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Beschikbare talen
Beschikbare talen
Dish
Grilled vegetables
Baked potatoes, halved
Potato products, frozen, e.g. chips, croquettes,
potato pockets, rösti
Potato products, frozen, chips, 2 levels
* Preheat for 5 min; do not use rapid heat-up function
Desserts
You can make your own soufflés and yogurt using your
appliance.
Soufflés
You can also prepare soufflés in a water bath in the
universal pan. To do so, slide the universal pan in at
level 2.
Yogurt
Remove accessories and shelves from the cooking
Dish
Yoghurt
Soufflé in individual moulds
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato
products prepared at high temperatures, such as potato
Tips for keeping acrylamide to a minimum
General
Baking
Biscuits
Oven chips
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 it.
If necessary, cut it into equal chunks or thin slices.
Place unpeeled fruit onto the dish with the sliced
surfaces facing upwards. Ensure that neither fruit nor
mushrooms overlap on the wire rack.
All manuals and user guides at all-guides.com
Accessories/cookware
Universal pan
Universal pan
Universal pan
Universal pan + baking tray
Accessories/cookware
Individual moulds
Individual moulds
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.
■
With top/bottom heating at max. 200 °C.
With hot air at max. 180 °C.
With top/bottom heating at max. 190 °C.
With hot air at max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
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.
Tested for you in our cooking studio
Shelf posi-
tion
3
1
1
3+1
compartment. The cooking compartment must be
empty.
Heat 1 litre of milk (3.5 % fat) to 90 °C on the hob
1.
and then cool down to 40 °C.
It is sufficient to heat UHT milk to 40 °C.
Stir in 150 g (chilled) yogurt.
2.
Pour into cups or small jars and cover with cling film.
3.
Place the cups or jars onto the cooking
4.
compartment floor and set as indicated in the table.
After preparation, leave the yogurt to cool in the
5.
refrigerator.
Shelf posi-
tion
-
1
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
Grate vegetables and then blanch them. Drain the
blanched vegetables thoroughly and spread them
evenly on the wire rack.
Dry herbs on the stem. Position the herbs evenly and
slightly heaped on the wire rack.
Use the following shelf positions for drying:
1 wire rack: Position 2
■
2 wire racks: Positions 3 + 1
■
Turn very juicy fruit and vegetables several times. After
drying, remove the dried fruit and vegetables from the
paper immediately.
Heating
Tempera-
Cooking
function
ture in °C/
time in
grill setting
min
3
10 - 20
(
170 - 190
45 - 60
›
200 - 220
25 - 35
%
200 - 220**
30 - 40
›
Type of
Tempera-
Duration:
heating
ture in °C
mins/hrs
50
6 - 7h
›
160 -170
30 - 40min
%
en
59
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