Yoghurt; Acrylamide In Foodstuffs; Drying - Bosch HBF113BR0B Instruction Manual

Food
Chicken nuggets
Lasagne, frozen
Lasagne, 400 g
Lasagne, 1200 g
Lasagne, chilled
Lasagne, 400 g
Lasagne, 1200 g
* Preheat.

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.
Heat 1 litre of milk (3.5% fat) to 90 °C on the hob
1.
and then leave it to cool down to 40 °C.
Dish
Yoghurt

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 the fruit
thoroughly.
Dish
Universal pan
Universal pan
Wire rack
Wire rack
Wire rack
Wire rack
Wire rack
Wire rack
Accessories/cookware
Cup/jar
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 Type of
position heating
3
%
3
*
<
2
% *
2
*
<
2
*
%
2
*
<
2
*
<
2
*
<
It is sufficient to heat UHT milk to 40 °C.
Stir in 30 g (approx. 1 tbsp) (chilled) yoghurt.
2.
Pour into cups or small jars with lids and cover.
3.
Place the cups or jars onto the cooking
4.
compartment floor and use the settings indicated in
the table.
After making the yoghurt, leave it to cool in the
5.
refrigerator.
Shelf position Heating
function
Cooking compart-
^
ment floor
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
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.
Temperature Time
in °C in minutes
200-220 15-25
180-190 20-25
190-200 35-40
180-190 35-40
190-200 50-60
180-190 40-50
180-190 20-25
170-180 30-35
Tempera- Cooking time
ture in °C
- 4-5h
en
29