Bosch 8 Series Manual do utilizador e instruções de instalação - Página 8

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Bosch 8 Series Manual do utilizador e instruções de instalação

en Making yeast dough or yoghurt

11 Making yeast dough or yoghurt

You can use your appliance to make yeast dough or

yoghurt.

11.1 Making yeast dough

Make the yeast dough.

Put the yeast dough into a suitable container.

Place the container in the appliance.

Cover the container with a damp tea towel.

Heat the appliance in accordance with the corres-

ponding temperature indicator and time.

11.2 Making yoghurt

To make thick yoghurt, add skimmed milk powder

to the milk before heating it.

Use one to two tablespoons of skimmed milk

powder per litre of milk.

Heat pasteurised milk to 90 °C on the hob to pre-

vent a disturbance of the yoghurt cultures.

11.3 Recommended settings for making yeast dough or yoghurt

Observe these recommended settings.

Food

Yeast dough

Yoghurt

12 Low-temperature cooking

Low-temperature cooking is the ideal cooking method

for cooking all tender pieces of meat which are to be

cooked medium rare or "à point". The meat remains

very juicy and turns out as soft as butter. Since the

times for low-temperature cooking are considerably

longer, you have plenty of leeway for menu planning.

Meat that is cooked at a low temperature is easy to

keep warm.

12.1 Tips for low-temperature cooking

This is where you will find tips for achieving good res-

ults when cooking at a low temperature.

¡ Only use fresh, good-quality meat. Carefully remove

sinews and fat from around the edge. Fat develops

a strong, distinct taste during low-temperature cook-

ing.

¡ Even larger pieces of meat do not need to be

turned.

¡ You can cut the meat immediately after low-temper-

ature cooking. No standing time is required.

¡ Due to the special cooking method, the meat always

looks pink on the inside. This does not mean, how-

ever, that the meat is raw or not well done enough.

Temperature in °C

For ultra-high temperature (UHT) milk, heating is not

required.

Cold milk extends the incubation time.

Allow the milk in the water bath to cool to 40 °C so

that the yoghurt cultures are not destroyed.

Stir natural yogurt with designated yogurt cultures

into the milk.

Use one to two teaspoons of yoghurt per 100 ml

milk.

When using yoghurt starter, follow the instructions

on the packet.

Use yoghurt jars with screw tops.

If available, disinfect the washed yoghurt jars in your

steam oven at 100 °C and 100% humidity for

20-25 minutes.

Pour the yoghurt mixture into the disinfected yoghurt

jars.

Close the yoghurt jars using a screw lid.

Place the yoghurt jars in the appliance.

10.

Place the finished yoghurt into the refrigerator.

11.

Duration in minutes

45-60

420

¡ The meat that is cooked at a low temperature is not

as hot as conventionally roasted meat. Ensure that

the sauces are very hot when you serve them. Place

the plate in the warming drawer in the last

20-30 minutes.

¡ If you want to keep meat that is cooked at a low

temperature warm, select 60 °C. Small pieces of

meat can be kept warm for up to 45 minutes and

large pieces for up to 2 hours.

12.2 Starting the "Low-temperature

cooking" function

Only use suitable cookware made from glass, por-

celain or ceramic with a lid, e.g. a glass roasting

dish.

If no lid is available for the cookware, use heat-res-

istant cling film to cover the cookware.

Place the cookware on the bottom of the warming

drawer.

Press

to preheat the cookware.

Close the warming drawer.

a The operation indicator flashes while the appliance

is preheating.

a The operation indicator lights up, the appliance

heats up and the fan runs.

Rapidly heat a little fat in a pan.

Information

Bowl, dish or baking tray;

cover the yeast dough

Close the yoghurt jars with

the lids