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en Tested for you in our cooking studio
28
Tips on roasting and braising
Preprepared products
Observe the instructions on the packaging.
If you line the accessories with greaseproof paper,
make sure that the paper is suitable for these
temperatures. Make sure the paper is a suitable size for
the dish to be cooked.
The cooking result greatly depends on the quality of the
food. Pre-browning and unevenness can sometimes
even be found on the raw product.
Leave a little space between bread rolls when crisping
them up. Do not place too many bread rolls on the
accessories.
Sprinkle grated cheese over the top of your lasagne to
give it a beautiful and evenly browned finish.
The cooking compartment becomes
very dirty.
Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve
the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
The crackling is too thin. Increase the temperature or switch on the grill briefly at the end of the roasting time.
The roast looks good but the juices
are burnt.
Next time, use a smaller roasting dish and add more liquid if necessary.
The roast looks good but the juices
are too clear and watery.
Next time, use a larger roasting dish and add less liquid if necessary.
The meat gets burned during brais-
ing.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.
Food Dish Shelf
position
Type of
heating
Temperature
in °C
Time
in minutes
Pizza, frozen
Pizza with a thin base Universal pan 3
<*
200-210 10-15
Universal pan + wire rack 3+1
<*
170-180 20-25
Pizza with a thick base Universal pan 3
<*
200-210 15-20
Universal pan + wire rack 3+1
<*
170-180 20-25
Pizza-Baguette Universal pan 3
<*
170-180 25-30
Pizza, chilled
Pizza Universal pan 3
<*
200-210 10-15
Potato products, frozen
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
* Preheat.
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29
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).
Drying
You can achieve outstanding drying results with hot air.
With this type of preserving, flavours are concentrated
as a result of the dehydration.
Only use unblemished, fresh fruit, vegetables and herbs
and wash them thoroughly. Line the wire rack with
greaseproof paper or parchment paper. Drain the
excess water from the fruit and then dry the fruit
thoroughly.
If necessary, cut it into pieces of equal size or slice it
thinly. Place unpeeled fruit onto the dish with the sliced
surfaces facing upwards. Ensure that neither fruit nor
mushrooms overlap on the wire rack.
Grate vegetables and then blanch them. Drain the
excess water from the blanched vegetables and spread
them evenly on the wire rack.
Dry herbs on the stem. Spread the herbs out evenly and
slightly heaped on the wire rack.
Use the following shelf positions for drying:
■ 1 wire rack: Position 3
■ 2 wire racks: Positions 3 + 1
Turn very juicy fruit and vegetables several times. After
drying, remove the dried food from the paper
immediately.
In the table, you will find settings for drying various
foodstuffs. The temperature and drying time are
dependent on the type, moisture, ripeness and
thickness of the food. The longer you leave the food to
be dried, the better it will be preserved. The more thinly
you slice the food, the more quickly it will dry and the
more flavour it will retain.For this reason, the table
specifies setting ranges.
If you wish to dry food that is not listed in the table, you
should use the settings listed in the table for similar
food as reference.
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.
Biscuits With top/bottom heating at max. 190 °C.
With hot air at max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Oven chips Spread out a single layer evenly on the baking tray. Cook approx. 400-600 g at once on a baking tray so
that the chips do not dry out and become crunchy.
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