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en
Food
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 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.
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.
Fruit, vegetables and herbs
Pomes (apple rings, 3 mm thick, 200 g per
wire rack)
Root vegetables (carrots), grated, blanched
Sliced mushrooms
Herbs, prepared
Preserving
You can preserve fruit and vegetables using your
appliance.
36
Dish
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.
Accessories
1-2 wire racks
1-2 wire racks
1-2 wire racks
1-2 wire racks
Shelf posi-
tion
Cooking
compart-
ment floor
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
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.
The table contains settings for drying various foodstuffs.
The temperature and drying time are dependent on the
type, moisture, ripeness and thickness of the food to be
dried. The longer you leave the food to be dried, the
better it will be preserved. The thinner the slices are, the
quicker the drying process will be and the more flavour
the dried food will retain. For this reason, the table
specifies setting ranges.
If you want to dry food that is not listed in the table, you
should use similar foodstuffs in the table as a reference.
Insertion
level
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:
Warning – Risk of injury!
If the food is preserved incorrectly, the preserving jars
may burst. Follow the instructions for preserving.
Jars
Only use clean and undamaged preserving jars. Only
Type of
Tempera-
Time in
heating
ture in °C
minutes
50
6 - 7h
:
Type of
Tempera-
Time
heating
ture in °C
80
4 - 8 h
:
80
4 - 7 h
:
80
5 - 8 h
:
60
2 - 5 h
:
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