Bread And Frozen Potato Air Fryer Cannot Cook Over 200 Degrees

Bread And Frozen Potato Air Fryer Cannot Cook Over 200 Degrees

More families are making simple cooking with the Airfryer. However, recent research has shown that bread and french fries require special attention when using the Airfryer.

The Ministry of Food and Drug Safety, the Food and Drug Safety Evaluation Institute confirmed the harmful substances of food cooked with air fryers and infrared cookers, and confirmed that it is generally safe. However, bread and french fries are air fryers that need to be careful because acrylamide production can increase when cooked for a long time at high temperatures.

The evaluator investigated the effect of the cooking method using hot air or infrared rays of the air fryer and the infrared cooker on the production of acrylamide and benzopyrene.

Analysis of the amount of benzopyrene and acrylamide produced by varying the cooking temperature and time for △ pork belly △ salmon △ bread △ frozen potatoes, which are known to produce harmful substances well in the cooking process.

As a result of the investigation, the amount of acrylamide and benzopyrene produced was generally safe.

Pork and salmon are not detected at all levels of airfryer (180~200℃) and time (10-40 minutes), and all temperatures (high, medium, low) and time (5-20 minutes) of infrared cooker are undetectable. It was confirmed that.

On the other hand, when bread and frozen potatoes were cooked at high temperatures over 200℃ for a long time with an air fryer, the amount of acrylamide produced increased. When the bread was cooked for 24 minutes at 180°C or 16 minutes at 190°C, and the frozen potato was cooked for more than 40 minutes at 190°C, acrylamide exceeded the EU recommended standards (0.05mg/kg of bread and 0.5mg/kg of frozen potato).

Based on the results of this survey, the Ministry of Food and Drug Safety (KFDA) said, "It is desirable to use Airfryer by keeping the recommended cooking temperature and time for each food." When cooking air fryers, it is safe to cook french fries (up to 500g) within 30 minutes at a maximum of 190℃ and toast (up to 32g) within 20 minutes at a maximum of 180℃ or 15 minutes at 190℃. French fries do not exceed the European Union's recommended standards for acrylamide from 200°C to 30 minutes, but when cooked above 200°C, they become harder, less texture, and more harmful ingredients are produced, which is not recommended.