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en Tested for you in our cooking studio
28
Desserts
You can make your own soufflés and yogurt using your
appliance.
Soufflés
You can also prepare soufflés in a water bath in the
universal pan. To do so, slide the universal pan in at
level 2.
Yogurt
Remove accessories and shelves 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 cool down to 40 °C.
It is sufficient to heat UHT milk to 40 °C.
2. Stir in 150 g (chilled) yogurt.
3. Pour into cups or small jars and cover with cling film.
4. Place the cups or jars onto the cooking
compartment floor and set as indicated in the table.
5. After preparation, leave the yogurt 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).
Oven chips, Croquettes, frozen Universal pan 3 : 190-210 25-35
Oven chips, frozen, 2 levels Universal pan + baking tray 3+1 : 190-210 30-40
Hash browns, frozen Universal pan 2 : 210-230 30-40
Fish fingers, frozen Universal pan 3 : 200-220 20-25
Chicken nuggets, frozen Universal pan 3 : 190-210 20-25
Lasagna, chilled, 500g Ovenproof dish on wire rack 2 : 180-200 30-40
Lasagna, chilled, 1,5kg Ovenproof dish on wire rack 2 : 190-210 35-45
Lasagna, frozen, 500g Ovenproof dish on wire rack 2 : 180-200 45-55
Lasagna, frozen, 1,5kg Ovenproof dish on wire rack 2 : 170-190 75-85
Food Dish Shelf posi-
tion
Type of heat-
ing
Temperature
in °C
Time in minutes
Food Dish Shelf position Type of heating Temperature
in °C
Time in mins
Yoghurt Individual moulds Cooking compartment
floor
$ / ^ 50* 8 - 9h
Soufflée Individual moulds 2 % 160 - 180 35 - 45
* preheat with hot air for 15 mins; then insert the yoghurt and heat only with cooking light.
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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