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Resumen del manual
If you are grilling directly on the wire rack, you should also How well cooked the bake is will depend on the size of the dish insert the baking tray at level 1. This keeps the oven cleaner. and the height of the bake. The figures in the table are only average values. Dish Accessories and oven-Level Type of Temperature Cooking time ware heating°C, grill setting in minutes Bakes Bake, sweet Ovenproof dish 2 % 180-200 40-50 Pasta bake Ovenproof dish 2 % 210-230 30-40 Gratin Potato gratin made using raw ingredients, Max. 4 cm deep Ovenproof dish 2 % 160-180 50-60 Toast Toasts browned from above 12 pieces Wire rack 4 ( 3 5-8 Preprepared products Observe the instructions on the packaging. If you line the accessories with greaseproof paper, make sure that the paper is suitable for these temperatures. Make sure the paper is a suitable size for the dish to be cooked. The cooking result greatly depends on the quality of the food. Pre-browning and irregularities can sometimes even be found on the raw product. Dish Accessories Level Type of heating Temperature in °C Cooking time in minutes Strudel, frozen Baking sheet 3 % 200-220 30-40 Chips Baking sheet 3 % 190-210 25-30 Pizza Wire rack 2 % 200-220 15-20 Pizza baguette Wire rack 3 % 200-220 20-25 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. 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 Preserving For preserving, the jars and rubber seals must be clean and intact. If possible, use jars of the same size. The information in the table is for round, one-litre jars. Caution! Do not use jars that are larger or taller than this. The lids could crack. Only use fruit and vegetables in good condition. Wash them thoroughly. The times given in the tables are a guide only. The time will depend on the room temperature, number of jars, and the quantity and temperature of the contents. Before you switch off the appliance or change the cooking mode, check whether the contents of the jars are bubbling as they should. Preparation 1. Fill the jars, but not to the top. 2. Wipe the rims of the jars, as they must be clean. 3. Place a damp rubber seal and a lid on each jar. 4. Seal the jars with the clips. Place no more than six jars in the cooking compartment. Making settings 1. Insert the universal pan at level 2. Arrange the jars on it so that they do not touch each other. 2. Pour . litre of hot water (approx. 80 °C) into the universal pan. 3. Close the oven door. 4. Set $Bottom heating. 5. Set the temperature to between 170 and 180 °C. Preserving Fruit After approx. 40 to 50 minutes, small bubbles begin to form at short intervals. Switch off the oven. After 25 to 35 minutes of residual heat, remove the preserving jars from the cooking compartment. If they are allowed to cool for longer in the cooking compartment, germs could multiply, promoting acidification of the preserved fruit. Fruit in one-litre jars When it starts to bubble Residual heat Apples, redcurrants, strawberries Cherries, apricots, peaches, gooseberries Apple puree, pears, plums Switch off Switch off Switch off approx. 25 minutes approx. 30 minutes approx. 35 minutes Vegetables As soon as bubbles begin to form in the jars, set the temperature back to between 120 and 140 °C. Depending on the type of vegetable, heat for approx. 35 to 70 minutes. Switch off the oven after this time and use the residual heat. Vegetables with cold cooking water in one-litre jars When it starts to bubble Residual heat Gherkins Beetroot Brussels sprouts Beans, kohlrabi, red cabbage Peas - approx. 35 minutes approx. 45 minutes approx. 60 minutes approx. 70 minutes approx. 35 minutes approx. 30 minutes approx. 30 minutes approx. 30 minutes approx. 30 minutes Taking out the jars After preserving, remove the jars from the cooking compartment. Caution! Do not place the hot jars on a cold or wet surface. They could suddenly burst. Acrylamide in foodstuffs Acrylamide is mainly produced in grain and potato products toast, bread rolls, bread or fine baked goods (biscuits, prepared at high temperatures, such as potato crisps, chips, gingerbread, cookies). Tips for keepi...