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Фрагмент инструкции
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 Strudel with fruit filling Accessories Universal pan Level 3 Type of heating " Temperature in °C 180-200 Cooking time in minutes 40-50 Chips Universal pan 3 % 210-230 25-30 Pizza Wire rack 2 % 200-220 15-20 Pizza baguette Wire rack 2 ™ 190-210 15-20 Note The universal pan may warp when cooking frozen dishes. The reason for this is the large temperature differences that the accessory is subjected to. The deformation disappears as early as during the cooking process. Special dishes 4. Place the jars on a wire rack and slide in at level 1. Low temperatures are particularly good for preparing yeast 5. Set the baking temperature to 50 ° C and continue as dough and home-made yoghurt. indicated. Remove the accessories from the oven. Proving yeast dough Preparing yoghurt 1. Prepare the yeast dough as usual, place it in a heat-resistant ceramic dish and cover with a lid. 1. Bring 1 litre of milk ( 3.5% fat) to the boil, let it cool to 40 ° C. 2. Preheat the oven as indicated. 2. Add 150 g yoghurt ( from the refrigerator) to the milk and stir well. 3. Close the oven door and allow the yeast dough to prove in the oven. 3. Pour into small sealable jars and cover with cling film. Dish Ovenware Type of heating Temperature Cooking time Yoghurt Sealable yoghurt jars 1 % 50 ° C 6-8 hours Proving yeast dough Place the heat- resistant dish on the oven floor % preheat to 50 ° C Switch off the appliance and place the yeast dough in the oven 5-10 minutes 20-30 minutes Defrosting Take food out of its packaging and place in suitable ovenware on the wire rack. The defrosting time depends on the amount and type of food. Place poultry with the breast side to the plate. Observe the instructions on the packaging. Frozen food Accessories Level Type of Temperature heating e.g. cream cakes, buttercream cakes, gateaux with chocolate or Wire rack 2 " The temperature selector sugar icing, fruit, chicken, sausage and meat, bread and bread remains switched off rolls, cakes and other baked items Drying The universal pan must be inserted at level 3, and the wire rack is placed at level 1. Use undamaged fruit and vegetables only and wash them Line the universal pan and the wire rack with greaseproof or thoroughly. parchment paper. Drain off any excess water from fruit and vegetables and dry Turn very juicy fruit or vegetables several times. Remove fruit them. and vegetables from the paper as soon as they have dried. Fruit and vegetables Level Type of Temperature in °C Cooking time, hours heating 600 g of apple rings 1+ 3 " 80 approx. 5 800 g of pear slices 1+ 3 " 80 approx. 8 1.5 kg damsons or plums 1+ 3 " 80 approx. 8-10 200 g herbs, washed 1+ 3 " 80 approx. 1. Preserving For preserving, the jars and rubber seals must be clean and intact. If possible, use jars of the same size. The information in the table is for round, one-litre jars. Caution! Do not use jars that are larger or taller than this. The lids could crack. Only use fruit and vegetables in good condition. Wash them thoroughly. The times given in the tables are a guide only. The time will depend on the room temperature, number of jars, and the quantity and temperature of the contents. Before you switch off the appliance or change the cooking mode, check whether the contents of the jars are bubbling as they should. Preparation 1. Fill the jars, but not to the top. 2. Wipe the rims of the jars, as they must be clean. 3. Place a damp rubber seal and a lid on each jar. 4. Seal the jars with the clips. Place no more than six jars in the cooking compartment. Settings 1. Insert the universal pan at level 2. Arrange the preserving jars so that they do not touch each other. 2. Pour . litre of water ( approx. 80 °C) into the universal pan. 3. Close the oven door. 4. Set Bottom heat$ . 5. Set the temperature to 170 - 180 °C. Preserving Fruit After approx. 40 to 50 minutes, small bubbles begin to form at short intervals. Switch off the oven. After 25 to 35 minutes of residual heat, remove the preserving jars from the cooking compartment. If they are allowed to cool for longer in the cooking compartment, germs could multiply, promoting acidification of the preserved fruit. Fruit in one- litre jars When it starts to bubble Residual heat Apples, redcurrants, strawberries Cherries, apricots, peaches, gooseberries Apple puree, pears, plums Switch off Switch off Switch off approx. 25 minutes approx. 30 minutes approx. 35 minutes Vegetables As soon as bubbles begin to form in the jars, set the temperature back to between 120 and 140 °C. Depending on the type of vegetable, heat for approx. 35 to 70 minutes. Switch off the oven after this time and use the residual heat. Vegetables with...
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