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31
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).
Drying
You can achieve outstanding drying results with
CircoTherm. With this type of preserving, flavours are
concentrated as a result of the dehydration.
Only use unblemished 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 dry it.
If necessary, cut it into equal chunks or thin slices.
Place unpeeled fruit onto the dish with the sliced
surfaces facing upwards. Ensure that neither fruit nor
mushrooms overlap on the wire rack.
Grate vegetables and then blanch them. Drain the
blanched vegetables thoroughly and spread them
evenly on the wire rack.
Dry herbs on the stem. Position the herbs evenly and
slightly heaped on the wire rack.
Use the following shelf positions for drying:
■
1 wire rack: Level 2
■
2 wire racks: Level 3+1
Turn very juicy fruit and vegetables several times. After
drying, remove the dried fruit and vegetables from the
paper immediately.
The table contains settings for drying various foodstuffs.
The temperature and drying time are dependent on the
type, moisture, ripeness and thickness of the food to be
dried. The longer you leave the food to be dried, the
better it will be preserved. The thinner the slices are, the
quicker the drying process will be and the more flavour
the dried food will retain. Settings ranges are specified
for this reason.
If you want to dry food that is not listed in the table, you
should use similar foodstuffs in the table as a reference.
Food
Dish
Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Time in
minutes
Yoghurt
Individual moulds
Cooking
compart-
ment floor
‚
50
6 - 7h
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.
Biscuits
With top/bottom heating at max. 190 °C.
With hot air at max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Oven chips
Spread out a single layer evenly on the baking tray. Cook approx. 400-600 g at once on a baking tray so
that the chips do not dry out and become crunchy.
Fruit, vegetables and herbs
Accessories
Insertion
level
Type of
heating
Tempera-
ture in °C
Time
Pomes (apple rings, 3 mm thick, 200 g per
wire rack))
1-2 wire racks
steht im
Text
‚
80
4 - 8 h
Root vegetables (carrots), grated, blanched
1-2 wire racks
steht im
Text
‚
80
4 - 7 h
