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Tested for you in our cooking studio
32
Tips for roasting and grilling
Yoghurt
You can use your appliance to make yoghurt.
Remove the accessories and shelf supports from the
cooking compartment. The cooking compartment must
be empty.
1.
Heat 1 litre of 3.5% fat milk to 90 °C on the hob and
then leave it to cool down to 40 °C.
Only heat UHT milk to 40 °C.
2.
Stir in 30 g (approx. 1 tbsp) of (chilled) yoghurt.
3.
Pour the mixture into cups or small jars with lids and
cover.
4.
Place the cups or jars on the cooking compartment
floor.
5.
Press the multi-function button/lamp button
=
.
6.
Close the oven door and wait for 4-5 hours until the
yoghurt is ready.
7.
Once the yoghurt is ready, leave it to cool in the
refrigerator.
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato
products heated at high temperatures, such as potato
crisps, chips, toast, rolls, bread, baked goods made
from shortcrust pastry (biscuits, gingerbread, cookies).
The table does not contain information for the
weight of the joint.
Select the next lowest weight from the instructions and extend the time.
How to tell when the roast is ready.
Use a meat thermometer (available from specialist shops) or carry out a “spoon test”. Press down on
the roast with a spoon. If it feels firm, it is ready. If the spoon can be pressed in, it needs to be cooked
for a little longer.
The roast is too dark and the crackling is
partly burnt.
Check the shelf height and temperature.
The roast looks good but the juices are burnt. Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are too
clear and watery.
Next time, use a larger roasting dish and use less liquid.
Steam rises from the roast when basted.
This is normal and due to the laws of physics. The majority of the steam escapes through the steam
outlet. It may settle and form condensation on the cooler switch panel or on the fronts of adjacent
units.
Meal
Accessories/cookware
Shelf position
Setting
Tempera-
ture in °C
Preparation
time
Yoghurt
Cup/jar
Cooking compart-
ment floor
^
-
4-5h
Recommendations for baking, roasting and grilling with low acrylamide values
General
■
Keep cooking times to a minimum.
■
Cook the food until it is golden brown. "Browned, not charred".
■
The larger and thicker the food, the less acrylamide it contains.
Oven chips
Where possible, spread out a single layer of oven chips evenly on the baking tray. To prevent the chips
from trying out quickly, cook at least 400 g on the baking tray.
