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en Tested for you in our cooking studio
58
Dessert
You can prepare various desserts easily using your
appliance.
Making yoghurt
Remove accessories and shelf supports from the
cooking compartment. The cooking compartment must
be empty. Do not open the appliance door while the
appliance is in operation.
1. Heat 1 litre of milk (3.5% fat) to 90 °C on the hob
and then leave it to cool down to 40 °C.
It is sufficient to heat UHT milk to 40 °C.
2. Stir in 150 g (chilled) yoghurt.
3. Pour into cups or small jars and cover with cling film.
4. Place the cups or jars onto the cooking
compartment floor and use the settings indicated in
the table.
5. After making the yoghurt, leave it to cool in the
refrigerator.
Making rice pudding
1. Weigh the rice and add 2.5 times as much milk.
2. Fill a bowl with the rice and milk so that the mixture
is max. 2.5 cm deep.
You can also use the universal pan for large
quantities.
3. Use the settings indicated in the table.
4. Stir after cooking.
The remaining milk is quickly absorbed.
Compote
Weigh the fruit and add approx. Y as much water. Add
sugar and spices to taste. Use the settings indicated in
the table.
Crème caramel and crème brûlée
Pour the mixture into the moulds to a thickness of 2-
3 cm. Place the moulds directly into the perforated
steam container (size XL). A bain marie is not required.
Use the settings indicated in the table.
Food which would normally be prepared in a bain marie
should always be covered with foil.
If the moulds are made from very thick material, this
may extend the cooking time.
Dampfnudeln (steamed bread rolls)
Prepare the yeast dough according to your recipe
without cooking. Place the shaped balls into a greased,
perforated steam container (size XL), and allow them to
prove. Use the settings indicated in the table.
Recommended setting values
Types of heating used:
■ ‹ Steam cooking
■ Œ Dough proving
Egg
Egg custard with 2 eggs Cookware, uncovered 2
‹
80 - 14-16
Eggs, hard-boiled Steam container 3
‹
100 - 10-12
Eggs, soft-boiled Steam container 3
‹
100 - 5-8
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in
mins.
Dish Accessories Shelf position Type of
heating
Temperature in
°C/ dough prov-
ing setting
Cooking
time in
mins.
Crème Brulée Individual moulds 3
‹
85 20-30
Crème caramel Individual moulds 3
‹
85 25-35
Dampfnudeln Universal pan 3
‹
100 20-30
Yoghurt Individual moulds Cooking compart-
ment floor
Œ
1 300-360
Rice pudding, 1:2.5 Universal pan 3
‹
100 35-45
Fruit compote, 1/3 water Universal pan 3
‹
100 10-20
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