Bedienungsanleitung Blaupunkt 5H26M0050 (Seite 29 von 32) (Englisch)

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Yoghurt

You can use your appliance to make your own yoghurt.

Remove accessories and shelf supports from the

cooking compartment. The cooking compartment must

be empty.

1. Heat 1 litre of milk (3.5% fat) to 90 °C on the hob

and then leave it to cool down to 40 °C.

It is sufficient to heat UHT milk to 40 °C.

2. Stir in 30 g (approx. 1 tbsp) (chilled) yoghurt.

3. Pour into cups or small jars with lids and cover.

4. Place the cups or jars onto the cooking

compartment floor and use the settings indicated in

the table.

5. After making the yoghurt, leave it to cool in the

refrigerator.

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato

products prepared at high temperatures, such as potato

crisps, chips, sliced bread, bread rolls, bread or fine

baked goods (biscuits, gingerbread, spiced biscuit).

Drying

You can achieve outstanding drying results with hot air.

With this type of preserving, flavours are concentrated

as a result of the dehydration.

Only use unblemished, fresh fruit, vegetables and herbs

and wash them thoroughly. Line the wire rack with

greaseproof paper or parchment paper. Drain the

excess water from the fruit and then dry the fruit

thoroughly.

If necessary, cut it into pieces of equal size or slice it

thinly. Place unpeeled fruit onto the dish with the sliced

surfaces facing upwards. Ensure that neither fruit nor

mushrooms overlap on the wire rack.

Grate vegetables and then blanch them. Drain the

excess water from the blanched vegetables and spread

them evenly on the wire rack.

Dry herbs on the stem. Spread the herbs out evenly and

slightly heaped on the wire rack.

Use the following shelf positions for drying:

■ 1 wire rack: Position 3

■ 2 wire racks: Positions 3 + 1

Turn very juicy fruit and vegetables several times. After

drying, remove the dried food from the paper

immediately.

In the table, you will find settings for drying various

foodstuffs. The temperature and drying time are

dependent on the type, moisture, ripeness and

thickness of the food. The longer you leave the food to

be dried, the better it will be preserved. The more thinly

you slice the food, the more quickly it will dry and the

more flavour it will retain.For this reason, the table

specifies setting ranges.

If you wish to dry food that is not listed in the table, you

should use the settings listed in the table for similar

food as reference.

Dish Accessories/cookware Shelf position Heating

function

Tempera-

ture in °C

Cooking time

Yoghurt Cup/jar Cooking compart-

ment floor

- 4-5h

Tips for keeping acrylamide to a minimum

General ■ Keep cooking times as short as possible.

■ Cook food until it is golden brown, but not too dark.

■ Large, thick pieces of food contain less acrylamide.

Baking With top/bottom heating at max. 200 °C.

With hot air at max. 180 °C.

Biscuits With top/bottom heating at max. 190 °C.

With hot air at max. 170 °C.

Egg or egg yolk reduces the production of acrylamide.

Oven chips Spread out a single layer evenly on the baking tray. Cook approx. 400-600 g at once on a baking tray so

that the chips do not dry out and become crunchy.

Fruit, vegetables and herbs Accessories Type of

heating

Temperature in

°C

Cooking time in

hours

Pomes (apple rings, 3 mm thick, 200 g per wire rack) 1-2 wire racks

80 4-8

Root vegetables (carrots), grated, blanched 1-2 wire racks

80 4-7

Sliced mushrooms 1-2 wire racks

80 5-8

Herbs, washed 1-2 wire racks

60 2-5

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