Gaggenau BS 464 610, Use And Care Manual

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Preparing yoghourt
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You can even prepare your own yogurt in the
combination steam oven.
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Heat pasteurized milk to 195°F (90°C) on the
burner in order to prevent a disturbance of the
yogurt cultures. Ultra-high-heated milk (H-milk) does
not have to be heated. (Note: if you want to make
yogurt with cold milk, the resting period is longer).
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NB! Leave milk cool to 105°F (40°C) in the water
bath so as not to destroy the yogurt cultures.
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Stir natural yogurt into the milk with active yogurt
cultures (1 - 2 teaspoons of yoghourt for every
100 ml).
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For yogurt enzymes, heed the package instructions.
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Fill the yogurt into clean jars.
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You can disinfect the clean jars in your combination
steam oven at 212°F (100°C) and 100% humidity
for 20 - 25 min before you pour the yogurt in. Make
sure to let the jars and the cooking compartment
cool off before you pour the yogurt into them and
place the jars in the appliance.
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After preparation, put the yogurt in the refrigerator.
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To make thicker yogurt, add skin milk powder to the
milk before heating (1-2 tablespoons per liter).
Preparing bulky food
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For the preparation of bulky foods, you can also
remove the side slide-in tray.
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To do this, loosen the knurled screws at the front of
the slide-in tray and pull the tray out toward the
front.
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Place the wire rack directly on the bottom of the
cooking compartment and place the food or the
roasting dishes on the wire rack. Do not place the
food or the roasting dishes directly on the
enameled bottom.
Acrylamide in foodstuffs
Which foods are affected?
Acrylamide is mainly produced in grain and potato
products that are heated to high temperatures, such as
chips, fries, toast, rolls, bread, fine baked goods
(cookies, gingerbread, Christmas spice cookies).
Food Cooking container Temperature
in °F (°C) Humidity
in % Cooking
time in min. Observations
Yogurt approach
(in sealed jars) unperforated 115 (45) 100 300 - 360 Recipe tip: if you use the yogurt approach
with fruit puree, jam, honey, vanilla or choc-
olate flavoring, then you may need to
extend the preparation time.
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 con-
tain less acrylamide.
Baking With hot air at max. 355° F (180 °C).
Cookies Egg or egg yolk reduces the production of
acrylamide. Spread out a single layer
evenly on the baking tray.
Oven
French fries Cook at least 400 g at once on a baking
tray so that the fries do not dry out.