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Tested for you in our cooking studio en
31
Baking in the top oven
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).
Pizza, frozen, thick base, 2 levels Universal pan + wire rack 3+1 ‚ 190-210 20-30
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 posi-
tion
Type of heat-
ing
Temperature
in °C
Time in minutes
Pizza, frozen, thin base Wire rack 1 ƒ 180-200 10-20
Oven chips, Croquettes, frozen Universal pan 1 ƒ 200-220 25-35
Fish fingers, frozen Universal pan 1 ƒ 190-200 10-15
Chicken nuggets, frozen Universal pan 1 ƒ 190-210* 20-25
* Preheat
Meal Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins
Yoghurt Individual moulds - ˆ 100* -
A - 8-9h
Soufflé in individual moulds Individual moulds 2 ƒ 160-180 35-45
* Preheat for 15 mins; do not use rapid heat-up function.
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.
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