Table of Contents
Advertisement
Special dishes
At low temperatures, you can make creamy yoghurt or light
yeast dough.
First, remove accessories, hook-in racks or telescopic shelves
from the cooking compartment.
Preparing yoghurt
Bring 1 litre of milk (3.5 % fat) to the boil and cool down to
1.
40 °C.
Stir in 150 g of yoghurt (chilled).
2.
Pour into cups or small screw-top jars and cover with cling
3.
film.
Dish
Yoghurt
Proving dough
Defrosting
Take food out of its packaging and place in suitable ovenware
on the wire rack.
Frozen food
e.g. cream cakes, buttercream cakes, gateaux with chocolate or
sugar icing, fruit, chicken, sausage and meat, bread and bread
rolls, cakes and other baked items
Drying
Use undamaged fruit and vegetables only and wash them
thoroughly.
Drain off any excess water from fruit and vegetables and dry
them.
Fruit and vegetables
600 g apple rings
800 g pear slices
1.5 kg damsons or plums
200 g herbs, washed
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.
Ovenware
Cups or screw-top
on the cooking
jars
compartment floor
Heat-resistant dish on the cooking
compartment floor
Level
2+4
2+4
2+4
2+4
Preheat the cooking compartment as indicated.
4.
Place the cups or jars on the cooking compartment floor and
5.
incubate as indicated.
Proving dough
Prepare the dough as usual, place it in a heat-resistant
1.
ceramic dish and cover.
Preheat the cooking compartment as indicated.
2.
Switch off the oven, place the dough in the cooking
3.
compartment and leave it to prove.
Type of
Temperature
heating
100 °C preheat
(
Only switch on the oven light
50 °C preheat
%
Switch off the appliance and
place the yeast dough in the
cooking compartment
Observe the instructions on the packaging.
The defrosting time depends on the amount and type of food.
Place poultry with the breast side to the plate.
Accesso-
Level
ries
Wire rack
2
The baking tray is placed at level 4,
the wire rack is placed at level 2.
Line the baking tray and the wire rack with greaseproof or
parchment paper.
Turn very juicy fruit or vegetables several times. Remove fruit
and vegetables from the paper as soon as they have dried.
Type of
Temperature, °C
heating
80
N
80
N
80
N
80
N
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.
Making settings
Insert the universal pan at level 2. Arrange the jars on it so
1.
that they do not touch each other.
Pour ½ litre of hot water (approx. 80 °C) into the universal
2.
pan.
Close the oven door.
3.
Set
$
Bottom heating.
4.
Set the temperature to between 170 and 180 °C.
5.
Cooking time
15 mins
8 hrs
5-10 mins
20-30 mins
Type of
Temperature in °C
heating
The temperature selector
B
remains switched off
Cooking time, hours
approx. 5
approx. 8
approx. 8-10
approx. 1½
21
Advertisement
Table of Contents
