Gaggenau BS 450 Instruction Manual - page 43
43
Preparing yoghourt
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You can prepare your own yoghourt in the steam
oven.
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Heat up pasteurized milk to 90°C on the cooktop
to avoid disturbing the yoghourt cultures. Long-
life milk (UHT milk) does not need heating. (Note:
if you produce yoghourt with cold milk, this will
prolong the maturation time.)
▯
Important! Allow the milk to cool to 40°C in a
water bath to avoid destroying the yoghourt
cultures.
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Stir natural yoghourt with declared yoghourt
cultures into the milk (1 - 2 teaspoons of yoghourt
for every 100 ml).
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In the case of yoghourt ferment, pay attention to
the notes on the packaging.
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Pour the yoghourt into rinsed jars.
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You can disinfect the rinsed jars in your steam
oven at 100°C and 100% humidity for
20 - 25 minutes before pouring in the yoghourt.
Make sure you allow the jars and the oven interior
to cool down before you pour the yoghourt into
the jars and place the jars in the appliance.
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After preparing it, place the yoghourt in the
fridge.
▯
To get firm yoghourt, add skimmed milk powder
(1 - 2 tablespoons per liter) to the milk before
heating it.
Preparing bulky food
▯
You can remove the side slide-in rails to prepare
bulky food.
▯
To do this, undo the knurled nuts on the front of
the slide-in rails and pull out the rails toward you
(see section entitled
Removing slide-in rails
).
▯
Place the wire rack directly on the bottom of the
cooking compartment and then place the food or
the roaster on the rack. Do not place the food or
the roaster directly on the bottom of the cooking
compartment.
Acrylamide in foodstuffs
Which foods are affected?
Acrylamide is mainly produced in grain and potato
products that are heated to high temperatures, such
as potato crisps, chips, toast, bread rolls, bread, fine
baked goods (biscuits, gingerbread, cookies).
Food
Cooking container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Remarks
Yoghourt mixture (in sealed
jars)
unperforated
45
100
240 - 360
Tips for keeping acrylamide to a
minimum when preparing food
General
Keep cooking times as short as
possible. Cook meals until they are
golden brown, but not too dark. Large,
thick pieces of food contain less
acrylamide.
Baking
With Hot air, max. 180 °C.
Biscuits
Egg or egg yolk reduce the formation of
acrylamide. Spread out a single layer
evenly on the baking tray.
Oven chips
Cook at least 400 g at once on a baking
tray so that the chips do not dry out.