How it works
en
29
Food
Accessories/cook-
ware
Shelf posi-
tion
Type of
heating
Temperature
in °C/grill
setting
Cooking
time in mins
Potato products, frozen, e.g. chips, cro-
quettes, potato pockets, rösti
Universal pan
3
200–220
25–35
Chips, 2 levels
Universal pan
+
Baking tray
3+1
190–210
30–40
17.11 Yoghurt
You can also use your appliance to make your own
yoghurt.
Making yoghurt
1.
Remove the accessories and shelves from the
cooking compartment.
2.
Heat 1 litre of milk (3.5% fat) to 90 °C on the hob
and then leave it to cool down to 40 °C. Only heat
UHT milk to 40 °C.
3.
Stir 30 g yoghurt into the milk.
4.
Pour the mixture into small containers, e.g. small
jars with lids.
5.
Cover the containers with film, e.g. cling film.
6.
Place the containers on the cooking compartment
floor.
7.
Use the recommended settings when configuring
the appliance settings.
8.
After making the yoghurt, leave it to cool in the refri-
gerator.
Recommended settings
Yoghurt
Meal
Accessory/cookware
Shelf position
Type of
heating/
function
Temperature
in °C
Cooking
time,
minutes
Yoghurt
Cup/jar
Cooking compartment
floor
-
4–5 hours
17.12 Tips for keeping acrylamide levels to
a minimum when cooking
Acrylamide is harmful to your health and is produced
when you cook cereal and potato products at very high
temperatures.
Meal
Tip
General
informa-
tion
¡
Keep cooking times as short as pos-
sible.
¡
Cook food until it is golden brown, but
not too dark.
¡
Use large, thick pieces of food. These
contain less acrylamide.
Baking
¡
Set max. top/bottom heating to
200 °C.
¡
Set the temperature in hot air mode to
max. 180 °C.
Biscuits
¡
Brush baked items and biscuits with
egg or egg yolk. This reduces the pro-
duction of acrylamide.
Oven
chips
¡
Spread the chips out evenly and in a
single layer on the baking tray.
¡
Cook at least 400 g at once on a bak-
ing tray so that the chips do not dry
out.
17.13 Drying
You can achieve outstanding drying results for the food
using hot air. With this type of preserving, flavours are
concentrated as a result of the dehydration.
The temperature and drying time depend on the type,
moistness, ripeness and thickness of the food. The
longer you leave the food to be dried, the better it will
be preserved. The thinner you cut the slices, the
quicker the drying process will be and the more flavour
the dried food will retain. Settings ranges are specified
for this reason.
Preparation for drying
1.
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 it.
2.
If required, cut the fruit into thin pieces or slices of
equal size. Place unpeeled fruit onto the dish with
the sliced surfaces facing upwards.
Ensure that neither fruit nor mushrooms overlap on
the wire rack.
3.
Grate vegetables and then blanch them. Drain the
excess water from the blanched vegetables and
spread them evenly on the wire rack.
4.
Dry herbs on the stem. Spread the herbs out evenly
and slightly heaped on the wire rack.
5.
Turn very juicy fruit and vegetables several times.
After drying, remove the dried fruit and vegetables
from the paper immediately.
