Handleiding Gaggenau BS455111 (pagina 59 van 60) (Engels)

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en Tables and tips

Preserving

▯It is easy to preserve fruit and vegetables in the

combi-steam oven.

▯Cook food as soon as possible after purchase or

after it has been harvested. Prolonged storage

reduces the vitamin content and can cause

spoilage.

▯Only use fruit and vegetables that are in good

condition.

▯The combi-steam oven is not suitable for preserving

meat.

▯Carefully check and clean the preserving jars,

rubber sealing rings, clips and springs.

▯Sterilise the washed jars in your combi-steam oven

for 20–25minutes at 100 °C and 100% humidity

before preserving.

▯Place the preserving jars in the perforated cooking

container. They must not be in contact with each

other.

▯Once the cooking time has elapsed, open the

cooking compartment door. Do not remove the

preserving jars from the cooking compartment until

they have completely cooled down.

Extracting juice (soft fruit)

▯The combi-steam oven lets you extract juice from

berries effortlessly and cleanly.

▯Place the berries into the perforated cooking insert

and slide it into the 2nd level from the bottom. Slide

the unperforated cooking insert one level

underneath to catch any liquid that drips down.

▯Leave the berries in the appliance until all the juice

has been extracted.

▯You can then place the berries in a tea towel and

squeeze to extract the remaining juice.

Food Cooking container Tempera-

ture in °C

Humid-

ity in %

Cooking

time in mins

Comments

Fruit, vegetables (in sealed

0.75 l preserving jars)

Perforated 100 100 35–40

Beans, peas (in sealed

0.75 l preserving jars)

Perforated 100 100 120

Food Cooking container Tempera-

ture in °C

Humid-

ity in %

Cooking

time in mins

Comments

Berries Perforated + unperforated 100 100 60–120

Tables and tips en

Preparing yoghourt

▯You can even prepare your own yogurt in the combi-

steam oven.

▯Heat pasteurised milk to 90 °C on the hob to

prevent the yoghurt cultures from being overcome

by any unwanted microbes. Ultra-heat treated milk

(UHT milk) does not need to be heated. (Please

note: If you use cold milk to make yoghurt, the

incubation time will be longer).

▯Important! Allow the milk to cool to 40 °C in a water

bath so that the yoghurt cultures are not destroyed.

▯Stir some natural yoghurt with identified yoghurt

cultures into the milk (1–2teaspoons of yoghurt per

100 ml).

▯When using yoghurt ferment, follow the instructions

on 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. Make

sure that you allow the jars and the cooking

compartment to cool down before you pour in the

yoghurt and place the jars in the appliance.

▯Once you have finished making the yoghurt, place it

in the refrigerator.

▯To make thick yoghurt, add skimmed milk powder to

the milk before heating it (1–2tablespoons per

litre).

Preparing bulky food

▯To prepare bulky food items, you can remove the

side slide-in racks.

▯To do this, undo the knurled nuts at the front of the

slide-in racks, and pull the slide-in racks out

towards you.

▯Place the wire rack directly onto the bottom of the

cooking compartment and place the food or

roasting dish onto the rack. Do not place the food

or roasting dish directly onto the bottom of the

cooking compartment.

Acrylamide in foodstuffs

Which foods are affected?

Acrylamide is mainly produced in grain and potato

products that are heated to high temperatures, such as

crisps, chips, toast, bread rolls, bread, fine baked goods

(biscuits, gingerbread, cookies).

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking

time in mins

Comments

Yoghurt starter

(in sealed jars)

Perforated 45 100 300 Recipe tip: Flavour the yoghurt starter with fruit

purée, jam, honey, vanilla or chocolate, and then

increase the preparation time if necessary.

Tips for keeping acrylamide to a minimum when preparing

food

General Keep cooking times as short as possible.

Cook food until it is golden brown, but not

too 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 of

acrylamide. Spread out a single layer

evenly on the baking tray.

Oven

Chips

Cook at least 400 g at once on a baking

tray so that the chips do not dry out.

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