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Acrylamide in foodstuffs
Which foods are affected?
Acrylamide is mainly produced in grain and potato products that are
heated to high temperatures, such as potato crisps, chips, toast, bread
rolls, bread, fine baked goods (biscuits, gingerbread, cookies).
General
Baking biscuits
Oven chips
Tips for keeping acrylamide to a minimum
when preparing food
Keep cooking times to a minimum. Cook meals until they are
golden brown, but not too dark. Large, thick pieces of food
contain less acrylamide.
Max. 200 °C in Top/bottom heating or max. 180 °C in
Convection or hot air mode. Max. 190 °C in Top/bottom
heating or max. 170 °C in Convection or hot air mode. Egg
white and egg yolk reduce the formation of acrylamide.
Distribute thinly and evenly over the baking tray. Cook at
least 400 g at once on a baking tray so that the chips do not
dry out.
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