Bosch NBA5350 0B Series Manual de instruções - Página 37

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Food

Fish fingers, frozen

Chicken nuggets, frozen

* Preheat

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.

Food

Yoghurt

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.

Dish

Universal pan

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.

Tested for you in our cooking studio

Shelf posi-

Type of heat-

tion

ing

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

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.

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 posi-

tion

Cooking

compart-

ment floor

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

baked goods (biscuits, gingerbread, spiced biscuit).

Dry herbs on the stem. Position the herbs evenly and

slightly heaped on the wire rack.

Use the following shelf positions for drying:

1 wire rack: Position 2

■

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.

The table contains 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.

Temperature

Time in minutes

in °C

190-200

10-15

190-210*

20-25

Type of

Tempera-

Time in

heating

ture in °C

minutes

6 - 7h