When bubbles start to appear
120­140 ºC
-
approx. 35 minutes
approx. 45 minutes
approx. 60 minutes
approx. 70 minutes
Residual heat
approx. 25 minutes
approx. 30 minutes
approx. 35 minutes
Residual heat
approx. 35 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes