Loading ...
Loading ...
Loading ...
How it works en
47
Recommended settings
Yoghurt
Meal Accessory/cookware Shelf position Type of
heating/
function
Temperature
in°C
Cooking
time,
minutes
Yoghurt Cup/jar Cooking compartment
floor
- 4–5 hours
31.12 Tips for keeping acrylamide levels to
a minimum when cooking
Acrylamide is harmful to your health and is produced
when you cook cereal and potato products at very high
temperatures.
Meal Tip
General
informa-
tion
¡ Keep cooking times as short as pos-
sible.
¡ Cook food until it is golden brown, but
not too dark.
¡ Use large, thick pieces of food. These
contain less acrylamide.
Baking ¡ Set max. top/bottom heating to
200°C.
¡ Set the temperature in hot air mode to
max.180°C.
Biscuits ¡ Brush baked items and biscuits with
egg or egg yolk. This reduces the pro-
duction of acrylamide.
Oven
chips
¡ Spread the chips out evenly and in a
single layer on the baking tray.
¡ Cook at least 400g at once on a bak-
ing tray so that the chips do not dry
out.
31.13 Slow cooking
Slow cooking is a technique for cooking food over a
long period at low temperatures. For this reason, slow
cooking is also called "low-temperature cooking".
Slow cooking is ideal for all prime cuts, e.g. tender por-
tions of beef, veal, pork, lamb or poultry, which are to
be cooked "à point". The meat will remain succulent
and tender.
Note:Slow-cooking allows lots of scope for menu plan-
ning because slow-cooked meat is easy to keep warm.
You do not have to turn the meat when cooking.
Slow cooking food
1.
Only use fresh, clean and hygienic meat without
bones.
‒ Do not use defrosted meat.
‒ Since fat develops a strong, distinct taste during
slow cooking, carefully remove the sinews and
fatty edges.
‒ You can use seasoned or marinated meat.
2.
Place the cookware onto the wire rack at level 2 in
the cooking compartment.
Use shallow cookware, e.g. a serving dish made out
of porcelain or glass.
3.
Only start operation when the cooking compartment
has fully cooled down.
4.
Preheat the cooking compartment and cookware for
approx. 15 minutes.
5.
Sear the meat on all sides on the hob at a very high
heat.
6.
Immediately place the meat into the pre-warmed
cookware in the cooking compartment.
7.
Keep the appliance door closed in order to maintain
an even cooking climate.
8.
After slow cooking, remove the meat from the cook-
ing compartment.
You can cut the meat immediately. No standing time
is required.
Due to the special cooking method, the meat looks
pink, i.e. medium rare. The colour does not mean
that the meat is raw or not sufficiently cooked.
Notes
¡ When using the slow cooking function, you cannot
delay the start of the programme by setting an end
time.
¡ The slow cooking temperature and cooking time are
dependent on the size, thickness and quality of the
meat. Settings ranges are specified for this reason.
Recommended settings
Slow cooking
Food Accessories/cook-
ware
Shelf pos-
ition
Type of
heating
Searing
time in
mins
Temperature in
°C
Cooking
time in
mins
Duck breast, 300g each Cookware without lid 2 6–8 95
1
60–70
Chicken breast fillet, 200g
each, well done
Cookware without lid 2 4 120
1
80–110
1
Preheat the appliance.
Loading ...
Loading ...
Loading ...