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THE EASIEST WAY TO SELF-IMPORT APPLIANCES DIRECT FROM EUROPE.
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en
41
Desserts
You can use your appliance to quickly prepare
delicious desserts.
Observe the notes in the settings table.
Rice pudding
Add milk in the indicated ratio. For example, with a ratio
of 1:2.5, use 250 ml of milk for every 100 ml of
pudding rice.
Acrylamide in foodstuffs
Which foods are affected?
Acrylamide is mainly produced in grain and potato
products that are heated to high temperatures, such as
crisps, chips, toast, bread rolls, bread, fine baked
goods (biscuits, gingerbread, cookies).
Dish
Cookware
Shelf position
Heating
function
Microwave
setting
Steam setting Cooking time
in min
Crème caramel
Glass tray
3
"
-
3
40-50
Dampfnudeln (yeast dump-
lings)
Glass tray
3
"
-
2
20-25
Rice pudding 1:2.5
Cookware, covered
3
"
-
3
30-40
Fruit, compote, 500 g
Cookware, covered
3
"
-
3
9-12
Microwave popcorn, 1 x 100 g
bag
Cookware, covered
0
!
600
-
3-5
Desserts, e.g. blancmange
(instant) 500 ml*
Cookware, covered
0
!
600
-
6-8
*Stir occasionally
Tips for keeping acrylamide to a minimum when preparing food
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
Use hot air at no higher than 180 °C; egg or egg yolk reduces the production of acrylamide.
Biscuits
Use hot air at no higher than 180 °C; egg or egg yolk reduces the production of acrylamide.
Oven chips
Spread out a single layer evenly on the accessory. Cook at least 400 g each time so that the chips do not dry out.
