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What sort of foods are Acrylamide forms mostly in grain and potato
afected? products that are prepared at high temperatures,
e.g.:
crisps, chips,
toast, rolls, bread,
baked goods made from shortcrust pastry (speciality
biscuits and cakes).
What can you do? You can avoid high levels of acrylamide when baking,
frying and grilling.
The following recommendations were published by
AID
1
and BMVEL
2
to help you minimise acrylamide
levels:
In general Keep cooking times as short as possible.
„Brown rather than burn“ – cook food only until it is
golden brown.
The larger and thicker the food is, the less
acrylamide it contains.
Baking Set the temperature to a maximum of 200 ºC when
using the top/bottom heating setting, and to a
maximum of 180 ºC for the 3D-hot air setting.
Cookies: Set the temperature to a maximum of 190 ºC
when using the top/bottom heating setting, and to a
maximum of 170 ºC for the 3D-hot air setting. The
presence of egg or egg yolk in a recipe reduces the
formation of acrylamide.
Spread oven chips evenly over the baking sheet in
one layer where possible. To prevent the food from
drying out quickly, place at least 400 g on each
baking sheet.
1
AID “Acrylamide“ information leaflet, published by AID (German
Evaluation and Information Service for Nutrition, Agriculture and
Forestry) and BMVEL (German Federal Ministry for Consumer
Protection, Food and Agriculture), as at 12/02,
Internet: http://www.aid.de.
2
BMVEL press release 365, as at 4.12.2002,
Internet: http://www.verbraucherministerium.de