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Special dishes
At low temperatures,
:
3D hot air is equally useful for
producing creamy yoghurt as it is for proving 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 (at refrigerator temperature).
2.
Pour into cups or small screw-top jars and cover with cling
3.
film.
Dish
Yoghurt
Proving dough
Defrost
Take frozen food out of its packaging and place in a suitable
dish 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
With
:
3D hot air, you can dry foods brilliantly.
Use unblemished fruit and vegetables only and wash them
thoroughly.
Drain off the excess water, then dry them.
Fruit and herbs
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.
Preparation
Fill the jars, but not to the top.
1.
Ovenware
Cups or screw-top
on the cooking
jars
compartment floor
Heat-resistant dish on the cooking
compartment floor
Accessories
Universal pan + rack
Universal pan + rack
Universal pan + rack
Universal pan + rack
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 and place the dough in the cooking
3.
compartment and leave it to prove.
Type of
Temperature
heating
50 °C Preheat
:
50 °C
50 °C Preheat
:
Switch off the appliance and
place the yeast dough in the
cooking compartment
Please observe the instructions on the packaging.
The defrosting time will depend on the type and quantity of the
food.
Place poultry on a plate with the breast side facing down.
Accesso-
Level
Type of
ries
heating
Wire rack
2
A
Line the universal pan 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.
Level
Type of
heating
3+1
:
3+1
:
3+1
:
3+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
5 mins
8 hrs
5-10 mins
20-30 mins
Temperature in°C
The temperature selector
remains switched off
Temperature
Cooking time
80 °C
5 hrs (approx.)
80 °C
8 hrs (approx.)
80 °C
8-10 hrs
(approx.)
80 °C
1½ hrs (approx.)
25
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