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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.
Tested for you in our cooking studio en
29
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.
Prove dough
Your yeast dough will prove considerably more quickly
using this heating function than at room temperature
and will not dry out. Do not start the appliance if the
cooking compartment is not completely cool.
Always allow yeast dough to prove twice.Use the
settings indicated in the settings tables for the first and
second proving stages (dough fermentation stage and
final fermentation stage).
Dough fermentation
Place the dough into a heat-resistant bowl and place
this onto the wire rack. Use the settings indicated in the
table.
Do not open the appliance door while the dough is
proving, otherwise moisture will escape. Do not cover
the dough.
Condensation builds up during the proving process,
which steams up the door panel. Wipe out the cooking
compartment after dough proving.Remove any
limescale with a little vinegar and wipe with clean water.
Final fermentation
Place your dough into the oven at the shelf position
indicated in the table.
If you want to preheat the oven, the final fermentation
stage takes place outside the appliance in a warm
place.
The temperature and proving time are dependent on
the type and quantity of the ingredients. For this reason,
the values indicated in the settings table are intended
as a guide only.
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.
Tips for keeping acrylamide to a minimum
Fruit, vegetables and herbs Accessories Heating
function
Temperature in
°C
Cooking time in
hours
Pomes (apple rings, 3 mm thick, 200 g per wire rack) 1-2 wire racks
<
80 4-8
Root vegetables (carrots), grated, blanched 1-2 wire racks
<
80 4-7
Sliced mushrooms 1-2 wire racks
<
80 5-8
Herbs, washed 1-2 wire racks
<
60 2-5
Dish Accessories/cookware Shelf posi-
tion
Heating
function
Step Temperature
in °C
Cooking
time in
mins
Yeast dough, light Bowl 2
^
1. -* 25-30
Universal pan or loaf tin 2
^
2. -* 10-20
* Heat up up to 50 °C with %
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