Gaggenau BS 471 Use And Care Manual

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Gaggenau BS 471 Use And Care Manual Manual pdf 63 page image

63Preparing yoghourt▯ You can even prepare your own yogurt in thecombination steam oven.▯ Heat pasteurized milk to 195°F (90°C) on theburner in order to prevent a disturbance of theyogurt cultures. Ultra-high-heated milk (H-milk) doesnot have to be heated. (Note: if you want to makeyogurt with cold milk, the resting period is longer).▯ NB! Leave milk cool to 105°F (40°C) in the waterbath so as not to destroy the yogurt cultures.▯ Stir natural yogurt into the milk with active yogurtcultures (1 - 2 teaspoons of yoghourt for every100 ml).▯ For yogurt enzymes, heed the package instructions.▯ Fill the yogurt into clean jars.▯ You can disinfect the clean jars in your combinationsteam oven at 212°F (100°C) and 100% humidityfor 20 - 25 min before you pour the yogurt in. Makesure to let the jars and the cooking compartmentcool off before you pour the yogurt into them andplace the jars in the appliance.▯ After preparation, put the yogurt in the refrigerator.▯ To make thicker yogurt, add skin milk powder to themilk before heating (1-2 tablespoons per liter).Preparing bulky food▯ For the preparation of bulky foods, you can alsoremove the side slide-in tray.▯ To do this, loosen the knurled screws at the front ofthe slide-in tray and pull the tray out toward thefront.▯ Place the wire rack directly on the bottom of thecooking compartment and place the food or theroasting dishes on the wire rack. Do not place thefood or the roasting dishes directly on theenameled bottom.Acrylamide in foodstuffsWhich foods are affected?Acrylamide is mainly produced in grain and potatoproducts that are heated to high temperatures, such aschips, fries, toast, rolls, bread, fine baked goods(biscuits, gingerbread, cookies).Food Cooking container Temperaturein °F (°C)Humidityin %Cookingtime in min.ObservationsYogurt approach(in sealed jars)unperforated 115 (45) 100 300 - 360 Recipe tip: if you use the yogurt approachwith fruit puree, jam, honey, vanilla or choc-olate flavoring, then you may need toextend the preparation time.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. 355° F (180°C).Cookies, Egg or egg yolk reduces the production ofacrylamide. Spread out a single layerevenly on the baking tray.OvenFrench friesCook at least 400 g / 14 oz at once on abaking tray so that the chips do not dry out

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