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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.
Defrosting
The defrosting time depends on the amount and type of food.
Observe the instructions on the packaging.
Take food out of its packaging and place in suitable ovenware
on the wire rack.
Place poultry with the breast side to the plate.
Drying
Use undamaged fruit and vegetables only and wash them
thoroughly.
Drain off any excess water from fruit and vegetables and dry
them.
The baking tray is placed at level 3,
the wire rack is placed at level 1.
Line the baking tray and the wire rack with greaseproof or
parchment paper.
Turn very juicy fruit or vegetables several times. Remove fruit
and vegetables from the paper as soon as they have dried.
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato products
prepared at high temperatures, such as potato crisps, chips,
toast, bread rolls, bread or fine baked goods (biscuits,
gingerbread, cookies).
Dish
Ovenware
Type of
heating
Temperature
Cooking time
Yoghurt
Sealable yoghurt jars
1
%
50 °C
6-8 hours
Proving yeast dough
Place the heat-resist-
ant 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
Frozen food
Accessories Level
Type of
heating
Temperature
e.g. cream cakes, buttercream cakes, gateaux with chocolate or
sugar icing, fruit, chicken, sausage and meat, bread and bread
rolls, cakes and other baked items
Wire rack
2
"
The temperature selector
remains switched off
Fruit and vegetables
Level
Type of
heating
Temperature, °C
Cooking time, hours
600 g apple rings
1+3
"
80
approx. 5
800 g pear slices
1+3
"
80
approx. 8
1.5 kg damsons or plums
1+3
"
80
approx. 8-10
200 g herbs, washed
1+3
"
80
approx. 1½
Tips for keeping acrylamide to a minimum when preparing food
General
■
Keep cooking times to a minimum.
■
Cook meals until they are golden brown, but not too dark.
■
Large, thick pieces of food contain less acrylamide.
Baking
With top/bottom heating max. 200 °C.
With 3D hot air or hot air max.180 °C.
Biscuits
With top/bottom heating max. 190 °C.
With 3D hot air or hot air max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Oven chips
Spread evenly over the baking tray, in a single layer. Bake at least 400 g per baking tray
so that the chips do not dry out
