Siemens HX9S7RI40N, Instruction Manual

en

        Tested for you in our cooking studio

46

Yoghurt

You can use your appliance to make your own yoghurt.

Remove accessories and shelf supports 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 leave it to cool down to 40 °C.

It is sufficient to heat UHT milk to 40 °C.

2.

Stir in 30 g (approx. 1 tbsp) (chilled) yoghurt.

3.

Pour into cups or small jars with lids and cover.

4.

Place the cups or jars onto the cooking 

compartment floor and use the settings indicated in 

the table.

5.

After making the yoghurt, leave it 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).

Slow cooking

Slow cooking is a technique for cooking food over a 

long period at low temperatures. For this reason, it is 

also called "low-temperature cooking".
Slow cooking is ideal for all prime cuts (e.g. tender 

portions of beef, veal, pork, lamb or poultry) which are 

to be cooked "à point". The meat will remain succulent 

and tender.
The benefit of this cooking method is that it allows lots 

of scope for menu planning because slow-cooked meat 

is easy to keep warm. You do not have to turn the meat 

when cooking. Keep the appliance door closed in order 

to maintain an even cooking climate.
Only use fresh, clean and hygienic meat without bones. 

Carefully remove sinews and fat from around the edge. 

Fat develops a strong, distinct taste during slow 

cooking. You can also use seasoned or marinated 

meat. Do not use defrosted meat.
Meat can be carved immediately following slow 

cooking. No standing time is required. Due to the 

special cooking method, the meat looks pink, but is not 

raw or undercooked.
The slow cooking temperature and cooking time are 

dependent on the size, thickness and quality of the 

meat. For this reason, the table specifies setting ranges.

Note: 

Delayed-start operation with an end time is not 

possible when slow cooking.

Cookware

Use shallow cookware, e.g. a glass/porcelain serving 

dish. Place the cookware into the cooking compartment 

to preheat it.
Always place the uncovered cookware onto the wire 

rack at level 2.
You can find additional information in the tips on slow 

cooking attached to the settings table.
Only start operation when the cooking compartment 

has fully cooled down. Allow the cooking compartment 

to warm up for approx. 15 minutes with the cookware 

inside.
Sear the meat on the hotplate at a very high heat and 

for a sufficiently long time on all sides, even on the 

ends. Place into the preheated cookware right away. 

Place the cookware containing the meat into the 

cooking compartment once again and cook slowly.

Dish

Accessories/cookware

Shelf position

Heating 

function

Tempera-

ture in °C

Cooking time

Yoghurt

Cup/jar

Cooking compart-

ment floor

4

-

4-5h

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.