Bosch Hot Plate - Manual (Page 28)

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Acrylamide in foodstuffs
Experts are currently discussing how harmful
acrylamide is in food. We have compiled this
information for you, based on the results of current
research.
Acrylamide is mainly produced in grain and potato
products heated at high temperatures, such as potato
crisps, chips, toast, rolls, bread,
baked goods made from shortcrust pastry (biscuits,
gingerbread, cookies).
General When roasting and deep frying, use potatoes that are as fresh as
possible. They must not have sprouted or have any green parts.
Do not store potatoes at temperatures below 8 ºC.
Cook meals until they are golden brown, not too dark.
Keep roasting and deepĆfrying times to a minimum.
Large, thick pieces of food contain less acrylamide.
Frying Fat should not be hotter than 175 ºC. Check the temperature
with an external fat thermometer.
The ratio of deepĆfried food/fat should be between 1:10 and
1:15, e.g. 100 g chips in 1.5 l oil.
Soak potatoes for one hour before deep frying.
Roasting in the pan Boil potatoes before roasting them. For raw potatoes, use
margarine instead of oil.
A surface thermometer is useful for checking the surface
temperature in the pan, (order number 0900.0519 from testo).
We recommend: Heat the roasting pan at heat setting 9. Once
the pan reaches 150 ºC, turn the heat back down to the setting
desired for the remaining cooking time.
Which foods are affected?
Tips for reducing
acrylamide in food
production