Gaggenau BS 470 Instruction Manual

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Contents

Gaggenau BS 470 Instruction Manual Manual pdf 59 page image

59Tables and tips enPreparing yoghourt▯ You can even prepare your own yogurt in the combi-steam oven.▯ Heat pasteurised milk to 90 °C on the hob toprevent the yoghurt cultures from being overcomeby any unwanted microbes. Ultra-heat treated milk(UHT milk) does not need to be heated. (Pleasenote: If you use cold milk to make yoghurt, theincubation time will be longer).▯ Important! Allow the milk to cool to 40 °C in a waterbath so that the yoghurt cultures are not destroyed.▯ Stir some natural yoghurt with identified yoghurtcultures into the milk (1–2 teaspoons of yoghurt per100 ml).▯ When using yoghurt ferment, follow the instructionson the packet.▯ Pour the yoghurt into clean jars.▯ You can sterilise the washed jars in your combi-steam oven at 100 °C and 100% humidity for 20–25 minutes before pouring in the yoghurt. Makesure that you allow the jars and the cookingcompartment to cool down before you pour in theyoghurt and place the jars in the appliance.▯ Once you have finished making the yoghurt, place itin the refrigerator.▯ To make thick yoghurt, add skimmed milk powder tothe milk before heating it (1–2 tablespoons perlitre).Acrylamide in foodstuffsWhich foods are affected?Acrylamide is mainly produced in grain and potatoproducts that are heated to high temperatures, such ascrisps, chips, toast, bread rolls, bread, fine baked goods(biscuits, gingerbread, cookies).Food CookingcontainerTempera-ture in °CHumid-ity in %Cookingtime inminsCommentsYoghurt starter(in sealed jars)Perforated 45 100 300 Recipe tip: Flavour the yoghurt starter withfruit purée, jam, honey, vanilla or chocolate,and then increase the preparation time if nec-essary.Tips for keeping acrylamide to a minimum when preparingfoodGeneral Keep cooking times as short as possible.Cook food until it is golden brown, but nottoo dark. Large, thick pieces of food con-tain less acrylamide.Baking With hot air at max. 180 °C.Biscuits Egg or egg yolk reduces the production ofacrylamide. Spread out a single layerevenly on the baking tray.OvenChipsCook at least 400 g at once on a bakingtray so that the chips do not dry out.

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