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Neff B6ACH7HH0B Manual

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Tested for you in our cooking studio en
35
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.
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 set as indicated in the table.
5. After preparation, leave the yogurt to cool in the
refrigerator.
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato
products prepared at high temperatures, such as potato
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
Drying
You can achieve outstanding drying results with
CircoTherm.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.
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: Level 3
■2 wire racks: Levels 3 + 1
Turn very juicy fruit and vegetables several times. After
drying, remove the dried fruit and vegetables from the
paper immediately.
Fish fingers, frozen Universal pan 3 ‚200-220 20-25
Chicken nuggets, frozen Universal pan 3 ‚190-210 20-25
Lasagna, chilled, 500g Ovenproof dish on wire rack 2 ‚180-200 30-40
Lasagna, chilled, 1,5kg Ovenproof dish on wire rack 2 ‚190-210 35-45
Lasagna, frozen, 500g Ovenproof dish on wire rack 2 ‚180-200 45-55
Lasagna, frozen, 1,5kg Ovenproof dish on wire rack 2 ‚170-190 75-85
Food Dish Shelf posi-
tion
Type of heat-
ing
Temperature
in °C
Time in minutes
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins
Yoghurt Individual moulds Cooking
compart-
ment floor
†40-45 8-9h
Soufflé in individual moulds Individual moulds 2 ƒ160-180 35-45
Tips for keeping acrylamide to a minimum
General ■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.
Baking With top/bottom heating at max. 200 °C.
With hot air at max. 180 °C.
Biscuits With top/bottom heating at max. 190 °C.
With hot air at max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Oven chips 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.
… 35 …


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