Bedienungsanleitung Gaggenau BS451 (Seite 43 von 44) (Englisch)

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Preparing yoghourt

▯ Even yoghurt can be prepared in the combi-steam

oven.

▯ Heat pasteurised milk to 90 °C on the hob to

prevent the yoghurt cultures from being overcome

by any unwanted microbes. Ultra-heat treated milk

(UHT milk) does not need to be heated. (Please

note: If you use cold milk to make yoghurt, the

incubation time will be longer).

▯ Important! Allow the milk to cool to 40 °C in a water

bath so that the yoghurt cultures are not destroyed.

▯ Stir some natural yoghurt with identified yoghurt

cultures under the milk (1 - 2 teaspoons of yoghurt

per 100 ml).

▯ When using yoghurt starter, follow the instructions

on the packet.

▯ Pour the yoghurt into washed jars.

▯ You can sterilise the washed jars in your combi-

steam oven at 100 °C and 100% humidity for 20 -

25 min before pouring in the yoghurt.Make sure that

you allow the jars and the cooking compartment to

cool down before you pour in the yoghurt and place

the jars in the appliance.

▯ Once you have finished making the yoghurt, place it

in the refrigerator.

▯ To make thick yoghurt, add skimmed milk powder to

the milk before heating it (1 - 2 tablespoons per

litre).

Preparing bulky food

▯ To prepare bulky food items, you can remove the

side slide-in racks.

▯ To do this, undo the knurled nuts at the front of the

slide-in racks, and pull the slide-in racks out

towards you.

▯ Place the rack directly onto the bottom of the

cooking compartment and place the food or

roasting dish onto the rack. Do not place the food

or roasting dish directly onto the bottom of the

cooking compartment.

Acrylamide in foodstuffs

Which foods are affected?

Acrylamide is mainly produced in grain and potato

products that are heated to high temperatures, such as

crisps, chips, toast, bread rolls, bread, fine baked goods

(biscuits, gingerbread, cookies).

Food Cooking container Tempera-

ture in °C

Humid-

ity in %

Cooking

time in

min.

Comments

Berries perforated + solid 100 100 60 - 120

Food Cooking container Tempera-

ture in °C

Humid-

ity in %

Cooking

time in

min.

Comments

Yoghurt mixture

(in sealed jars)

solid 40 - 45 100 300 - 360 Recipe tip: Flavour the yoghurt mixture

with fruit purée, jam, honey, vanilla or

chocolate, and then increase the

preparation time if necessary.

Tips for keeping acrylamide to a minimum when preparing

food

General Keep cooking times as short as possible.

Cook food until it is golden brown, but not

too dark. Large, thick pieces of food con-

tain less acrylamide.

Baking With hot air at max. 180 °C.

Biscuits Egg or egg yolk reduces the production of

acrylamide. Spread out a single layer

evenly on the baking tray.

Oven

Chips

Cook at least 400 g at once on a baking

tray so that the chips do not dry out.

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