45
Special dishes
Low temperatures are particularly good for preparing yeast
dough and home-made yoghurt.
Remove the accessories from the oven.
Preparing yoghurt
1.
Bring 1 litre of milk (3.5% fat) to the boil, let it cool to 40 °C.
2.
Add 150 g yoghurt (from the refrigerator) to the milk and stir
well.
3.
Pour into small sealable jars and cover with cling film.
4.
Place the jars on a wire rack and slide in at level 1.
5.
Set the baking temperature to 50 °C and continue as
indicated.
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.
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).
Test dishes
These tables have been produced for test institutes to facilitate
the inspection and testing of the various appliances.
In accordance with EN 50304/EN 60350 (2009) and IEC
60350.
Baking
German apple pie:
Change the position of the dark springform cake tin, slide in
diagonally.
Cakes in a metal springform cake tin:
Bake on level 1 with
%
Top/bottom heating Place the
springform cake tins on the baking tray instead of on the wire
rack.
Dish
Ovenware
Type of
heating
Temperature
Cooking time
Yoghurt
Sealable yoghurt
jars
1
%
50 °C
6-8 hours
Proving yeast dough
Place the heat-
resistant 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
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
Dish
Accessories and oven-
ware
Level
Type of
heating
Temperature,
°C
Cooking time
in minutes
Viennese whirls
Aluminium baking tray
1
%
170-190
20-30
Small cakes
Aluminium baking tray
1
%
160-180
25-35
Hot water sponge cake
Springform cake tin
2
%
160-180
30-40
German apple pie
Aluminium baking tray + 2
springform cake tins
dia. 20 cm*
1
%
200-220
60-70
* Place the ovenware diagonally on the accessories.
