Vegetables And Side Dishes; Desserts; Acrylamide In Foodstuffs; Slow Cooking - Siemens HE578AB 0 Series Instruction Manual

Vegetables and side dishes

Here, you can find information for preparing grilled
vegetables, potatoes and frozen potato products.
Dish
Grilled vegetables
Baked potatoes, halved
Potato products, frozen, e.g. chips, croquettes,
potato pockets, rösti
Chips, 2 levels

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

Slow cooking

Slow cooking is a technique for cooking food over a
long period at low temperatures. For this reason, it is
also called "low-temperature cooking".
Slow cooking is ideal for all prime cuts (e.g. tender
portions of beef, veal, pork, lamb or poultry) which are
to be cooked "à point". The meat will remain succulent
and tender.
The benefit of this cooking method is that it allows lots
of scope for menu planning because slow-cooked meat
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
Adhere to the specifications in the table.
Shelf posi-
tion
5
3
3
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
-
2
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
is easy to keep warm. You do not have to turn the meat
when cooking. Keep the appliance door closed in order
to maintain an even cooking climate.
Only use fresh, clean and hygienic meat without bones.
Carefully remove sinews and fat from around the edge.
Fat develops a strong, distinct taste during slow
cooking. You can also use seasoned or marinated
meat. Do not use defrosted meat.
Meat can be carved immediately following slow
cooking. No standing time is required. Due to the
Heating Tempera- Cooking
function ture in °C time in
mins
3 10-15
(
160-180 45-60
:
200-220 25-35
%
190-210 30-40
:
Heating Tempera- Cooking
function ture in °C time in
mins
40-45 8-9h
:
160-180 35-45
%
en
35