23
Preprepared products
Observe the instructions on the packaging.
If you line the accessories with greaseproof paper, make sure
that the paper is suitable for these temperatures. Make sure the
paper is a suitable size for the dish to be cooked.
The cooking result greatly depends on the quality of the food.
Pre-browning and irregularities can sometimes even be found
on the raw product.
Special dishes
Low temperatures are particularly good for preparing yeast
dough and home-made yoghurt.
Remove the accessories from the oven.
Preparing yoghurt
1.
Bring 1 litre of milk (3.5% fat) to the boil, let it cool to 40 °C.
2.
Add 150 g yoghurt (from the refrigerator) to the milk and stir
well.
3.
Pour into small sealable jars and cover with cling film.
4.
Place the jars on a wire rack and slide in at level 1.
5.
Set the baking temperature to 50 °C and continue as
indicated.
Proving yeast dough
1.
Prepare the yeast dough as usual, place it in a heat-resistant
ceramic dish and cover with a lid.
2.
Preheat the oven as indicated.
3.
Close the oven door and allow the yeast dough to prove in
the oven.
Preserving
For preserving, the jars and rubber seals must be clean and
intact. If possible, use jars of the same size. The information in
the table is for round, one-litre jars.
Caution!
Do not use jars that are larger or taller than this. The lids could
crack.
Only use fruit and vegetables in good condition. Wash them
thoroughly.
The times given in the tables are a guide only. The time will
depend on the room temperature, number of jars, and the
quantity and temperature of the contents. Before you switch off
the appliance or change the cooking mode, check whether the
contents of the jars are bubbling as they should.
Preparation
1.
Fill the jars, but not to the top.
2.
Wipe the rims of the jars, as they must be clean.
3.
Place a damp rubber seal and a lid on each jar.
4.
Seal the jars with the clips.
Place no more than six jars in the cooking compartment.
Making settings
1.
Insert the universal pan at level 2. Arrange the jars on it so
that they do not touch each other.
2.
Pour ½ litre of hot water (approx. 80 °C) into the universal
pan.
3.
Close the oven door.
4.
Set
$
Bottom heating.
5.
Set the temperature to between 170 and 180 °C.
Preserving
Fruit
After approx. 40 to 50 minutes, small bubbles begin to form at
short intervals. Switch off the oven.
After 25 to 35 minutes of residual heat, remove the preserving
jars from the cooking compartment. If they are allowed to cool
for longer in the cooking compartment, germs could multiply,
promoting acidification of the preserved fruit.
Dish
Accessories
Level
Type of
heating
Temperature in
°C
Cooking time
in minutes
Strudel, frozen
Baking sheet
3
%
200-220
30-40
Chips
Baking sheet
3
%
190-210
25-30
Pizza
Wire rack
2
%
200-220
15-20
Pizza baguette
Wire rack
3
%
200-220
20-25
Dish
Ovenware
Type of
heating
Temperature
Cooking time
Yoghurt
Sealable yoghurt
jars
1
%
50 °C
6-8 hours
Proving yeast dough
Place the heat-
resistant dish
on the oven floor
%
preheat to 50 °C
Switch off the appliance and
place the yeast dough in the
oven
5-10 minutes
20-30 minutes
Fruit in one-litre jars
When it starts to bubble
Residual heat
Apples, redcurrants, strawberries
Switch off
approx. 25 minutes
Cherries, apricots, peaches, gooseberries
Switch off
approx. 30 minutes
Apple purée, pears, plums
Switch off
approx. 35 minutes
