NL
Tested for you in our cooking studio.
Dish
Accessories/shapes
slide-in
height
confuse
mings-
method
Tempera-
ture in °C
Prepare
thing time
Yogurt
Portion Shapes
bottom bin
room
4
- *
8-9h
Soufflé in portion forms
* with(heat up to 100 °C
Portion Shapes
2
%
160-180
35-45
Acrylamide in foodstuffs
e.g. French fries, potato chips, toast, rolls, bread or fine
baked goods (biscuits, gingerbread, gingerbread).
Acrylamide mainly occurs in grain and potato
products prepared with high heat, such as
Tips for a low-acrylamide preparation of dishes
General
■
■
■
Keep cooking times as short as possible. Dishes
are golden yellow and do not get too dark. Large,
thick dishes contain less acrylamide.
Baking
With top and bottom heat, max. 200 °C.
With hot air max. 180 °C.
Cookies
With top and bottom heat, max. 190 °C.
With hot air max. 170 °C.
Egg or egg yolk reduces the formation of acrylamide.
oven chips
Distribute evenly and in one layer over the plate. Approx. Bake 400-600 g per tray, so that the potatoes
do not dry out and become crispy.
To dry
Use the following shelf heights for drying:
1 grid: height 3
2 grids: height 3+1
You can dry well with hot air. In this type of
preservation, flavorings are concentrated by removing
water.
■
■
Turn fruit and vegetables with a lot of moisture several
times. Release the dried food from the paper immediately
after drying.
Only use fruit, vegetables and herbs without defects
and wash them thoroughly. Line the roasting pan and
wire rack with parchment or parchment paper. Drain
the fruits well and dry them.
In the table you will find the settings for drying different
foodstuffs. Temperature and duration depend on the
type, humidity, maturity and thickness of the food to be
dried. The longer you let the food to be dried dry, the
better they are preserved. The thinner the cut, the faster
the end of the drying time is reached and the more
aroma the dried product retains. That is why setting
ranges are specified.
Cut them into equally sized pieces or equally thin slices.
Place unpeeled fruit on the dish with the cut sides facing
up. Make sure that both fruit and mushrooms are not
on top of each other.
Grate the vegetable and then blanch it. Let the
drain blanched vegetables and spread them
evenly on the grid.
If you want to dry even more food, please
Dry herbs along with the stem. Place the herbs
evenly in small piles on the grid.
similar foods in the table as
point of departure.
Fruit, vegetables and herbs
accessories
confuse
ming culture in °C
method
Tempera-
Length of time
in hours
Pome fruits (apple rings, 3 mm thick, 200 g per grid)
Root vegetables (carrots), grated, blanched
Mushrooms, sliced
Herbs, cleaned
1-2 grids
1-2 grids
1-2 grids
1-2 grids
:
:
:
:
80
80
80
60
4-8
4-7
5-8
2-5
34
Содержание HB373AB.0
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