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en Tested for you in our cooking studio
28
Yoghurt
You can use your appliance to make your own yoghurt.
Remove accessories and shelf supports from the
cooking compartment. The cooking compartment must
be empty.
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 30 g (approx. 1 tbsp) (chilled) yoghurt.
3. Pour into cups or small jars with lids and cover.
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.
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato
products prepared at high temperatures, such as potato
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
Chips Universal pan 3
<*
210-220 20-25
Universal pan + baking tray 3+1
<*
180-190 30-35
Duchess potatoes Universal pan 3
<*
200-210 15-20
Hash browns (fried potatoes) Universal pan 3
<*
200-210 15-20
Potato wedges Universal pan 3
<*
190-210 20-25
Baked goods, frozen
Rolls, baguettes Universal pan 3
<*
180-190 10-15
Baked goods, prebaked
Part baked white bread Universal pan 3
<*
180-190 15-20
Universal pan + wire rack 3+1
<*
160-170 20-25
Fried foods, frozen
Fish fingers Universal pan 3
<*
200-210 15-20
Chicken nuggets Universal pan 3
<*
170-180 20-25
Lasagne, frozen
Lasagne, 400 g Wire rack 2
<*
180-190 35-40
Lasagne, 1200 g Wire rack 2
<*
180-190 40-50
Lasagne, chilled
Lasagne, 400 g Wire rack 2
<*
170-180 25-30
Lasagne, 1200 g Wire rack 2
<*
170-180 30-35
Food Dish Shelf
position
Type of
heating
Temperature
in °C
Time
in minutes
* Preheat.
Dish Accessories/cookware Shelf position Heating
function
Tempera-
ture in °C
Cooking time
Yoghurt Cup/jar Cooking compart-
ment floor
^
- 4-5h
Tips for keeping acrylamide to a minimum
General ■ Keep cooking times as short as possible.
■ Cook food until it is golden brown, but not too dark.
■ Large, thick pieces of food contain less acrylamide.
Baking With top/bottom heating at max. 200 °C.
With hot air at max. 180 °C.
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