Bosch MBS133B 0B Series Manual de instruções - Página 33

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Bosch MBS133B 0B Series Manual de instruções

Heat 1 litre of milk (3.5 % fat) to 90 °C on the hob

and then cool down to 40 °C.

It is sufficient to heat UHT milk to 40 °C.

Stir in 150 g (chilled) yogurt.

Pour into cups or small jars and cover with cling film.

Food

Yoghurt

Soufflée

* preheat with Grill large to100 °C; then insert yoghurt and heat only with cooking light.

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato

products prepared at high temperatures, such as potato

Tips for keeping acrylamide to a minimum

General

Baking

Biscuits

Oven chips

Drying

You can achieve outstanding drying results with hot

air.With this type of preserving, flavours are

concentrated as a result of the dehydration.

Only use unblemished, fresh fruit, vegetables and herbs

and wash them thoroughly. Line the wire rack with

greaseproof paper or parchment paper. Drain the

excess water from the fruit and then dry it.

If necessary, cut it into equal chunks or thin slices.

Place unpeeled fruit onto the dish with the sliced

surfaces facing upwards. Ensure that neither fruit nor

mushrooms overlap on the wire rack.

Grate vegetables and then blanch them.Drain the

blanched vegetables thoroughly and spread them

evenly on the wire rack.

Dry herbs on the stem. Position the herbs evenly and

slightly heaped on the wire rack.

Fruit, vegetables and herbs

Pomes (apple rings, 3 mm thick, 200 g per wire rack)

Root vegetables (carrots), grated, blanched

Sliced mushrooms

Herbs, prepared

Dish

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.

Place the cups or jars onto the cooking

compartment floor and set as indicated in the table.

After preparation, leave the yogurt to cool in the

refrigerator.

Shelf position

Type of heating Temperature

Cooking compartment

( / ^

floor

crisps, chips, sliced bread, bread rolls, bread or fine

baked goods (biscuits, gingerbread, spiced biscuit).

Use the following shelf positions for drying:

1 wire rack: Position 3

■

2 wire racks: Positions 3 + 1

■

Turn very juicy fruit and vegetables several times. After

drying, remove the dried fruit and vegetables from the

paper immediately.

In the table, you will find settings for drying various

foodstuffs. The temperature and drying time are

dependent on the type, moisture, ripeness and

thickness of the food to be dried.The longer you leave

the food to be dried, the better it will be preserved.The

thinner the slices are, the quicker the drying process

will be and the more flavour the dried food will retain.

For this reason, the table specifies setting ranges.

If you wish to dry food that is not listed in the table, you

should use similar foodstuffs in the table as a reference.

Accessories

1-2 wire racks

Tested for you in our cooking studio

in °C

100*

160 - 180

Heating

Tempera-

function

ture in °C

Time in mins

8 - 9h

35 - 45

Cooking

time in

hours

4-8

4-7

5-8

2-5