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Special dishes
Low temperatures are particularly good for preparing yeast
dough and home-made yoghurt.
Remove the accessories from the oven.
Preparing yoghurt
Bring 1 litre of milk (3.5% fat) to the boil, let it cool to 40 °C.
1.
Add 150 g yoghurt (from the refrigerator) to the milk and stir
2.
well.
Pour into small sealable jars and cover with cling film.
3.
Dish
Yoghurt
Proving yeast dough
Defrosting
The defrosting time depends on the amount and type of food.
Observe the instructions on the packaging.
Frozen food
e.g. cream cakes, buttercream cakes, gateaux with choco-
late or sugar icing, fruit, chicken, sausage and meat, bread
and bread rolls, cakes and other baked items
Drying
Use only fruit and vegetables that are in perfect condition and
wash them thoroughly first.
Food
600 g of sliced apples
800 g of pears cut into chunks
1.5 kg of plums
200 g of washed, fresh herbs
Note: If the fruit or vegetables contain a lot of juice or water,
they will have to be turned over several times. Once dried,
remove them from the paper immediately.
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.
60
Ovenware
Sealable yoghurt
1
jars
Place the heat-
on the oven floor
resistant dish
Level
1+3
1+3
1+3
1+3
Place the jars on a wire rack and slide in at level 1.
4.
Set the baking temperature to 50 °C and continue as
5.
indicated.
Proving yeast dough
Prepare the yeast dough as usual, place it in a heat-resistant
1.
ceramic dish and cover with a lid.
Preheat the oven as indicated.
2.
Close the oven door and allow the yeast dough to prove in
3.
the oven.
Type of
Temperature
heating
50 °C
%
preheat to 50 °C
%
Switch off the appliance and
place the yeast dough in the
oven
Take the food out of its packaging and place in a suitable dish
on the wire rack.
Place poultry on a plate breast-side down.
Accessories Height
Wire rack
2
Drain well and dry thoroughly.
Place the universal tray at level 3 and the wire shelf at level 1.
Cover the enamel tray and wire shelf with special baking
parchment or greaseproof paper.
Type of heating
Temperature in °C
80
›
80
›
80
›
80
›
Preparation
Fill the jars, but not to the top.
1.
Wipe the rims of the jars, as they must be clean.
2.
Place a damp rubber seal and a lid on each jar.
3.
Seal the jars with the clips.
4.
Place no more than six jars in the cooking compartment.
Settings
Insert the universal pan at level 2. Arrange the preserving jars
1.
so that they do not touch each other.
Pour ½ litre of water (approx. 80 °C) into the universal pan.
2.
Close the oven door.
3.
Set Bottom heat
4.
Set the temperature to 170 - 180 °C.
5.
Type of heating Temperature
The temperature selector
›
remains switched off
Cooking time, hours
approximately 5 h
approximately 8 h
approximately 8-10 h
approximately 1½ h
.
$
Cooking time
6-8 hours
5-10 minutes
20-30 minutes
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