en
Tested for you in our cooking studio
52
Dessert
You can prepare various desserts easily using your
appliance.
Making yoghurt
Remove accessories and shelf supports from the
cooking compartment. The cooking compartment must
be empty. Do not open the appliance door while the
appliance is in operation.
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 150 g (chilled) yoghurt.
3.
Pour into cups or small jars and cover with cling film.
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.
Making rice pudding
1.
Weigh the rice and add 2.5 times as much milk.
2.
Fill a bowl with the rice and milk so that the mixture
is max. 2.5 cm deep.
You can also use the universal pan for large
quantities.
3.
Use the settings indicated in the table.
4.
Stir after cooking.
The remaining milk is quickly absorbed.
Compote
Weigh the fruit and add approx.
Y
as much water. Add
sugar and spices to taste. Use the settings indicated in
the table.
Crème caramel and crème brûlée
Pour the mixture into the moulds to a thickness of 2-
3 cm. Place the moulds directly into the perforated
steam container (size XL). A bain marie is not required.
Use the settings indicated in the table.
Food which would normally be prepared in a bain marie
should always be covered with foil.
If the moulds are made from very thick material, this
may extend the cooking time.
Potato products, frozen
Potato rösti
Universal pan
3
„
200-220
-
25-35
Potato pockets, filled
Universal pan
3
„
190-210
-
20-30
Croquettes
Universal pan
3
„
200-220
-
25-35
Chips
Universal pan
3
„
190-210
-
25-35
Chips, 2 levels
Universal pan + baking tray
3+1
…
190-210
-
30-40
Rice
Basmati rice, 1:1.5
Cookware, flat
3
‹
100
-
20-30
Long-grain rice, 1:1.5
Cookware, flat
3
‹
100
-
20-30
Brown rice, 1:1.5
Cookware, flat
3
‹
100
-
35-45
Parboiled rice, 1:1.5
Cookware, flat
3
‹
100
-
15-20
Risotto, 1:2
Cookware, flat
3
‹
100
-
25-35
Cereals
Couscous, 1:1
Cookware, flat
3
‹
100
-
6-10
Millet, whole, 1:2.5
Cookware, flat
3
‹
100
-
25-35
Polenta/corn semolina, 1:5
Cookware, flat
3
‹
100
-
7-10
Pearl barley, 1:3
Cookware, flat
3
‹
80-100
-
20-45
Lentils, 1:2
Cookware, flat
3
‹
100
-
35-50
Cannellini beans, white, pre-softened;
1:2
Steam container
3
‹
100
-
65-75
Semolina dumplings
Steam container
3
‹
95
-
6-10
Egg
Egg custard with 2 eggs
Cookware, uncovered
2
‹
80
-
14-16
Eggs, hard-boiled
Steam container
3
‹
100
-
10-12
Eggs, soft-boiled
Steam container
3
‹
100
-
5-8
Dish
Accessories/cookware
Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in
mins.
