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Tested for you in our cooking studio en
51
Yogurt
You can make your own yogurt using your appliance.
Making yoghurt
Remove accessories and shelf supports from the
cooking compartment. The cooking compartment must
be empty. Do not open the appliance door while the
appliance is in operation.
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 150 g (chilled) yoghurt.
3. Pour into cups or small jars and cover with cling film.
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.
Type of heating used:
■ T Dough proving
Eco heating functions
Hot air eco and Top/bottom heating eco are intelligent
heating functions that allow you to gently cook meat,
fish and baked items. The appliance optimally controls
the supply of energy to the cooking compartment.The
food is cooked in phases using residual heat. This
means that it remains more succulent and browns less.
Depending on the method of preparation and the type
of food, it is possible to save energy. If you open the
appliance door before the food has finished cooking or
if you preheat the appliance, you may not be able to
achieve this result.
Only use genuine accessories for your appliance.
These have been tailored to the cooking compartment
and the operating modes of your appliance.Remove
any accessories that are not being used from the
cooking compartment.
Place the food into the empty cooking compartment
before the oven is heated up. For Hot air eco, select a
temperature of between 125 and 275 °C, and for Top/
bottom heating eco, select a temperature of between
150 and 250 °C. Always keep the appliance door
closed when cooking. Only cook on one level when
using this function.
The Hot air eco heating function is used to measure
both the energy consumption in air recirculation mode
and the energy efficiency class. The Top/bottom
Parboiled rice, 1:1,5 cookware, flat 1 S 100 15-20
Risotto, 1:2 cookware, flat 1 S 100 25-35
Cereals
Couscous, 1:1 cookware, flat 1 S 100 6-10
Millet, whole, 1:1,25 cookware, flat 1 S 100 25-35
Polenta, 1:5 cookware, flat 1 S 100 20-45
Egg
Hard-boiled eggs steam container, perforated 2 S 100 9-11
Soft-boiled eggs steam container, perforated 2 S 100 6-8
Dessert
Crème Brulée individual moulds 1 S 85 20-30
Crème caramel individual moulds 1 S 85 25-35
Soufflé individual moulds 1 S 100 40-45
Yeast dumplings universal pan 1 S 100 25-30
Rice pudding, 1:2,5 universal pan 1 S 100 25-35
Fruit compote, 1/3 water universal pan 1 S 100 10-20
Complete meal
Frozen salmon fillet steam container, solid, size S 3 S 100 20
Broccoli, florets steam container, perforated, size XL 2 S 100 9
Potatoes boiled steam container, perforated, size S 3 S 100 25
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
Dish Cookware Shelf position Type of
heating
Tempera-
ture in °C
Cooking
time in hours
Yoghurt individual moulds cooking compartment floor T 35-40 5-6
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