Making Yoghurt; Proving Dough - AEG COMPETENCE B 8100 User Instructions

Operating Instructions
Low temperature roasting is not suitable for:
e.g. pot roasts, roast pork.

Making Yoghurt

Use the O CONVENTIONAL oven function for making yoghurt.
Ovenware for Making Yoghurt
• Use cups or glasses of approx. 150ml capacity as containers for
yoghurt, cover with foil or a lid.
Shelf Position
• Place the shelf in the 3rd position from the top.
0 1. Bring the milk to the boil (e.g. 1 litre for 6-8 portions).
2. Leave the milk to cool to 40 °C.
3. Stir pure yoghurt into the milk, pour into the containers and cover.
4. Place the containers on the shelf.
5. Select O CONVENTIONAL oven function and change the suggested
temperature to 40 °C.
6. Remove the yoghurt after approx. 5-8 hours (as soon as it set).

Proving Dough

Use the O CONVENTIONAL function for proving dough.
Ovenware for Making Yoghurt
• Place the dough in a bowl that is heat resistant up to 40 °C.
Shelf Position
• Place the shelf in the 3rd position from the top.
0 1. Cover the bowl containing the prepared dough with transparent film
and place on the shelf.
2. Select the O CONVENTIONAL oven function and change the suggested
temperature to 40 °C .
3. Leave the dough to rise until it has doubled in size.
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