Table of Contents
Advertisement
Preparing yoghourt
▯
You can prepare your own yoghourt in the steam
oven.
▯
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.
▯
Stir natural yoghourt with declared yoghourt
cultures into the milk (1 - 2 teaspoons of yoghourt
for every 100 ml).
Food
Yoghourt mixture
(in sealed jars)
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
▯
Place the wire rack directly on the bottom of the
cooking compartment and then place the food on
the rack. Do not place the food directly on the
bottom of the cooking compartment.
Cooking container
unperforated
Removing slide-in rails
).
▯
In the case of yoghourt ferment, pay attention to
the notes on the packaging.
▯
Pour the yoghourt into rinsed jars.
▯
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.
▯
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.
Tempera-
Humid-
ture in °C
ity in %
45
100
Cooking
Remarks
time in
min.
240 - 360
35
Advertisement
Table of Contents
