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Dish Accessories/shapes slide-in
height
confuse
ming culture in °C
method
Tempera- Duration in
min.
puff pastry
Firedough pastries, e.g. profiteroles
Biscuits
spritz
Small yeast dough pastry
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
2
1
2
2
1
.
.
.
.
#
170-190
200-220
140-160
140-150
150-160
25-50
35-45
15-30
25-40
30-40
Bread & rolls
Mixed bread, 1.5 kg Flat
round bread
Sandwiches, sweet, fresh
Sandwiches, fresh
Elongated baking pan
universal pan
Baking tray
Baking tray
1
1
1
1
#
#
#
#
200-210
250-270
170-190
180-200
35-45
15-20
15-20
25-35
Meat
Roast pork without rind, e.g. neck,
1.5 kg
open shape 1 # 180-190 120-140
Stewed beef, 1.5 kg
Roast veal, 1.5 kg
Closed shape
open shape
1
1
#
#
200-220
170-180
140-160
110-130
Fish
Fish, stewed, whole 300 g, e.g. trout
Fish, stewed, whole 1.5 kg, e.g.
salmon Fish fillet, plain, stewed
Closed shape
Closed shape
Closed shape
1
1
1
#
#
#
190-210
190-210
190-210
25-35
45-55
15-35
Acrylamide in foodstuffs
e.g. French fries, potato chips, toast, rolls, bread or fine
baked goods (biscuits, gingerbread, gingerbread).
Acrylamide mainly occurs in grain and potato
products prepared with high heat, such as
Tips for a low-acrylamide preparation of dishes
General ■
■
■
Keep cooking times as short as possible.
Dishes golden yellow, do not allow to darken.
Large, thick dishes contain less acrylamide.
Baking With top and bottom heat, max. 200 °C.
With hot air max. 180 °C.
Cookies With top and bottom heat, max. 190 °C.
With hot air max. 170 °C.
Egg or egg yolk reduces the formation of acrylamide.
oven chips Distribute evenly and in one layer over the plate. Bake at least 400g per plate, so that the potatoes
do not dry out.
slow cooking
to turn. Keep the appliance door closed to obtain an
even cooking climate.
Slow cooking is cooking at a low temperature. It is
therefore also called low temperature yarn.
Only use fresh and hygienically perfect boneless meat.
Carefully remove tendons and fat margins. Fat develops
a strong taste of its own when cooked slowly. You can
also use seasoned or marinated meats. Do not use
thawed meat.
The slow cooking is ideal for all fine cuts of meat (e.g.
tender cuts of beef, veal, pork, lamb and poultry), which
must be cooked rosé or à point (medium). The meat
remains very juicy, tender and tender.
The meat can be cut into pieces immediately after slow
cooking. It doesn't have to rest. Due to the special
preparation method, the meat looks pink, but it is not
raw or undercooked enough.
You have a lot of leeway in menu planning, because slow-
cooked meat can be kept warm without any problems. You
do not need to touch the meat while cooking Note: A start time preselection with end time is not
possible with the slow cooking type of heating.
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