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52
Dessert
You can prepare various desserts easily using your
appliance.
Preparing yogurt
Remove accessories and shelves from the cooking
compartment. The cooking compartment must be
empty.
1. 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.
2. Stir in 150 g (chilled) yogurt.
3. Pour into cups or small jars and cover with cling film.
4. Place the cups or jars onto the cooking
compartment floor and use the settings indicated in
the table.
5. After preparation, leave the yogurt to cool in the
refrigerator.
Making rice pudding
1. Weigh the rice and add 2.5 times as much milk.
2. Fill a bowl with the rice and milk so that the mixture
is max. 2.5 cm deep.
You can also use the universal pan for large
quantities.
3. Use the settings indicated in the table.
4. Stir after cooking.
The remaining milk is quickly absorbed.
Compote
Weigh the fruit and add approx. Y as much water. Add
sugar and spices to taste. Use the settings indicated in
the table.
Crème caramel
Place the small dishes directly into the perforated steam
container, size XL. A water bath is not required. Use the
settings indicated in the table.
Food which would normally be prepared in a water bath
should always be covered with foil.
Dampfnudeln (steamed bread rolls)
Prepare the yeast dough according to your recipe
without cooking. Place the shaped balls into a greased,
perforated steam container (size XL), and allow them to
prove. Use the settings indicated in the table.
Recommended setting values
Types of heating used:
■ S Steaming
■ T Dough proving
Menu cooking
With your appliance you can cook a whole menu at
once without the different flavours or aromas mixing
with each other.
Place the food with the longest cooking time in the
appliance first and add the rest at the appropriate time.
This means that all the food will be ready at the same
time.
Egg
Egg custard with 2 eggs Cookware, uncovered 1 S 80 - 14-16
Eggs, hard-boiled Steam container 2 S 100 - 9-11
Eggs, soft-boiled Steam container 2 S 100 - 6-8
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Temperature in
°C/grill setting
Steam in-
tensity
Cooking
time in
mins.
Dish Accessories/cookware Shelf position Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Crème caramel Steam container 1 S 80 15-25
Dampfnudeln (steamed bread rolls) Universal pan 1 S 100 25-30
Yogurt Individual moulds Cooking compart-
ment floor
T 35-40 300-360
Rice pudding, 1:2.5 Universal pan 1 S 100 35-45
Fruit compote Universal pan 1 S 100 10-20
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