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Tested for you in our cooking studio en
31
Yoghurt
You can use your appliance to make yoghurt.
Remove the accessories and shelf supports from the
cooking compartment. The cooking compartment must
be empty.
1. Heat 1 litre of 3.5% fat milk to 90 °C on the hob and
then leave it to cool down to 40 °C.
Only heat UHT milk to 40 °C.
2. Stir in 30 g (approx. 1 tbsp) of (chilled) yoghurt.
3. Pour the mixture into cups or small jars with lids and
cover.
4. Place the cups or jars on the cooking compartment
floor.
5. Press the multi-function button/lamp button =.
6. Close the oven door and wait for 4-5 hours until the
yoghurt is ready.
7. Once the yoghurt is ready, leave it to cool in the
refrigerator.
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato
products heated at high temperatures, such as potato
crisps, chips, toast, rolls, bread, baked goods made
from shortcrust pastry (biscuits, gingerbread, cookies).
Meal Accessories/cookware Shelf position Setting Tempera-
ture in °C
Preparation
time
Yoghurt Cup/jar Cooking compart-
ment floor
^
- 4-5h
Recommendations for baking, roasting and grilling with low acrylamide values
General ■ Keep cooking times to a minimum.
■ Cook the food until it is golden brown. "Browned, not charred".
■ The larger and thicker the food, the less acrylamide it contains.
Oven chips Where possible, spread out a single layer of oven chips evenly on the baking tray. To prevent the chips
from trying out quickly, cook at least 400 g on the baking tray.
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