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This keeps the oven cleaner. Dish Accessories and ovenware Level Type of Temperature Cooking time heating in ° C, grill set- in minutes ting Bakes Bake, sweet ovenproof dish 3 : 160-180 45-55 Souffle ovenproof dish 2 : 170-190 40-50 Ramekins 3 : 190-210 25-30 Pasta bake ovenproof dish 3 : 170-190 40-50 Lasagne ovenproof dish 2 : 170-190 40-50 Gratin Potato gratin, raw ingredients, max. 4 cm deep ovenproof dish 2 4 160-180 60-80 Toast 12 slices, with topping wire rack 4 ( 3 5-8 Convenience products Observe the instructions on the packaging. If you line the accessories with greaseproof paper, make sure that the paper is suitable for these temperatures. Make sure the paper is a suitable size for the dish to be cooked. The cooking result greatly depends on the quality of the food. Pre-browning and irregularities can sometimes even be found on the raw product. Dish Accessories Level Type of Temperature Cooking time heating in °C in minutes Pizza, frozen Pizza with thin base universal pan 2 : 220-240 10-15 Pizza with deep-pan base Pizza baguette Mini pizza universal pan + wire rack universal pan universal pan + wire rack universal pan universal pan 3+ 1 2 3+ 1 3 3 : : : : : 180-200 210-230 170-190 170-190 180-200 20-30 20-25 25-35 20-25 10-20 Pizza, chilled Pizza (preheat) universal pan 3 : 200-220 10-15 Potato products, frozen Chips Croquettes Rosti, stuffed potato pockets universal pan universal pan + baking tray universal pan universal pan 2 3+ 1 3 3 : : : : 190-210 180-200 190-210 200-220 25-30 30-40 20-25 20-30 Baked items, frozen Bread rolls, baguette universal pan 3 : 170-190 10-15 Baked items, prebaked Part-cooked rolls, part-cooked baguette universal pan universal pan + wire rack 3 3+ 1 : : 170-190 160-180 15-20 20-25 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 1. Bring 1 litre of milk ( 3.5 % fat) to the boil and cool down to 40 ° C. 2. Stir in 150 g of yoghurt (at refrigerator temperature). 3. Pour into cups or small screw-top jars and cover with cling film. 4. Preheat the cooking compartment as indicated. 5. Place the cups or jars on the cooking compartment floor and incubate as indicated. Proving dough 1. Prepare the dough as usual, place it in a heat-resistant ceramic dish and cover. 2. Preheat the cooking compartment as indicated. 3. Switch off the oven and place the dough in the cooking compartment and leave it to prove. Dish Ovenware Type of Temperature Cooking time heating Yoghurt Cups or screw-top on the cooking : 50 ° C Preheat 5mins jars compartment floor 50 ° C 8hrs Proving dough Heat- resistant dish on the cooking : 50 ° C Preheat 5-10 mins compartment floor Switch off the appliance and 20- 30 mins place the yeast dough in the cooking compartment Defrost Observe the instructions on the packaging. The defrosting time will depend on the type and quantity of the Take frozen food out of its packaging and place in a suitable food. dish on the wire rack. Place poultry on a plate with the breast side facing down. Frozen food Accessories Level Type of Temperature heating e. g. cream cakes, buttercream cakes, gateaux with chocolate or Wire rack 1 @ The temperature selector sugar icing, fruit, chicken, sausage and meat, bread and bread remains switched off rolls, cakes and other baked items Drying Line the universal pan and the wire rack with greaseproof or parchment paper. With : 3D hot air, you can dry foods brilliantly. Turn very juicy fruit or vegetables several times. Use unblemished fruit and vegetables only and wash them thoroughly. Remove fruit and vegetables from the paper as soon as they have dried. Drain off the excess water, then dry them. Fruit and herbs Accessories Level Type of heating Temperature Cooking time 600 g apple rings Universal pan + rack 3+ 1 : 80 ° C 5 hrs (approx. ) 800 g pear slices Universal pan + rack 3+ 1 : 80 ° C 8 hrs (approx. ) 1.5 kg damsons or plums Universal pan + rack 3+ 1 : 80 ° C 8-10 hrs (approx. ) 200 g herbs, washed Universal pan + rack 3+ 1 : 80 ° C 1. hrs (approx. ) Acrylamide in foodstuffs Acrylamide is mainly produced in grain and potato products toast, bread rolls, bread or fine baked goods (biscuits, prepared at high temperatures, such as potato crisps, chips, gingerbread, cookies) . Tips for keeping acrylamide to a minimum when preparing food General ¦ Keep cooking times to a minimum. ¦ Cook meals until they are golden brown, but not too dark. ¦ Large, thick pieces of food contain less acrylamide. Baking With top/ bottom heating max. 200 °C. With 3D hot air or hot air max. 180 °C. Biscuits With top/ bottom heating max. 190 °C. With 3D hot air or hot air max. 170 ° C. Egg or egg yolk reduces the production of acrylamide. Oven chips Spread evenly over the baking tray, in a single layer. Bake at least 400 g per baking tray so that the chips do not dry ou...