One thing to note -- it's incorrect to assume that 120C (~248F) is the temperature at which acrylamide "begins" forming. Acrylamide does form at lower temperatures, and the rate and amount that is formed depends on the environment in which it is heated (e.g. dry/wet or open/closed vessel), as well the contents of the food itself (the sugars and amino acids in particular).
For example, based on the studies I've looked at, dry conditions form significantly more acrylamide than moist ones. Steam-assisted baking will reduce acrylamide production for instance (compared to non-steam-assisted).
You can read about a particular model study here on the formation of acrylamide below 100C in prunes.
The bottom line is that there is no method so far to guarantee that absolutely 0 acrylamide will be formed -- too many variables are at play. However, you can reduce acrylamide formation greatly by taking down some of the biggest players, like high temperatures and low moisture content.