Gaggenau BS 470 612, Инструкция по использованию и уходу

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Tables and tips
en-us
Extracting juice (soft fruits)
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You can effortlessly and cleanly extract berry juice in
the steam oven.
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Place the berries in the perforated cooking insert and
slide it into the second level from below. Slide in the
unperforated cooking insert one level below it to
collect the liquid.
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Leave the berries in the appliance until no more juice
appears.
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You can then squeeze the berries dry in a dishtowel to
preserve the last remainders of juice.
Preparing yoghourt
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You can prepare your own yogurt in the combination
steam oven.
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Heat pasteurized milk to 195°F (90°C) on the
cooktop 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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Important! 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 with active yogurt cultures into the
milk (1 - 2 teaspoons of yoghourt for every
1
/
2
cup /
100 ml).
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For yogurt enzymes, follow 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 oven cavity 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).
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
Berries perf unperfo-
rated 212 (100) 100 60 - 120
Food Cooking
container Temperature
in °F (°C) Humidity
in % Cooking
time in min. Observations
Yogurt approach
(in sealed jars) perforated 115 (45) 100 300 Recipe tip: Add fruit puree, jam,
honey, vanilla or chocolate to the
yogurt approach to flavor it.
Tips for keeping acrylamide to a minimum when
preparing food
General Keep cooking times as short as possi-
ble. Cook food until it is golden
brown, but not too dark. Large, thick
pieces of food contain less acryl-
amide.
Baking With hot air at max. 355° F (180 °C).
Cookies Egg or egg yolk reduces the produc-
tion of acrylamide. Spread out a sin-
gle layer evenly on the baking tray.
Oven
French fries Cook at least 400 g at once on a bak-
ing tray so that the fries do not dry
out.
Tips for keeping acrylamide to a minimum when
preparing food