Gaggenau BS 474 610 Use And Care Manual

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Gaggenau BS 474 610 Use And Care Manual Manual pdf 54 page image

54Preparing yoghourt▯ You can prepare your own yoghourt in the steamoven.▯ Heat up pasteurized milk to 195°F (90°C) on thecook-top to avoid disturbing the yoghourtcultures. Ultra heat treated milk (UH milk) doesnot need heating. (Note: If you produce yoghourtwith cold milk, this will prolong the maturationtime.)▯ Important! Allow the milk to cool to 105°F (40°C)in a water bath to avoid destroying the yoghourtcultures.▯ Stir natural yoghourt with declared yoghourtcultures into the milk (1 - 2 teaspoons of yoghourtfor every 100 ml (approx. 2.1 pints)).▯ In the case of yoghourt ferment, pay attention tothe notes on the packaging.▯ Pour the yoghourt into rinsed jars.▯ You can disinfect the rinsed jars in your steamoven at 212°F (100°C) and 100% humidity for 20 -25 minutes before pouring in the yoghourt. Makesure you allow the jars and the oven interior tocool down before you pour the yoghourt into thejars and place the jars in the appliance.▯ After preparing it, place the yoghourt in thefridge.▯ To prevent the yoghourt from going sour, addskimmed milk powder (1 - 2 tablespoons per liter(approx. 2 pints) to the milk before heating it.Preparing bulky food▯ You can remove the side slide-in racks to preparebulky food.▯ To do this, undo the knurled nuts on the front ofthe slide-in racks and pull out the racks towardyou (see section entitled Removing slide-in racks).▯ Place the rack directly on the bottom of the oveninterior and then place the food or the roaster onthe rack. Do not place the food or the roasterdirectly on the bottom of the oven interior.Acrylamide in foodstuffsWhich foods are affected?Acrylamide is mainly produced in grain and potatoproducts that are heated to high temperatures, suchas potato crisps, chips, toast, bread rolls, bread, finebaked goods (biscuits, gingerbread, cookies).Foodstuff Cooking receptacle Tempera-ture in °F(°C)Humid-ity in %Cookingtime inmin.RemarksYoghourt mixture(in sealed jars)Unperforated 115 (45) 100 240 - 360Tips for keeping acrylamide to a mini-mum when preparing foodGeneral Keep cooking times to a minimum. Cookmeals until they are golden brown, butnot too dark. Large, thick pieces of foodcontain less acrylamide.Baking With convection max. 355° F (180°C).Cookies Egg or egg yolk reduces the productionof acrylamide. Spread out a single layerevenly on the baking tray.Oven fries Cook at least 400 g at once on a bakingtray so that the fries do not dry out.

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