Bosch HB 78 Series Manuel d'instruction - Page 41

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Bosch HB 78 Series Manuel d'instruction

Vegetables and side dishes

Here, you can find information for preparing grilled
vegetables, potatoes and frozen potato products.
Adhere to the specifications in the table.
Dish
Grilled vegetables
Baked potatoes, halved
Potato products, frozen, e.g. chips, croquettes,
potato pockets, rösti
Chips, 2 levels

Desserts

You can make your own soufflés and yogurt using your
appliance.
Soufflés
You can also prepare soufflés in a water bath in the
universal pan. To do so, slide the universal pan in at
level 2.
Yogurt
Remove accessories and shelves from the cooking
compartment. The cooking compartment must be
empty.
Heat 1 litre of milk (3.5 % fat) to 90 °C on the hob
1.
and then cool down to 40 °C.
It is sufficient to heat UHT milk to 40 °C.
Stir in 150 g (chilled) yogurt.
2.
Pour into cups or small jars and cover with cling film.
3.
Place the cups or jars onto the cooking
4.
compartment floor and set as indicated in the table.
After preparation, leave the yogurt to cool in the
5.
refrigerator.
Dish
Yoghurt
Soufflé in individual moulds

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato
products prepared at high temperatures, such as potato
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
Tips for keeping acrylamide to a minimum
General
Baking
Biscuits
Oven chips
Accessories/cookware
Universal pan
Universal pan
Universal pan
Universal pan + baking tray
Accessories/cookware
Individual moulds
Individual moulds
Keep cooking times as short as possible.
■
Cook food until it is golden brown, but not too dark.
■
Large, thick pieces of food contain less acrylamide.
■
With top/bottom heating at max. 200 °C.
With hot air at max. 180 °C.
With top/bottom heating at max. 190 °C.
With hot air at max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Spread out a single layer evenly on the baking tray. Cook approx. 400-600 g at once on a baking tray so
that the chips do not dry out and become crunchy.
Tested for you in our cooking studio
Shelf posi-
Heating
Tempera-
tion
function
ture in °C
5
3
(
3
160-180
:
3
200-220
%
3+1
190-210
:
Shelf posi-
Heating
Tempera-
tion
function
ture in °C
-
40-45
:
2
160-180
%
en
Cooking
time in mins
10-15
45-60
25-35
30-40
Cooking
time in mins
8-9h
35-45
41